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Visalli M, Galmarini MV. Multi-attribute temporal descriptive methods in sensory analysis applied in food science: A systematic scoping review. Compr Rev Food Sci Food Saf 2024; 23:e13294. [PMID: 38284596 DOI: 10.1111/1541-4337.13294] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2023] [Revised: 12/07/2023] [Accepted: 12/16/2023] [Indexed: 01/30/2024]
Abstract
Among descriptive sensory evaluation methods, temporal methods have a wide audience in food science because they make it possible to follow perception as close as possible to the moment when sensations are perceived. The aim of this work was to describe 30 years of research involving temporal methods by mapping the scientific literature using a systematic scoping review. Thus, 363 research articles found from a search in Scopus and Web of Science from 1991 to 2022 were included. The extracted data included information on the implementation of studies referring to the use of temporal methods (details related to subjects, products, descriptors, research design, data analysis, etc.), reasons why they were used and the conclusions they allowed to be drawn. Metadata analysis and critical appraisal were also carried out. A quantitative and qualitative synthesis of the results allowed the identification of trends in the way in which the methods were developed, refined, and disseminated. Overall, a large heterogeneity was noted in the way in which the temporal measurements were carried out and the results presented. Some critical research gaps in establishing the validity and reliability of temporal methods have also been identified. They were mostly related to the details of implementation of the methods (e.g., almost no justification for the number of consumers included in the studies, absence of report on panel repeatability) and data analysis (e.g., prevalence of use of exploratory data analysis, only 20% of studies using confirmatory analyses considering the dynamic nature of the data). These results suggest the need for general guidelines on how to implement the method, analyze and interpret data, and report the results. Thus, a template and checklist for reporting data and results were proposed to help increase the quality of future research.
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Affiliation(s)
- Michel Visalli
- Centre des Sciences du Goût et de l'Alimentation, Institut Agro Dijon, CNRS, INRAE, Université Bourgogne, Dijon, France
- INRAE, PROBE Research Infrastructure, ChemoSens Facility, Dijon, France
| | - Mara Virginia Galmarini
- CONICET, Consejo Nacional de Investigaciones Científicas y Tecnológicas, Santa Fe, Argentina
- Facultad de Ingeniería y Ciencias Agrarias, Pontificia Universidad Católica Argentina (UCA), Buenos Aires, Argentina
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Paissoni MA, Bitelli G, Vilanova M, Montanini C, Río Segade S, Rolle L, Giacosa S. Relative impact of oenological tannins in model solutions and red wine according to phenolic, antioxidant, and sensory traits. Food Res Int 2022; 157:111203. [DOI: 10.1016/j.foodres.2022.111203] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2022] [Revised: 03/23/2022] [Accepted: 03/29/2022] [Indexed: 11/04/2022]
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3
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Limited relationship between temporality of sensory perception and phenolic composition of red wines. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111028] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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4
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Tuning of Proanthocyanidin Extract's Composition through Quaternary Eutectic Solvents Extraction. Antioxidants (Basel) 2020; 9:antiox9111124. [PMID: 33202853 PMCID: PMC7697489 DOI: 10.3390/antiox9111124] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2020] [Revised: 11/07/2020] [Accepted: 11/09/2020] [Indexed: 01/26/2023] Open
Abstract
Currently available proanthocyanidins extraction methods rely on dedicated crops and have low specificity and yield which limits their industrial application. Consequently, the development of novel methodologies and the use of sustainable sources is of great importance. Eutectic solvents have been proposed has good alternatives for conventional solvents due to their low price, easiness of preparation, biocompatibility and ability of being custom made to a specific application. Herein the effective extraction of proanthocyanidins from grape pomace and the possibility of tuning the extract's characteristics such as mean degree of polymerization and galloylation percentage is explored by means of varying the composition of a quaternary eutectic solvent composed by choline chloride, glycerol, ethanol and water. It was found that mean degree of polymerization values can vary from 6.0 to 7.37 and galloylation percentage can vary from 32.5% to 47.1% while maintaining extraction yield above 72.2 mg of proanthocyanidins per g of biomass. Furthermore, the increase of temperature up to 100 °C has showed a significant effect on the extraction yield being possible to increase it by 238% when compared to the conventional extraction method.
