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Temerdashev Z, Khalafyan A, Abakumov A, Bolshov M, Akin'shina V, Kaunova A. Authentication of selected white wines by geographical origin using ICP spectrometric and chemometric analysis. Heliyon 2024; 10:e29607. [PMID: 38681543 PMCID: PMC11046125 DOI: 10.1016/j.heliyon.2024.e29607] [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: 09/21/2023] [Revised: 03/14/2024] [Accepted: 04/10/2024] [Indexed: 05/01/2024] Open
Abstract
An important aspect of assessing the authenticity of wines is its geographical origin. The aim of the work is to authenticate by geographical origin according to the data of the ICP-spectrometric and chemometric analysis of elemental "images" of wines produced from white grape varieties Chardonnay, Riesling and Muscat grown in four regions of the Krasnodar Territory, Russia. The difference in the contents of Al, Ba, Ca and Rb in wines was found depending on the variety, and Al, Ba, Rb, Fe, Li, Sr - depending on the region of grape growth. Different models of the experimental data processing were used for attribution of the produced varieties of wine to the area of the grape's growth. The criterion for the quality of the constructed models was the accuracy of the attribution of a wine variety to the area of the grape's growth (%). Analysis of the elemental analysis data of 153 wine samples showed that in terms of attribution accuracy, automated neural networks (100 %) are preferred among machine learning methods, followed by support vector machines (98.69 %) and general discriminant analysis (94.77 %). The applied mathematical models enabled the revealing of the cluster structure of the analyzed wine varieties and their attribution to the area of a grape growth with high accuracy. Sr, Li and Fe concentrations in wines were found as the dominating predictors in the constructed models for definition of the geographical origin of wines. The combination of ICP-spectrometric analysis data with the capabilities of statistical modeling of machine learning methods focused on large-dimensional data made it possible to successfully solve small-dimensional problems of the definition of the geographical origin of wines by their elemental composition and variety.
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Affiliation(s)
- Zaual Temerdashev
- Analytical Chemistry Department, Faculty of Chemistry and High Technologies, Kuban State University, Krasnodar, 350040, Russian Federation
| | - Alexan Khalafyan
- Analytical Chemistry Department, Faculty of Chemistry and High Technologies, Kuban State University, Krasnodar, 350040, Russian Federation
| | - Aleksey Abakumov
- Analytical Chemistry Department, Faculty of Chemistry and High Technologies, Kuban State University, Krasnodar, 350040, Russian Federation
| | - Mikhail Bolshov
- Institute of Spectroscopy Russian Academy of Sciences, Moscow, Troitsk, 108840, Russian Federation
| | - Vera Akin'shina
- Analytical Chemistry Department, Faculty of Chemistry and High Technologies, Kuban State University, Krasnodar, 350040, Russian Federation
| | - Anastasia Kaunova
- Analytical Chemistry Department, Faculty of Chemistry and High Technologies, Kuban State University, Krasnodar, 350040, Russian Federation
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Khalafyan A, Temerdashev Z, Abakumov A, Yakuba Y, Sheludko O, Kaunova A. Multidimensional analysis of the interaction of volatile compounds and amino acids in the formation of sensory properties of natural wine. Heliyon 2023; 9:e12814. [PMID: 36691522 PMCID: PMC9860274 DOI: 10.1016/j.heliyon.2023.e12814] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2022] [Revised: 12/29/2022] [Accepted: 01/03/2023] [Indexed: 01/06/2023] Open
Abstract
The content of free amino acids and aroma compounds present in wine and dependent on the grape variety, conditions of its growing and technology of production form its consumer properties. In this paper, the structure of interactions of amino acids and volatile organic compounds in 150 samples of natural dry red and white wines produced in the Krasnodar region, Russia, (2010-2013) was studied. The aim of this work was to comparatively evaluate the contribution of volatile compounds and amino acids to the sensory properties of wines by using regression, canonical, covariance, factor analyses, as well as principal component analysis. The list of volatile compounds, i.e., acetaldehyde, ethyl acetate, methanol, the total content of higher alcohols, acetic acid, and furfural, and such amino acids as arginine, proline, threonine was selected based on their influence on sensory properties of wines. The concentrations of volatile compounds and amino acids in wines were determined by gas chromatography and capillary electrophoresis, respectively. Sensory evaluation was conducted by experts with professional experience in wine tasting. Application of statistical methods allowed to establish intra- and inter-group correlations among amino acids and volatile compounds as well as between the groups of these compounds, which determined sensory properties of wines. More than 80% of the variability of the sensory assessment of wines is determined by the degree of relationship between the selected amino acids and volatile compounds; the contribution of amino acids to this indicator is 4.5-fold higher. The results obtained can be used to predict the sensory assessment of red and white wines based on the levels of volatile compounds and amino acids.
