1. Effects of oenological tannins on aroma release and perception of oxidized and non-oxidized red wine: A dynamic real-time in-vivo study coupling sensory evaluation and analytical chemistry
- Author
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Pascal Schlich, Paola Piombino, Luigi Moio, Emmanuelle Meudec, Karine Gourrat, Sylvie Cordelle, Véronique Cheynier, Fabrice Neiers, Jean-Luc Le Quéré, Elisabetta Pittari, Gilles Feron, Isabelle Andriot, Francis Canon, Pittari, E., Piombino, P., Andriot, I., Cheynier, V., Cordelle, S., Feron, G., Gourrat, K., Le Quere, J. -L., Meudec, E., Moio, L., Neiers, F., Schlich, P., Canon, F., University of Naples Federico II, Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), ChemoSens Platform, Partenaires INRAE, Université Bourgogne Franche-Comté [COMUE] (UBFC), Sciences Pour l'Oenologie (SPO), Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Polyphenol Analyt Facil, and ANR-14-CE20-0001,MUFFIN,Film salivaire muqueux et interactions avec la flaveur(2014)
- Subjects
Tannin ,Flavour ,Aroma of wine ,Sensory system ,Wine ,01 natural sciences ,Analytical Chemistry ,chemistry.chemical_compound ,0404 agricultural biotechnology ,Ethyl decanoate ,Ellagitannins ,Proanthocyanidins ,Food science ,Oenological tannin ,Aroma ,PTR-ToF-MS ,biology ,Ellagitannin ,010401 analytical chemistry ,food and beverages ,04 agricultural and veterinary sciences ,General Medicine ,biology.organism_classification ,040401 food science ,0104 chemical sciences ,Odorant ,Proanthocyanidin ,chemistry ,Air exposure ,Taste ,Odorants ,Oenological tannins ,Perception ,[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition ,Red wine oxidation ,Tannins ,Food Science - Abstract
International audience; Addition of oenological tannins claims to have a positive impact on wine stability, protection from oxidation and likely sensory persistence. However, their role on red wine aroma during oxidation is controversial. The present study aims at investigating the effect of addition of oenological tannins on wine flavour (mainly aroma) before and after air exposure. Temporal Dominance of Sensations, a dynamic sensory evaluation, was coupled with a dynamic chemical measurement (nosespace analysis) using a Proton-Transfer-Reaction Mass-Spectrometer connected to the nasal cavity of 17 assessors. Results showed that the oxidation of a non-oaked Pinot Noir red wine decreases the fruity aroma dominance and increases the maderised and prune one. A contextual decrease of the fruity ethyl decanoate and increase of oxidative Strecker aldehydes are observed. Ellagitannins but not proanthocyanidins preserved perception of fruitiness and prevented increase of maderised notes. Moreover, ellagitannins increase the aroma persistence mainly in the non-oxidized wine.
- Published
- 2021