Sensory-active compounds influencing wine experts' and consumers' perception of red wine intrinsic quality

There is a lack of studies focusing on the chemical compounds involved in quality perception. The present work combines both sensory and chemical approaches with the final goal of evaluating the sensory-active compounds influencing wine experts' and consumers' perception of red wine qualit...

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Autores: Sáenz-Navajas, M.-P. [0000-0001-7225-2272], Avizcuri, J.-M., Ballester, J., Fernández-Zurbano, P. [0000-0002-4516-9534], Ferreira, V. [0000-0002-4353-2483], Peyron, D., Valentin, D.
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2015
País:España
Institución:Universidad de La Rioja (UR)
Repositorio:RIUR. Repositorio Institucional de la Universidad de La Rioja
OAI Identifier:oai:portal.dialnet.es:doc/5bbc6972b750603269e81b6c
Acceso en línea:https://investigacion.unirioja.es/documentos/5bbc6972b750603269e81b6c
Access Level:acceso abierto
Palabra clave:Non-volatile
Quality
Sensory activity
Volatile
Wine
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spelling Sensory-active compounds influencing wine experts' and consumers' perception of red wine intrinsic qualitySáenz-Navajas, M.-P. [0000-0001-7225-2272]Avizcuri, J.-M.Ballester, J.Fernández-Zurbano, P. [0000-0002-4516-9534]Ferreira, V. [0000-0002-4353-2483]Peyron, D.Valentin, D.Non-volatileQualitySensory activityVolatileWineThere is a lack of studies focusing on the chemical compounds involved in quality perception. The present work combines both sensory and chemical approaches with the final goal of evaluating the sensory-active compounds influencing wine experts' and consumers' perception of red wine quality.Perceived quality was categorised by 108 consumers and 119 experts according to four levels going from very low to very high quality. In parallel, samples were described by a descriptive trained panel and volatile and non-volatile chemicals with known sensory activity were quantified.Wines with higher concentrations of eugenol, E− and Z-whiskylactones and 4-ethylphenol (discussed in terms of matrix effect) are perceived higher in quality by consumers, while fusel alcohols and astringent-related compounds such as PAs, cis-aconitic acid, certain flavonols and hydroxycinnamic acid derivatives are linked to lower quality samples. In contrast, experts perceived wines with lower levels of whiskylactones and volatile phenols while higher levels of norisoprenoids to be higher in quality.These results increase the understanding of wine quality perception and can give the wine industry knowledge of the main sensory-active compounds driving quality for different wine consumers.2015info:eu-repo/semantics/articleSubtype: Articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://investigacion.unirioja.es/documentos/5bbc6972b750603269e81b6creponame:RIUR. Repositorio Institucional de la Universidad de La Riojainstname:Universidad de La Rioja (UR)Inglésinfo:eu-repo/semantics/altIdentifier/doi/10.1016/J.LWT.2014.09.026info:eu-repo/semantics/altIdentifier/wos/WOS:000345106100057info:eu-repo/semantics/altIdentifier/pissn/0023-6438Sensory-active compounds influencing wine experts' and consumers' perception of red wine intrinsic quality, 2015, vol. 60, núm. 1, pág. 400-411info:eu-repo/semantics/openAccessoai:portal.dialnet.es:doc/5bbc6972b750603269e81b6c2026-06-14T12:47:17Z
dc.title.none.fl_str_mv Sensory-active compounds influencing wine experts' and consumers' perception of red wine intrinsic quality
title Sensory-active compounds influencing wine experts' and consumers' perception of red wine intrinsic quality
spellingShingle Sensory-active compounds influencing wine experts' and consumers' perception of red wine intrinsic quality
Sáenz-Navajas, M.-P. [0000-0001-7225-2272]
Non-volatile
Quality
Sensory activity
Volatile
Wine
title_short Sensory-active compounds influencing wine experts' and consumers' perception of red wine intrinsic quality
title_full Sensory-active compounds influencing wine experts' and consumers' perception of red wine intrinsic quality
title_fullStr Sensory-active compounds influencing wine experts' and consumers' perception of red wine intrinsic quality
title_full_unstemmed Sensory-active compounds influencing wine experts' and consumers' perception of red wine intrinsic quality
title_sort Sensory-active compounds influencing wine experts' and consumers' perception of red wine intrinsic quality
dc.creator.none.fl_str_mv Sáenz-Navajas, M.-P. [0000-0001-7225-2272]
Avizcuri, J.-M.
Ballester, J.
Fernández-Zurbano, P. [0000-0002-4516-9534]
Ferreira, V. [0000-0002-4353-2483]
Peyron, D.
Valentin, D.
author Sáenz-Navajas, M.-P. [0000-0001-7225-2272]
author_facet Sáenz-Navajas, M.-P. [0000-0001-7225-2272]
Avizcuri, J.-M.
Ballester, J.
Fernández-Zurbano, P. [0000-0002-4516-9534]
Ferreira, V. [0000-0002-4353-2483]
Peyron, D.
Valentin, D.
author_role author
author2 Avizcuri, J.-M.
Ballester, J.
Fernández-Zurbano, P. [0000-0002-4516-9534]
Ferreira, V. [0000-0002-4353-2483]
Peyron, D.
Valentin, D.
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Non-volatile
Quality
Sensory activity
Volatile
Wine
topic Non-volatile
Quality
Sensory activity
Volatile
Wine
description There is a lack of studies focusing on the chemical compounds involved in quality perception. The present work combines both sensory and chemical approaches with the final goal of evaluating the sensory-active compounds influencing wine experts' and consumers' perception of red wine quality.Perceived quality was categorised by 108 consumers and 119 experts according to four levels going from very low to very high quality. In parallel, samples were described by a descriptive trained panel and volatile and non-volatile chemicals with known sensory activity were quantified.Wines with higher concentrations of eugenol, E− and Z-whiskylactones and 4-ethylphenol (discussed in terms of matrix effect) are perceived higher in quality by consumers, while fusel alcohols and astringent-related compounds such as PAs, cis-aconitic acid, certain flavonols and hydroxycinnamic acid derivatives are linked to lower quality samples. In contrast, experts perceived wines with lower levels of whiskylactones and volatile phenols while higher levels of norisoprenoids to be higher in quality.These results increase the understanding of wine quality perception and can give the wine industry knowledge of the main sensory-active compounds driving quality for different wine consumers.
publishDate 2015
dc.date.none.fl_str_mv 2015
dc.type.none.fl_str_mv info:eu-repo/semantics/article
Subtype: Article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://investigacion.unirioja.es/documentos/5bbc6972b750603269e81b6c
url https://investigacion.unirioja.es/documentos/5bbc6972b750603269e81b6c
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/J.LWT.2014.09.026
info:eu-repo/semantics/altIdentifier/wos/WOS:000345106100057
info:eu-repo/semantics/altIdentifier/pissn/0023-6438
Sensory-active compounds influencing wine experts' and consumers' perception of red wine intrinsic quality, 2015, vol. 60, núm. 1, pág. 400-411
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:RIUR. Repositorio Institucional de la Universidad de La Rioja
instname:Universidad de La Rioja (UR)
instname_str Universidad de La Rioja (UR)
reponame_str RIUR. Repositorio Institucional de la Universidad de La Rioja
collection RIUR. Repositorio Institucional de la Universidad de La Rioja
repository.name.fl_str_mv
repository.mail.fl_str_mv
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