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

IF 2.5 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Australian Journal of Grape and Wine Research Pub Date : 2022-07-27 DOI:10.1111/ajgw.12564

D. Espinase Nandorfy, F. Watson, D. Likos, T. Siebert, K. Bindon, S. Kassara, R. Shellie, R. Keast, I.L. Francis

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引用次数: 4

Abstract

Background and Aims

The effect of amino acids, and their interactions with volatiles and other non-volatiles, on in-mouth sensory properties of red wines is not known. This knowledge gap has been studied in a series of comprehensive sensory experiments.

Methods and Results

A solvent-assisted flavour evaporation extract of Shiraz wine volatiles, a de-aromatised polyphenolic extract and amino acids were added to model wine and wine systems. Using full factorial designs, samples were evaluated by sensory quantitative descriptive analysis. Volatiles enhanced Viscous mouthfeel (F = 20.0, P < 0.001), Sweetness (F = 26.5, P < 0.001) and Body (F = 81.4, P < 0.001), while the phenolic extract directed Astringency (F = 170.5, P < 0.001) as well as Bitterness (F = 7.3, P < 0.001) and suppressed Sweetness (F = 16.5, P < 0.001). An amino acid by volatile interaction (F = 4.2, P < 0.05) was found, and further experiments showed that L-proline enhanced Viscosity (F = 5.0, P < 0.05), Sweetness (F = 14.4, P < 0.001), Red fruit flavour (F = 7.8, P < 0.001) and suppressed Astringency (F = 6.1, P < 0.05) and Bitterness (F = 7.0, P < 0.01), while L-glutamic acid imparted an Umami taste (F = 5.0, P < 0.05) at wine-like concentration.

Conclusions

For the first time, these causal experiments showed that amino acids can influence the taste, mouthfeel and flavour of red wine.

Significance of the Study

This work provides insight into a new class of wine compounds of sensory significance that can be targeted by producers to directly influence wine flavour.

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氨基酸及其与挥发物和多酚的相互作用对红酒感官特性的影响

背景和目的氨基酸及其与挥发物和其他非挥发物的相互作用对红葡萄酒入口感官特性的影响尚不清楚。这一知识差距已经在一系列综合感官实验中得到了研究。方法与结果将设拉子酒挥发物的溶剂辅助风味蒸发提取物、去芳香多酚提取物和氨基酸添加到模型酒和葡萄酒体系中。采用全因子设计，通过感官定量描述性分析对样本进行评估。挥发物增强了粘性口感(F = 20.0, P < 0.001)、甜度(F = 26.5, P < 0.001)和体度(F = 81.4, P < 0.001)，而酚提取物增强了涩味(F = 170.5, P < 0.001)和苦味(F = 7.3, P < 0.001)，抑制了甜味(F = 16.5, P < 0.001)。进一步的实验表明，l -脯氨酸增强了粘度(F = 5.0, P < 0.05)、甜度(F = 14.4, P < 0.001)、红果风味(F = 7.8, P < 0.001)，抑制了涩味(F = 6.1, P < 0.05)和苦味(F = 7.0, P < 0.01)，而l -谷氨酸在酒样浓度下赋予了鲜味(F = 5.0, P < 0.05)。结论这些因果实验首次证明了氨基酸对红酒的口感、口感和风味的影响。该研究的意义这项工作提供了对一类具有感官意义的新葡萄酒化合物的见解，这些化合物可以被生产商直接影响葡萄酒的风味。

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来源期刊

Australian Journal of Grape and Wine Research 工程技术-食品科技

CiteScore

5.30

自引率

7.10%

发文量

审稿时长

3 months

期刊介绍： The Australian Journal of Grape and Wine Research provides a forum for the exchange of information about new and significant research in viticulture, oenology and related fields, and aims to promote these disciplines throughout the world. The Journal publishes results from original research in all areas of viticulture and oenology. This includes issues relating to wine, table and drying grape production; grapevine and rootstock biology, genetics, diseases and improvement; viticultural practices; juice and wine production technologies; vine and wine microbiology; quality effects of processing, packaging and inputs; wine chemistry; sensory science and consumer preferences; and environmental impacts of grape and wine production. Research related to other fermented or distilled beverages may also be considered. In addition to full-length research papers and review articles, short research or technical papers presenting new and highly topical information derived from a complete study (i.e. not preliminary data) may also be published. Special features and supplementary issues comprising the proceedings of workshops and conferences will appear periodically.