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Jeremic J, Vongluanngam I, Ricci A, Parpinello GP, Versari A. The Oxygen Consumption Kinetics of Commercial Oenological Tannins in Model Wine Solution and Chianti Red Wine. Molecules 2020; 25:molecules25051215. [PMID: 32182679 PMCID: PMC7179462 DOI: 10.3390/molecules25051215] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2020] [Revised: 03/04/2020] [Accepted: 03/06/2020] [Indexed: 11/18/2022] Open
Abstract
One property of oenological tannins, oxygen reactivity, is commonly exploited in winemaking. The reactivity is mediated by the presence of catalysts (i.e., transition metals and sulfur dioxide) and protects wine against oxidation. This work compares the oxygen consumption rate (OCR) of four commercial oenological tannins (two procyanidins from grape skin and seed, an ellagitannin from oak wood and a gallotannin from gallnut) in a model wine solution and Chianti red wine. All samples were subjected to consecutive cycles of air saturation at 20 °C to increase the total level of oxygen provided. After each cycle, the oxygen level was measured by means of a non-invasive luminescent sensor glued to a transparent surface (sensor dots) until there was no further change in substrate reactivity. The OCR followed first-order kinetics, regardless of the tannin. As expected, the ellagitannin showed the fastest OCR, followed by the two from grape seeds and skins and finally the gallotannin. The total O2 consumption in the red wine was almost double that of the model solution, due to the oxidation of wine substrates. The measurement of OCR is helpful for setting up an advanced winemaking protocol that makes use of tannins to reduce the use of sulfur dioxide.
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Affiliation(s)
- Jelena Jeremic
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena (FC), Italy; (J.J.); (G.P.P.); (A.V.)
- RUFFINO S.r.l.—a Constellation Brands Company—Winemaker, P.le Ruffino 1, 50065 Pontassieve (FI), Italy;
| | - Isara Vongluanngam
- RUFFINO S.r.l.—a Constellation Brands Company—Winemaker, P.le Ruffino 1, 50065 Pontassieve (FI), Italy;
- Ecole Supérieure d’Agriculture, 55 Rue Rabelais, 49000 Angers, France
| | - Arianna Ricci
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena (FC), Italy; (J.J.); (G.P.P.); (A.V.)
- Correspondence:
| | - Giuseppina Paola Parpinello
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena (FC), Italy; (J.J.); (G.P.P.); (A.V.)
| | - Andrea Versari
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena (FC), Italy; (J.J.); (G.P.P.); (A.V.)
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6
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Gutiérrez-Gamboa G, Liu SY, Pszczólkowski P. Resurgence of minority and autochthonous grapevine varieties in South America: a review of their oenological potential. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:465-482. [PMID: 31452209 DOI: 10.1002/jsfa.10003] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/09/2019] [Revised: 08/09/2019] [Accepted: 08/22/2019] [Indexed: 05/11/2023]
Abstract
In contrast with the general trend of producing wine from the most famous grapevine varieties, associated with the French paradigm, such as Cabernet-Sauvignon, Merlot, Pinot Noir, Syrah, Sauvignon Blanc, and Chardonnay, there is a tendency to revalorize and preserve minority or autochthonous grapevine varieties worldwide. The South American wine region, where most of the varieties derived from varieties brought after European colonization, is not exempt from this. This has allowed new wines to be provided with distinctive identities that are markedly different from the current homogeneous wine production. Moreover, varietal homogenization increases vineyard genetic vulnerability in relation to the emergence of grapevine diseases, to which the commonly cultivated varieties are not resistant. This review summarizes the oenological potential of minority or autochthonous grapevine varieties cultivated within the South American wine region, focusing on Argentina, Chile, and Bolivia. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Gastón Gutiérrez-Gamboa
- Centro Tecnológico de la Vid y el Vino, Facultad de Ciencias Agrarias, Universidad de Talca, Talca, Chile
| | - Shu-Yan Liu
- Universidad de La Rioja/Instituto de Ciencias de la Vid y del Vino (UR, CSIC, GR), Finca La Grajera, ctra. de Burgos km 6, Logroño, Spain
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Liu D, Xu J, Cao Y, Qi Y, Yang K, Wei X, Xu Y, Fan M. Effect of glutathione‐enriched inactive dry yeast on color, phenolic compounds, and antioxidant activity of kiwi wine. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14347] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Dan Liu
- College of Food Science and Engineering Northwest A & F University Yangling China
| | - Junnan Xu
- College of Food Science and Engineering Northwest A & F University Yangling China
| | - Youfang Cao
- College of Food Science and Engineering Northwest A & F University Yangling China
