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Influence of amino acids, and their interaction with volatiles and polyphenols, on the sensory properties of red wine

Influence of amino acids, and their interaction with volatiles and polyphenols, on the sensory... IntroductionThe volatile and non‐volatile composition of red wine is relatively well studied from a chemical and sensory point of view. Few studies, however, have examined interactive effects of the odorants, tastants and mouthfeel‐related compounds, and how they contribute to flavour experienced when consuming a wine. Most sensory studies have investigated volatiles and non‐volatiles in separate investigations. There is a considerable knowledge gap in understanding how volatile–non‐volatile interactions change in‐mouth sensory properties.The emergence of ‘flavour’ in neuroscience terms is thought to result from the central integration of multiple, synchronised sensory inputs including gustatory (taste), olfactory (smell) and oral‐somatosensory (touch) signals into an overall unitary perception of a food or beverage (Small and Prescott 2005). In the brain, individual taste and textural qualities localised in the mouth are signalled to the segregated, but overlapping regions in the primary and secondary cortices via the thalamus, and the signals are thought to be integrated in the orbital frontal cortex, with odour signalled directly from the olfactory cortex (Rolls and Baylis 1994, Verhagen et al. 2004, Shepherd 2006, Rolls 2015).From a volatile perspective, many studies have endeavoured to determine and demonstrate the effect of specific odorants of wine, for example see Tominaga et al. (1998, 2000), Siebert et al. (2008, 2018), http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Australian Journal of Grape and Wine Research Wiley

Influence of amino acids, and their interaction with volatiles and polyphenols, on the sensory properties of red wine

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Publisher
Wiley
Copyright
© 2022 Australian Society of Viticulture and Oenology Inc.
ISSN
1322-7130
eISSN
1755-0238
DOI
10.1111/ajgw.12564
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Abstract

IntroductionThe volatile and non‐volatile composition of red wine is relatively well studied from a chemical and sensory point of view. Few studies, however, have examined interactive effects of the odorants, tastants and mouthfeel‐related compounds, and how they contribute to flavour experienced when consuming a wine. Most sensory studies have investigated volatiles and non‐volatiles in separate investigations. There is a considerable knowledge gap in understanding how volatile–non‐volatile interactions change in‐mouth sensory properties.The emergence of ‘flavour’ in neuroscience terms is thought to result from the central integration of multiple, synchronised sensory inputs including gustatory (taste), olfactory (smell) and oral‐somatosensory (touch) signals into an overall unitary perception of a food or beverage (Small and Prescott 2005). In the brain, individual taste and textural qualities localised in the mouth are signalled to the segregated, but overlapping regions in the primary and secondary cortices via the thalamus, and the signals are thought to be integrated in the orbital frontal cortex, with odour signalled directly from the olfactory cortex (Rolls and Baylis 1994, Verhagen et al. 2004, Shepherd 2006, Rolls 2015).From a volatile perspective, many studies have endeavoured to determine and demonstrate the effect of specific odorants of wine, for example see Tominaga et al. (1998, 2000), Siebert et al. (2008, 2018),

Journal

Australian Journal of Grape and Wine Research – Wiley

Published: Oct 1, 2022

Keywords: amino acids; flavour; mouthfeel; taste

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