Effect of saliva composition and flow on inter-individual differences in the temporal perception of retronasal aroma during wine tasting

Criado, Celia and Chaya Romero, Carolina and Fernández Ruiz, Virginia and Álvarez Torres, María Dolores and Herranz Hernández, Beatriz and Pozo Bayón, María Ángeles (2019). Effect of saliva composition and flow on inter-individual differences in the temporal perception of retronasal aroma during wine tasting. "Food Research International", v. 126 ; p. 108677. ISSN 0963-9969. https://doi.org/10.1016/j.foodres.2019.108677.

Description

Title: Effect of saliva composition and flow on inter-individual differences in the temporal perception of retronasal aroma during wine tasting
Author/s:
  • Criado, Celia
  • Chaya Romero, Carolina
  • Fernández Ruiz, Virginia
  • Álvarez Torres, María Dolores
  • Herranz Hernández, Beatriz
  • Pozo Bayón, María Ángeles
Item Type: Article
Título de Revista/Publicación: Food Research International
Date: December 2019
ISSN: 0963-9969
Volume: 126
Subjects:
Freetext Keywords: Wine; Retronasal aroma; Saliva; Inter-individual differences; Aroma perception; Progressive profiling
Faculty: E.T.S. de Ingeniería Agronómica, Alimentaria y de Biosistemas (UPM)
Department: Economía Agraria, Estadística y Gestión de Empresas
Creative Commons Licenses: Recognition - No derivative works - Non commercial

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Abstract

In order to determine if inter-individual differences in saliva composition and flow influence the perception of specific aromatic stimuli elicited by esters after wine consumption, ten individuals were selected and instructed in the recognition of four aromatic stimuli elicited by four ester compounds, which were added to a rosé wine. The whole panel was firstly characterised by their salivary flow, composition (pH, total protein content, macro- and micro- minerals) and rheological properties (viscosity), and secondly, the panellists were trained in a dynamic sensory method for the evaluation of retronasal aroma intensity at discrete time intervals (5, 60, 120, and 180 s) after wine expectoration. Significant inter-individual differences (p < 0.05) in saliva composition were found in most salivary parameters. Differences in the intensity ratings among individuals were also found for the four aroma attributes. Spearman correlation analysis between saliva parameters and aroma intensity over time showed a strong positive correlation between salivary flow and aroma perception for some aroma and time points. This correlation was higher in the immediate than in the long lasting perception and greater for aroma attributes elicited by short chain length esters (isoamyl acetate, ethyl butanoate and ethyl hexanoate) (than for attributes elicited by larger esters (ethyl decanoate).

Funding Projects

TypeCodeAcronymLeaderTitle
Government of SpainAGL2016-78936-RUnspecifiedUnspecifiedDiferencias interindividuales en la fisiología oral: impacto sobre la liberación del aroma durante el consumo de vino y en la respuesta hedónica y emocional del consumidor

More information

Item ID: 68010
DC Identifier: https://oa.upm.es/68010/
OAI Identifier: oai:oa.upm.es:68010
DOI: 10.1016/j.foodres.2019.108677
Official URL: https://www.sciencedirect.com/science/article/pii/S0963996919305630?via%3Dihub
Deposited by: Memoria Investigacion
Deposited on: 21 Jan 2022 13:36
Last Modified: 21 Jan 2022 13:36
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