| | - Yiman Qi
- College of Food Science and Engineering Northwest A & F University Yangling China
| | - Kun Yang
- College of Food Science and Engineering Northwest A & F University Yangling China
| | - Xinyuan Wei
- College of Food Science and Engineering Northwest A & F University Yangling China
| | - Yinhu Xu
- Angel Yeast Co., Ltd Yichang China
| | - Mingtao Fan
- College of Food Science and Engineering Northwest A & F University Yangling China
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Ricci A, Parpinello GP, Teslić N, Kilmartin PA, Versari A. Suitability of the Cyclic Voltammetry Measurements and DPPH• Spectrophotometric Assay to Determine the Antioxidant Capacity of Food-Grade Oenological Tannins. Molecules 2019; 24:molecules24162925. [PMID: 31412565 PMCID: PMC6719095 DOI: 10.3390/molecules24162925] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2019] [Revised: 08/06/2019] [Accepted: 08/12/2019] [Indexed: 11/16/2022] Open
Abstract
Twenty commercially available oenological tannins (including hydrolysable and condensed) were assessed for their antiradical/reducing activity, comparing two analytical approaches: The 2,2-diphenyl-1-picrylhydrazyl (DPPH•) radical scavenging spectrophotometric assay and the cyclic voltammetry (CV) electrochemical method. Electrochemical measurements were performed over a −200 mV–500 mV scan range, and integrated anodic currents to 500 mV were used to build a calibration graph with (+)-catechin as a reference standard (linear range: From 0.0078 to 1 mM, R2 = 0.9887). The CV results were compared with the DPPH• assay (expressed as % of radical scavenged in time), showing high correlation due to the similarity of the chemical mechanisms underlying both methods involving polyphenolic compounds as reductants. Improved correlation was observed by increasing the incubation time with DPPH• to 24 h (R2 = 0.925), demonstrating that the spectrophotometric method requires a long-term incubation to complete the scavenging reaction when high-molecular weight tannins are involved; this constraint has been overcome by using instant CV measurements. We concluded that the CV represents a valid alternative to the DPPH• colorimetric assay, taking advantage of fast analysis and control on the experimental conditions and, because of these properties, it can assist the quality control along the supply chain.
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Affiliation(s)
- Arianna Ricci
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC, Italy
| | - Giuseppina Paola Parpinello
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC, Italy.
| | - Nemanja Teslić
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Paul Andrew Kilmartin
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Andrea Versari
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC, Italy
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Rodriguez Gamboa JC, Albarracin E ES, da Silva AJ, L. de Andrade Lima L, E. Ferreira TA. Wine quality rapid detection using a compact electronic nose system: Application focused on spoilage thresholds by acetic acid. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.074] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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10
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Flavor Profile Evolution of Bottle Aged Rosé and White Wines Sealed with Different Closures. Molecules 2019; 24:molecules24050836. [PMID: 30818764 PMCID: PMC6429147 DOI: 10.3390/molecules24050836] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2019] [Revised: 02/22/2019] [Accepted: 02/22/2019] [Indexed: 11/23/2022] Open
Abstract
Bottle aging is the final stage before wines are drunk, and is considered as a maturation time when many chemical changes occur. To get a better understanding of the evolution of wines’ flavor profile, the flavor compounds (phenolic and volatile compounds), dissolved oxygen (DO), and flavor characters (OAVs and chromatic parameters) of rosé and dry white wines bottled with different closures were determined after 18 months’ bottle aging. The results showed the main phenolic change trends of rosé wines were decreasing while the trends of white wines were increasing, which could be the reason for their unique DO changing behaviors. Volatile compounds could be clustered into fluctuating, increasing, and decreasing groups using k-means algorithm. Most volatile compounds, especially some long-chain aliphatic acid esters (octanoates and decanoates), exhibited a lower decrease rate in rosé wines sealed with natural corks and white wines with screw caps. After 18 months of bottle aging, wines treated with natural corks and their alternatives could be distinguished into two groups based on flavor compounds via PLS-DA. As for flavor characters, the total intensity of aroma declined obviously compared with their initial counterparts. Rosé wines exhibit visual difference in color, whereas such a phenomenon was not observed in white wines.