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Affiliation(s)
- Alexan Khalafyan
- Kuban State University, 149 Stavropol'skaya St., Krasnodar, 350040 Russia
| | - Zaual Temerdashev
- Kuban State University, 149 Stavropol'skaya St., Krasnodar, 350040 Russia,Corresponding author..
| | - Aleksey Abakumov
- Kuban State University, 149 Stavropol'skaya St., Krasnodar, 350040 Russia
| | - Yuri Yakuba
- North Caucasian Federal Research Center of Horticulture, Viticulture, Winemaking, 39, 40-let Pobedy St., Krasnodar, 350901, Russia
| | - Olga Sheludko
- North Caucasian Federal Research Center of Horticulture, Viticulture, Winemaking, 39, 40-let Pobedy St., Krasnodar, 350901, Russia
| | - Anastasia Kaunova
- Kuban State University, 149 Stavropol'skaya St., Krasnodar, 350040 Russia
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3
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Chen X, Wang Z, Li Y, Liu Q, Yuan C. Survey of the phenolic content and antioxidant properties of wines from five regions of China according to variety and vintage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Zhang B, Shi X, Zhang Y, Wang Q, Zhou PP, Li YK, Tao YS. The implication of phenolic acid matrix effect on the volatility of ethyl acetate in alcohol-free wine model: Investigations with experimental and theoretical methods. Food Chem 2022; 378:132114. [PMID: 35033709 DOI: 10.1016/j.foodchem.2022.132114] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2021] [Revised: 01/05/2022] [Accepted: 01/06/2022] [Indexed: 11/04/2022]
Abstract
Hydroxycinnamic acids and ethyl acetate were assessed in simulated alcohol-free wine solutions to explore the effect of phenolic acids on the aroma volatility of esters. The results showed that the phenolic acids could inhibit the volatilization of ethyl acetate, and the extent of inhibition was influenced by the concentration and structure of the phenolic compounds. The ultraviolet absorption spectra of the phenolic acids and ethyl acetate confirmed the interaction between the two compounds. The thermodynamic parameters of the interaction implied a spontaneous exothermic interaction, driven primarily by hydrophobic effects. Meanwhile, the results of the fluorescence-quenching analysis indicated electron transfer between the reactants. The quantum chemical investigations revealed negative and positive charge density distributions in the structures of ethyl acetate and the phenolic acids, respectively. These results will provide some data reference and theoretical support for further research on the effects of phenolic acid matrix on other structural esters.
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Affiliation(s)
- Bo Zhang
- College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China; Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Xiao Shi
- Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Yu Zhang
- Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Qiang Wang
- College of Chemistry and Chemical Engineering, Lanzhou University, Lanzhou 730000, China
| | - Pan-Pan Zhou
- College of Chemistry and Chemical Engineering, Lanzhou University, Lanzhou 730000, China
| | - Yun-Kui Li
- College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China; Shaanxi Engineering Research Center for Viti-viniculture, Yangling, Shaanxi 712100, China
| | - Yong-Sheng Tao
- College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China; Shaanxi Engineering Research Center for Viti-viniculture, Yangling, Shaanxi 712100, China.
