1
|
Tonacci A, Scalzini G, Díaz-Guerrero P, Sanmartin C, Taglieri I, Ferroni G, Flamini G, Odello L, Billeci L, Venturi F. Chemosensory analysis of emotional wines: Merging of explicit and implicit methods to measure emotions aroused by red wines. Food Res Int 2024; 190:114611. [PMID: 38945619 DOI: 10.1016/j.foodres.2024.114611] [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: 03/20/2024] [Revised: 06/04/2024] [Accepted: 06/05/2024] [Indexed: 07/02/2024]
Abstract
Wine is a cultural product capable of arousing emotions. Measuring emotions and figuring out how much they could influence preferences or purchase decisions of consumers is a new trend in sensory and consumer research. However, the complexity of feelings makes the measure of emotions extremely challenging. Thus, a comprehensive understanding of emotions related to sensory stimuli in wine tasting is still missing. The purpose of the study is to evaluate the emotional power of tasting red wines using a multidisciplinary approach, combining sensory analysis performed by trained panelists, implicit and explicit measurements of emotions and chemical analysis of the wines tasted. Various red wines, renowned for their high polyphenol content and expected to exhibit rich texture, mouthfeel, and aging potential, have been utilized to this extent. The results obtained showed that the emotions measured were well-correlated with quantitative and hedonic attributes obtained using classic sensory analysis. Some aromatic molecules can be identified as markers capable of eliciting positive and negative emotional reactions. While increasing literature in the topic is recently available, our study appears to be the first highlighting the presence of autonomic nervous system (ANS) differences verified by means of electrocardiogram (ECG) features, related to explicit and complete sensory patterns, in response to sensory stimuli related to emotional wine, with higher sympathetic values at extrema and vagal increase in the presence of neutral sensory compounds.
Collapse
Affiliation(s)
- Alessandro Tonacci
- Institute of Clinical Physiology, National Research Council of Italy (IFC-CNR), Pisa, Italy
| | - Giulia Scalzini
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
| | | | - Chiara Sanmartin
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy; Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Pisa, Italy.
| | - Isabella Taglieri
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy; Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Pisa, Italy.
| | - Giuseppe Ferroni
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
| | - Guido Flamini
- Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Pisa, Italy; Department of Pharmacy, University of Pisa, Via Bonanno Pisano 6, 56126 Pisa, Italy
| | - Luigi Odello
- Centro Studi Assaggiatori Società Cooperativa, Brescia, Italy
| | - Lucia Billeci
- Institute of Clinical Physiology, National Research Council of Italy (IFC-CNR), Pisa, Italy
| | - Francesca Venturi
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy; Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Pisa, Italy
| |
Collapse
|
2
|
Huang D, Fan W, Dai R, Lu Y, Liu Y, Song Y, Qin Y, Su Y. Impact of must clarification treatments on chemical and sensory profiles of kiwifruit wine. NPJ Sci Food 2024; 8:40. [PMID: 38918429 PMCID: PMC11199669 DOI: 10.1038/s41538-024-00280-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2023] [Accepted: 06/14/2024] [Indexed: 06/27/2024] Open
Abstract
This study examined the effect of various clarification treatments on the physicochemical properties, volatile compounds, and sensory attributes of kiwi wines produced from five different kiwifruit (Actinidia deliciosa) varieties. The degree of clarification had a minimal impact on physicochemical parameters, including the content of residual sugar, ethanol, volatile acid, titratable acidity (except for the kiwifruit variety 'Qinmei'), and the pH value. However, wines made from unclarified juices (muddy juice and pulp) displayed a higher glycerol content than those made from clarified juices. The cluster heat map and principal component analyses (PCA) demonstrated that kiwi wines produced from clarified kiwi juices possessed a higher ester content, whereas muddy juice and pulp wines contained elevated levels of higher alcohols. Quantitative descriptive analysis (QDA) indicated that clarified juice wines outperformed muddy juice and pulp wines in terms of purity, typicality, harmony, intensity, and freshness, with negligible differences in terms of palate acidity. Moreover, the clarified juice wines featured more characteristic kiwi wine aromas (kiwifruit, passionfruit, and pineapple) compared with that of the muddy juice and pulp wines, which exhibited an increased grassy flavour. Although the 100-NTU kiwifruit juice-fermented wine did not show an advantage in the cluster heat map and PCA, it presented better freshness, typicality, and intensity in the QDA, as well as a more passionfruit aroma. Based on the orthogonal partial least-squares discriminant analysis, A. deliciosa 'Xuxiang' was deemed to be the most suitable variety for vinification. This study provides crucial insights for enhancing the production of high-quality kiwi wine.
Collapse
Affiliation(s)
- Di Huang
- College of Enology, Northwest A&F University, Yangling, China
| | - Wenjing Fan
- College of Enology, Northwest A&F University, Yangling, China
| | - Ruisen Dai
- College of Enology, Northwest A&F University, Yangling, China
| | - Yao Lu
- College of Enology, Northwest A&F University, Yangling, China
| | - Yanlin Liu
- College of Enology, Northwest A&F University, Yangling, China
| | - Yuyang Song
- College of Enology, Northwest A&F University, Yangling, China
| | - Yi Qin
- College of Enology, Northwest A&F University, Yangling, China.
