Individual differences and effect of phenolic compounds in the immediate and prolonged in-mouth aroma release and retronasal aroma intensity during wine tasting

摘要

To explore the role of phenolic compounds in oral aroma release during wine tasting, four rose wines supplemented with three types of commercial phenolic extracts and a control wine were evaluated. Wines were aromatized with a mixture of six target aroma compounds. -In vivo oral aroma release was monitored in six volunteers at two different times after wine rinsing, just after spitting of the wine (immediate release), and four minutes later (prolonged release). To check the sensory meaning of these changes, descriptive analysis using a trained panel (n=10) was also performed. Results showed a strong individual effect on total oral aroma release at the two sampling points. After the oral exposure to wines with phenolic extracts, a lower release of most target aroma compounds was also determined. Lower intensity scores for some aroma attributes in wines with phenolic extracts were found, showing a good agreement between the two scientific approaches.