Effect of sugar and acid composition,aroma release,and assessment conditions on aroma enhancement by taste in model wines |
| |
| Affiliation: | 1. Grenoble Ecole de Management, Université de Savoie Montblanc (IREGE), 12, rue Pierre Sémard, BP 127, 38003 cedex 01 Grenoble, France;2. Deakin University, 221 Burwood Highway, Burwood, VIC 3125, Australia;3. University of Technology Sydney, Ultimo, NSW 2007, Sydney, Australia;4. Macquarie Graduate School of Management, 99 Talavera Rd, Macquarie Park, NSW, 2113, Australia;1. Sensory Science Research Centre, Department of Food Science, University of Otago, Dunedin, New Zealand;2. Fonterra Research and Development Centre, Palmerston North, New Zealand;3. CSIRO Preventative Health Flagship, Adelaide, SA, Australia;1. Centre des Sciences du Goût et de l’Alimentation, CNRS, INRA, Univ. Bourgogne Franche-Comté, F-21000 Dijon, France;2. AgroSup Dijon, F-21000 Dijon, France;3. Institut Universitaire de la Vigne et du Vin Univ. Bourgogne Franche-Comté, F-21000 Dijon, France;1. Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM, CEI UAM+CSIC, C/Nicolás Cabrera 9, 28049 Madrid, Spain;2. Centre des Sciences du Goût et de l’Alimentation, UMR1324 INRA, UMR6265 CNRS Université de Bourgogne, Agrosup Dijon, F-21000 Dijon, France;1. Laboratorio de Análisis del Aroma y Enología (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), Associate unit to Instituto de las Ciencias de la Vid y del Vino (ICVV) (UR-CSIC-GR), c/ Pedro Cerbuna 12, 50009 Zaragoza, Spain;2. Instituto de Ciencias de la Vid y del Vino (ICVV) (Universidad de La Rioja-CSIC-Gobierno de La Rioja), Carretera de Burgos km. 6, Finca La Grajera, 26007 Logroño, La Rioja, Spain;3. Centre des Sciences du Goût et de l''Alimentation, CNRS, INRA, Univ. Bourgogne Franche-Comté, F-21000 Dijon, France;1. State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China;2. Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China;3. Centre des Sciences du Goût et de l’Alimentation, INRAE, CNRS, AgroSup Dijon, Université Bourgogne Franche-Comté, Dijon, France |
| |
| Abstract: | ContextWhen congruent taste and retronasal aroma are perceived simultaneously, aroma can be enhanced by taste. Different explanations have been proposed: (i) physico-chemical interactions between tastants and aroma compounds, inducing a change of the aroma stimulus before it reaches the receptors, (ii) a contextual bias during sensory tests (dumping), when at least one relevant attribute is not proposed to the panelists to assess a product, (iii) a misunderstanding of the conceptual difference between aroma and taste, or (iv) a perceptual incapability of panelists to distinguish between two congruent percepts. This study was undertaken to better understand aroma enhancement by taste in model wines containing different sugar and acid concentrations but the same volatile composition.MethodWe used a twofold approach:(i) model wine retronasal aroma intensity was assessed twice by trained panelists. During the first session, panelists only assessed aroma intensity. During the second session, taste intensity was assessed before aroma intensity, to reduce dumping effects.(ii) in-mouth release of volatile compounds was measured by nosespace analysis with the same panelists.ResultsAcid concentration influenced aroma compounds release, but its effect on perceived aroma intensity was not clear. Increasing sugar concentration delayed ethyl octanoate (EO) release after swallowing. When taste was not assessed, perceived aroma intensity was not explained by aroma compounds release, but it increased with sugar concentration, probably because of a dumping effect. When taste was assessed, aroma intensity also depended on sugar concentration, but it was significantly correlated to the time of release of EO. Our hypothesis is that when taste declined, late aroma was more easily individualized, and thus assessed with a higher intensity. This entails that panelists focused on aroma to individualize it from taste. We concluded that trained panelists understand the conceptual difference between taste and aroma, but are not completely able to distinguish congruent and simultaneous taste and aroma percepts. |
| |
| Keywords: | Flavor Cross-modal interactions PTR-MS Sensory analysis Aroma enhancement by taste |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