- Engineering Research Center for Viti-Viniculture, National Forestry and Grassland Administration, Yangling, China.
| | - Ying Su
- College of Enology, Northwest A&F University, Yangling, China.
| |
Collapse
|
3
|
Jiang G, Li B, Ding Z, Zhu J, Li S. Effect of cellulase on antioxidant activity and flavor of Rosa roxburghii Tratt. Food Chem X 2024; 21:101148. [PMID: 38304043 PMCID: PMC10831147 DOI: 10.1016/j.fochx.2024.101148] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2023] [Revised: 12/24/2023] [Accepted: 01/16/2024] [Indexed: 02/03/2024] Open
Abstract
Cellulase can increase the soluble dietary fiber (SDF) content in Rosa roxburghii Tratt (RRT), but the effects on polyphenol content, bioactivity, and flavor are unknown. This study analyzed the changes in SDF content, total phenolic content, antioxidant activity and flavor before and after cellulase treatment. Cellulase treatment increased the SDF and total phenolic content of RRT by 13 % (P < 0.05) and 25.68 % (P < 0.05), respectively, and increased the antioxidant activity. HS-GC-IMS identified a total of 42 volatile compounds present, and ROAV analysis revealed that the characteristic aroma compounds of RRT were mainly aldehydes, alcohols, and ethers. The electronic nose and tongue results were consistent with the HS-GC-IMS analysis, indicating the positive effect of cellulase on the quality of RRT. Cellulase treatment significantly improved the oxidative activity and flavor performance of RRT. These results of RRT, providing practical guidance for improving the flavor and product quality.
Collapse
Affiliation(s)
- Guilan Jiang
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Binbin Li
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Zhuhong Ding
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Jingyi Zhu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Silin Li
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| |
Collapse
|
4
|
Teodoro KBR, Silva MJ, Andre RS, Schneider R, Martins MA, Mattoso LHC, Correa DS. Exploring the potential of cellulose autofluorescence for optical detection of tannin in red wines. Carbohydr Polym 2024; 324:121494. [PMID: 37985086 DOI: 10.1016/j.carbpol.2023.121494] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2023] [Revised: 09/08/2023] [Accepted: 10/12/2023] [Indexed: 11/22/2023]
Abstract
The growing demand for opto-electronic devices within an automated landscape has opened up new opportunities for harnessing sustainable cellulose materials for sensors technology. Cellulose, a versatile material, enables its combination with other materials, but in most of these applications, cellulose is typically employed as support or substrate, while its inherent autofluorescence remains largely underexplored for sensors. In light of this context, this study delves into the autofluorescence characteristics of pristine cellulose nanocrystals extracted from wood via enzymatic route for optical sensors tailored to detect tannins. By fine-tuning the experimental setup, photoluminescence (PL) emission bands were scrutinized across three distinct spectral regions, namely 300-400 nm, 400-500 nm and 550-700 nm. The proposed mechanism reveals the occurrence of dynamic fluorescence quenching, which enabled the selective monitoring of tannins in red wines across a dynamic range spanning from 10 to 1060 μg mL-1. This sensing platform provided a limit of detection (LoD) of 6.1 μg mL-1. Notably, the sensing platform's efficacy was validated with remarkable recovery rates of 99.7 % and 95.3 % when subjected to testing with cabernet sauvignon and tannat wines. These findings emphasize the sensing platform's potential for monitoring tannic acids in beverages and food products.
Collapse
Affiliation(s)
- Kelcilene B R Teodoro
- Nanotechnology National Laboratory for Agriculture (LNNA), Embrapa Instrumentation, 13560-970 São Carlos, SP, Brazil.
| | - Maycon J Silva
- Nanotechnology National Laboratory for Agriculture (LNNA), Embrapa Instrumentation, 13560-970 São Carlos, SP, Brazil; PPGQ, Department of Chemistry, Center for Exact Sciences and Technology, Federal University of São Carlos (UFSCar), 13565-905 São Carlos, SP, Brazil
| | - Rafaela S Andre
- Nanotechnology National Laboratory for Agriculture (LNNA), Embrapa Instrumentation, 13560-970 São Carlos, SP, Brazil
| | - Rodrigo Schneider
- Nanotechnology National Laboratory for Agriculture (LNNA), Embrapa Instrumentation, 13560-970 São Carlos, SP, Brazil; PPGQ, Department of Chemistry, Center for Exact Sciences and Technology, Federal University of São Carlos (UFSCar), 13565-905 São Carlos, SP, Brazil
| | - Maria A Martins
- Nanotechnology National Laboratory for Agriculture (LNNA), Embrapa Instrumentation, 13560-970 São Carlos, SP, Brazil
| | - Luiz H C Mattoso
- Nanotechnology National Laboratory for Agriculture (LNNA), Embrapa Instrumentation, 13560-970 São Carlos, SP, Brazil
| | - Daniel S Correa
- Nanotechnology National Laboratory for Agriculture (LNNA), Embrapa Instrumentation, 13560-970 São Carlos, SP, Brazil.
| |
Collapse
|