Limited relationship between temporality of sensory perception and phenolic composition of red wines. (May 2021)

• Record Type: Journal Article
• Authors: Medel-Marabolí, Marcela; López-Solís, Remigio; Valenzuela-Prieto, Daniela; Vargas-Silva, Salvador; Obreque-Slier, Elías
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 142(2021)
• Publication Date: 2021-05
• Subjects: Temporal dominance of sensations -- Temporal-check-all-that-apply -- Wine tasting -- Degustation -- Astringency; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2021.111028
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: In wine, polyphenols are closely associated with astringency, bitterness, color and aroma. Some of these sensory parameters have been reported to be dynamically perceived during wine tasting. In this study, time-dependent sensory methodologies (Temporal Dominance of Sensations or TDS, and Temporal-Check-All-That-Apply or TCATA) were used to characterize wines made from six grape varieties. Sensory analysis was contrasted against the phenolic composition of wines. Temporal sensory methods revealed differences among wines which did not reflect the limited differences observed between wine phenolics. However, some significant associations could be described, namely, detection time of bitterness with concentration of proanthocyanidin polymers, colorimetric variables with content of anthocyanins, and dominance and higher incidence of bitter taste with contents of tyrosol and flavonols. Astringency showed no relationship with any single polyphenol or specific group of polyphenols. It is concluded that, despite the major contribution of polyphenols to wine composition, their unique and independent influence on time associated sensory aspects should be critically scrutinized due to the multifactoriality of elements participating in the perception of a temporary sensation. Highlights: Temporal sensory methods were used to profile similar wines from six grape varieties. Data from sensory analysis were contrasted against the phenolic composition of wines. Temporal sensory differences among wines only partially mirrored phenolic features. Influence of polyphenols on various temporal sensory aspects is controversial. Perception of a temporary sensation in wine tasting is a multifactorial condition.