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11
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Unravelling the scientific research on grape and wine phenolic compounds: a bibliometric study. Scientometrics 2019. [DOI: 10.1007/s11192-019-03029-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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12
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Laqui-Estaña J, López-Solís R, Peña-Neira Á, Medel-Marabolí M, Obreque-Slier E. Wines in contact with oak wood: the impact of the variety (Carménère and Cabernet Sauvignon), format (barrels, chips and staves), and aging time on the phenolic composition. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:436-448. [PMID: 29896885 DOI: 10.1002/jsfa.9205] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/30/2017] [Revised: 05/16/2018] [Accepted: 06/09/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND This study characterized the flavonoid and nonflavonoid phenolic composition of Carménère and Cabernet Sauvignon wines that were in contact with barrels, chips, and staves during a 12 month aging period. The wines were evaluated by spectrophotometric (for total phenols, anthocyanins and tannins, colorant intensity, hue, CIELab parameters, and fractionation into mono-, oligo-, and polymers of proanthocyanidins) and high-performance liquid chromatography diode array detection analyses (for ellagitannins, gallotannins, anthocyanins, and low molecular weight phenols). RESULTS Wines in contact with oak wood presented a strong enrichment with nonflavonoid compounds, such as caffeic, gallic, and ellagic acids and ellagitannins. Wines in contact with staves stood out for the increased presence of total phenols, vanillic acid, and higher color intensity, whereas wines aged in contact with chips showed large contents of proanthocyanidin gallates. Wines aged in barrels exhibited high contents of ellagitannins and ethyl gallates. The effect of wood on the phenolic composition was mostly associated with the original and intrinsic characteristics of each grape variety. CONCLUSION Extraction of phenolic compounds from oak wood during wine aging is closely related to the wood format, grape variety (Carménère or Cabernet Sauvignon), and aging time. The final effect of wood on wine would be related not just to the transference of polyphenols from wood, but also to structural modifications of grape polyphenols. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Jaime Laqui-Estaña
- Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile, Santiago, Chile
| | - Remigio López-Solís
- Program of Cellular and Molecular Biology, Faculty of Medicine-ICBM, University of Chile, Santiago, Chile
| | - Álvaro Peña-Neira
- Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile, Santiago, Chile
| | - Marcela Medel-Marabolí
- Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile, Santiago, Chile
| | - Elías Obreque-Slier
- Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile, Santiago, Chile
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Sartor S, Burin VM, Panceri CP, Dos Passos RR, Caliari V, Bordignon-Luiz MT. Rosé Sparkling Wines: Influence of Winemaking Practices on the Phytochemical Polyphenol During Aging on Lees and Commercial Storage. J Food Sci 2018; 83:2790-2801. [PMID: 30370927 DOI: 10.1111/1750-3841.14379] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2018] [Revised: 09/11/2018] [Accepted: 09/28/2018] [Indexed: 11/30/2022]
Abstract
The effects of oenological agents, gum arabic, and oenological tannin, added at two different stages in the winemaking of rosé sparkling wines (addition to the base wine and to the sparkling wine after disgorging) on evolution of the phytochemical composition during aging on lees and commercial storage were studied for the first time. The sparkling wines were monitored during 12 months of aging on lees (sur lie, with lees) and commercial storage (bottle storage, without lees), in terms of the polyphenolics, color intensity and antioxidant capacity. It was observed that the stage of the addition of oenological agents influenced the changes in phytochemical polyphenols and antioxidant capacity of sparkling wines. The most notable effects on the polyphenolics were observed in the experiment with the addition of oenological agents to the base wine, which significantly increased the concentrations of trans-resveratrol, gallic and ellagic acids, catechin, quercetin, and myricetin. The addition of oenological agents after the disgorging stage had less influence on the phenolics of the sparkling wines. Caffeic acid, trans-caftaric acid, catechin, tyrosol, and gallic acid were the most abundant polyphenolics in rosé sparkling wines. The winemaking practices evaluated in this study comprise an interesting approach to the improvement and/or maintenance of the polyphenolics, according to winemaking practices, besides providing new knowledge on the evolution of rosé sparkling wines. PRACTICAL APPLICATIONS: Tannins and gum arabic are been described as oenological agents, however, are poorly explored in rosé sparkling wines. Many chemical modifications that occur during the winemaking process, especially due to the second in-bottle fermentation and the yeast contact in the case of sparkling wines, can be determinant of authenticity and quality of sparkling wines. The addition of oenological agents in different stages of the winemaking can provide new insights into the evolution of phytochemical constituents of rosé sparkling wines and draw perspectives for improving technological properties of these wines based on practical experience.
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Affiliation(s)
- Saionara Sartor
- Dept. of Food Science and Technology, Federal Univ. of Santa Catarina, Admar Gonzaga Rd. 1346, 88034-001, Florianópolis, Santa Catarina, Brazil
| | - Vívian Maria Burin
- Dept. of Food Science and Technology, Federal Univ. of Santa Catarina, Admar Gonzaga Rd. 1346, 88034-001, Florianópolis, Santa Catarina, Brazil
| | | | - Robson Rodrigo Dos Passos
- Dept. of Food Science and Technology, Federal Univ. of Santa Catarina, Admar Gonzaga Rd. 1346, 88034-001, Florianópolis, Santa Catarina, Brazil
| | - Vinícius Caliari
- Agricultural Research and Rural Extension Company of Santa Catarina, João Zardo Rd. 1660, 89560-000, Videira, Santa Catarina, Brazil
| | - Marilde T Bordignon-Luiz
- Dept. of Food Science and Technology, Federal Univ. of Santa Catarina, Admar Gonzaga Rd. 1346, 88034-001, Florianópolis, Santa Catarina, Brazil
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