White wines aroma recovery and enrichment: Sensory-led aroma selection and consumer perception. (June 2018)

• Record Type: Journal Article
• Authors: Lezaeta, Alvaro; Bordeu, Edmundo; Agosin, Eduardo; Pérez-Correa, J. Ricardo; Varela, Paula
• Is Part Of: Food research international. Volume 108(2018)
• Page Start: 595
• Page End: 603
• Publication Date: 2018-06
• Subjects: CO2 carbon dioxide -- CATA check all that apply -- GDA generic descriptive analysis -- HCl hydrochloric acid -- SO2L free sulfur dioxide -- CaCO3 calcium carbonate -- H2O2 hydrogen peroxide -- Rg commercial regular bottling of wine -- Rv commercial reserve bottling of wine -- AG aromatic group -- PCA principal component analysis -- GM geometric means -- HCA hierarchical cluster analysis -- AFC alternative forced choice -- D doses of aromatic condensate -- AHC Agglomerative Hierarchical Clustering; Wine -- Sauvignon blanc -- Aroma -- Preference -- Sensory -- Consumers -- CATA; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2018.03.044
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: We developed a sensory-based methodology to aromatically enrich wines using different aromatic fractions recovered during fermentations of Sauvignon Blanc must. By means of threshold determination and generic descriptive analysis using a trained sensory panel, the aromatic fractions were characterized, selected, and clustered. The selected fractions were grouped, re-assessed, and validated by the trained panel. A consumer panel assessed overall liking and answered a CATA question on some enriched wines and their ideal sample. Differences in elicitation rates between non-enriched and enriched wines with respect to the ideal product highlighted product optimization and the role of aromatic enrichment. Enrichment with aromatic fractions increased the aromatic quality of wines and enhanced consumer appreciation. Graphical abstract: Unlabelled Image Highlights: Sauvignon Blanc wines were enriched with natural aromas condensed from fermentation. By means of a sensory-based methodology, positive aromatic condensates were selected. The selected aromatic groups improved the perception of wine quality. CATA showed the positive effect of aromatic enrichment on consumer perception.