For wines, especially red wines, in-mouth perceptions are of great importance to quality from a consumer perspective. A desirable red wine will have a full, rich and concentrated character, while lower quality wine can lack these characteristics and be described as 'thin'. In this study we addressed the extent to which trained non-technical assessors integrate 'overall flavor' and 'viscosity' attributes with more specific retronasal flavor, taste or trigeminal related attributes, together with the links to specific volatile and non-volatile compounds. Trained sensory panel intensity data across multiple sample sets will be discussed, together with detailed chemical compositional data, including sets using a metabolomics approach.  Consumer response data, and the recent observation of in-mouth breakdown of grape-derived precursors contributing to flavor, will also be discussed.

"Overall flavor" and "viscosity" in wines: Exploring integration, in-mouth flavor release, and causative chemical constituents

245th National Meeting (2013)

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