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Khalafyan AA, Temerdashev ZA, Abakumov AG, Yakuba YF. Chemometric Estimation of the Contributions of Metals and Volatile Compounds to the Sensory Properties of Some Natural Grape Wines. JOURNAL OF ANALYTICAL CHEMISTRY 2021. [DOI: 10.1134/s1061934821080074] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Khalafyan AA, Temerdashev ZA, Akin'shina VA, Yakuba YF. Data on the sensory evaluation of the dry red and white wines quality obtained by traditional technologies from European and hybrid grape varieties in the Krasnodar Territory, Russia. Data Brief 2021; 36:106992. [PMID: 33889695 PMCID: PMC8050733 DOI: 10.1016/j.dib.2021.106992] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2021] [Revised: 03/10/2021] [Accepted: 03/19/2021] [Indexed: 12/01/2022] Open
Abstract
The analysis of data on the sensory evaluation of the quality of wines obtained using traditional technologies in the Krasnodar Territory, Russia, was carried out using the statistical ranking criteria - the Spearman and Kendall correlation coefficients, as well as the positional analysis - Cronbach's alpha. Data on the sensory evaluation of 60 samples of natural dry red and white wines are presented, among which 20 are white wines, 40 are red wines produced in 2010-2015. Eleven specialists aged between 32 and 66 years (the average age was 50 years; 4 females and 7 males) participated in the sensory evaluation procedure. All participants are considered experts in the field of wine, work in the wine industry and have professional experience in the field of sensory analysis. The results of the consistency study of expert evaluations, the reliability of the general score scale, as well as the analysis of the loyalty of experts in the wine quality assessment are presented in the article. The reliability of the proposed loyalty scale is shown, i.e., the scale of the sum of scores given by each expert in the evaluation of the quality of wines. The database on the sensory evaluation of the quality of wines, obtained for all wine samples using positional analysis, makes it possible to assess the contribution of each of the 60 wine samples to their ranking by mean scores. The data may be of interest to scientists and oenologists for the wine quality assessment.
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Affiliation(s)
- Alexan A Khalafyan
- Kuban State University, 149 Stavropol'skaya St., Krasnodar, 350040 Russia
| | | | - Vera A Akin'shina
- Kuban State University, 149 Stavropol'skaya St., Krasnodar, 350040 Russia
| | - Yuri F Yakuba
- North Caucasian Federal Research Center of Horticulture, Viticulture, Wine-making, Russia
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Khalafyan AA, Temerdashev ZA, Akin'shina VA, Yakuba YF. Study of consistency of expert evaluations of wine sensory characteristics by positional analysis. Heliyon 2021; 7:e06162. [PMID: 33553783 PMCID: PMC7859295 DOI: 10.1016/j.heliyon.2021.e06162] [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: 10/21/2020] [Revised: 12/14/2020] [Accepted: 01/27/2021] [Indexed: 11/10/2022] Open
Abstract
Individual characteristics inherent in the expert, as well as their physical and psycho-emotional state subject to the influence of random, uncontrollable factors, contribute to subjectivity in the sensory evaluation of wines. With great variability of opinions, the final results of sensory evaluation may become doubtful. The presence of a random component in the sensory evaluation justifies the use of statistical methods for analyzing the consistency of expert evaluations. Along with Spearman's correlation coefficients and Kendall matching, Cronbach alpha criterion was used to assess the consistency of expert opinions. The advantages of positional analysis have been discussed – Cronbach's alpha criterion is calculated not by the rank of expert points, but by the initial point scale considering its variability; it allows to evaluate the contribution of each expert to the consistency of expert evaluations, as well as the reliability of the total scale of points set for each wine sample. Based on the data analysis from sensory evaluation of the quality of dry red and white wines of Russian production, the results of the consistency study of expert evaluations as well as the reliability of the total score scale have been presented. What is more, analysis of the “loyalty” of experts in evaluating the quality of wines has been performed.
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Affiliation(s)
- A A Khalafyan
- Kuban State University, 149 Stavropol'skaya St., Krasnodar, 350040 Russia
| | - Z A Temerdashev
- Kuban State University, 149 Stavropol'skaya St., Krasnodar, 350040 Russia
| | - V A Akin'shina
- Kuban State University, 149 Stavropol'skaya St., Krasnodar, 350040 Russia
| | - Yu F Yakuba
- North Caucasian Federal Research Center of Horticulture, Viticulture, Wine-making, 39, 40-let Pobedy St., Krasnodar, 350901, Russia
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8
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Interactions between Polyphenols and Volatile Compounds in Wine: A Literature Review on Physicochemical and Sensory Insights. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11031157] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Abstract
Wine polyphenols (PPhs) and volatile organic compounds (VOCs) are responsible for two of the main sensory characteristics in defining the complexity and quality of red wines: astringency and aroma. Wine VOCs’ volatility and solubility are strongly influenced by the matrix composition, including the interactions with PPhs. To date, these interactions have not been deeply studied, although the topic is of great interest in oenology. This article reviews the available knowledge on the main physicochemical and sensory effects of polyphenols on the release and perception of wine aromas in orthonasal and retronasal conditions. It describes the molecular insights and the phenomena that can modify VOCs behavior, according to the different chemical classes. It introduces the possible impact of saliva on aroma release and perception through the modulation of polyphenols–aroma compounds interactions. Limitations and possible gaps to overcome are presented together with updated approaches used to investigate those interactions and their effects, as well as future perspectives on the subject.
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9
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Muñoz-González C, Pérez-Jiménez M, Pozo-Bayón MÁ. Oral persistence of esters is affected by wine matrix composition. Food Res Int 2020; 135:109286. [DOI: 10.1016/j.foodres.2020.109286] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2020] [Revised: 04/28/2020] [Accepted: 04/30/2020] [Indexed: 10/24/2022]
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10
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Pham DT, Ristic R, Stockdale VJ, Jeffery DW, Tuke J, Wilkinson K. Influence of partial dealcoholization on the composition and sensory properties of Cabernet Sauvignon wines. Food Chem 2020; 325:126869. [PMID: 32387983 DOI: 10.1016/j.foodchem.2020.126869] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2019] [Revised: 04/18/2020] [Accepted: 04/18/2020] [Indexed: 11/23/2022]
Abstract
Worldwide, winemakers are increasingly adopting alcohol management strategies to counter the higher wine ethanol concentrations observed over the past ~30 years. Wines with high ethanol levels exhibit increased 'hotness' on the palate, which is generally considered to negatively impact wine quality. This study investigated changes in the chemical and sensory profiles of five Cabernet Sauvignon wines following their partial dealcoholization by reverse osmosis-evaporative perstraction (RO-EP). Descriptive analysis (DA) of wine before and after RO-EP treatment indicated dealcoholization did not strongly affect wine aroma and flavor, consistent with the small changes observed in wine chemical composition. However, significant differences in the perception of wine palate attributes were observed, with dealcoholized wines found to exhibit lower acidity, sweetness, bitterness, saltiness and/or body. Astringency was enhanced following partial dealcoholization of one wine, but diminished in another. Sensory trials were also undertaken to determine the optimal ethanol concentration of wines, or the 'alcohol sweetspot'. Two approaches to alcohol sweetspotting of dealcoholized wines were evaluated, together with two methods of statistical analysis, chi-squared goodness of fit and one proportion tests.
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Affiliation(s)
- Duc-Truc Pham
- The University of Adelaide, School of Agriculture, Food and Wine, PMB 1, Glen Osmond, SA 5064, Australia; The Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, Australia.
| | - Renata Ristic
- The University of Adelaide, School of Agriculture, Food and Wine, PMB 1, Glen Osmond, SA 5064, Australia; The Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, Australia.
| | - Vanessa J Stockdale
- The Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, Australia; Treasury Wine Estate, 97 Sturt Highway, PMB 1, Nuriootpa, SA 5352, Australia.
| | - David W Jeffery
- The University of Adelaide, School of Agriculture, Food and Wine, PMB 1, Glen Osmond, SA 5064, Australia; The Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, Australia.
| | - Jonathan Tuke
- The University of Adelaide, School of Mathematical Sciences, Adelaide, SA 5000, Australia.
| | - Kerry Wilkinson
- The University of Adelaide, School of Agriculture, Food and Wine, PMB 1, Glen Osmond, SA 5064, Australia; The Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, Australia.
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11
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Comparative assessment of amino acids and volatile compounds role in the formation of wines sensor properties by means of covariation analysis. Heliyon 2019; 5:e02626. [PMID: 31667427 PMCID: PMC6812182 DOI: 10.1016/j.heliyon.2019.e02626] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2019] [Revised: 09/23/2019] [Accepted: 10/07/2019] [Indexed: 11/22/2022] Open
Abstract
The objects of study were 150 samples of natural dry red and white grape wines of Russian origin, obtained by traditional technologies from European and hybrid grape varieties grown in wineries in Krasnodar Krai in 2010–2016. Natural red (Cabernet, Merlot) and white (Aligote, Riesling, Pinot Noir) (alcohol content of 9–13 % by volume, acidity of 4–7 g/dm3), as well as blend wines based on Cabernet Sauvignon, Merlot and Pinot Noir wines made under experimental conditions were analyzed. Chromatographic and electrophoretic methods were used to determine the content of volatile components and amino acids in the studied samples. A sensory assessment of wine quality was carried out by wine specialists working in the wine industry and having professional experience in the field of sensory analysis. Using statistical modeling we carried out a comparative assessment of the role of amino acids - threonine, proline, arginine and volatile compounds - methanol, acetic acid, furfural in the perception of taste and aromatic properties of wines, a general indicator of which is the average tasting rating. High adequacy of the regression model constructed using covariance analysis indicates that mainly amino acids and volatile compounds determine the sensory properties of wines. The dominant role of amino acids in the perception of taste and aromatic characteristics compared to other wine components is mathematically justified in accordance with the criterion of one-dimensional significance. It has been shown that more than 82% of the sensory characteristics of the analyzed wines group fall on the amino acids and volatile compounds under consideration, and less than 18% - on all the others, including titrated acids, free amino acids, mineral components, phenols, etc.
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12
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Aguilera JM. The food matrix: implications in processing, nutrition and health. Crit Rev Food Sci Nutr 2018; 59:3612-3629. [DOI: 10.1080/10408398.2018.1502743] [Citation(s) in RCA: 76] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- José Miguel Aguilera
- Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, Santiago, Chile
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13
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Parker M, Black CA, Barker A, Pearson W, Hayasaka Y, Francis IL. The contribution of wine-derived monoterpene glycosides to retronasal odour during tasting. Food Chem 2017; 232:413-424. [DOI: 10.1016/j.foodchem.2017.03.163] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2017] [Revised: 03/21/2017] [Accepted: 03/30/2017] [Indexed: 01/21/2023]
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Aroma release in the oral cavity after wine intake is influenced by wine matrix composition. Food Chem 2017; 243:125-133. [PMID: 29146318 DOI: 10.1016/j.foodchem.2017.09.101] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2017] [Revised: 08/29/2017] [Accepted: 09/19/2017] [Indexed: 01/15/2023]
Abstract
The aim of this study has been to investigate if wine matrix composition might influence the interaction between odorants and oral mucosa in the oral cavity during a "wine intake-like" situation. Aroma released after exposing the oral cavity of three individuals to different wines (n=12) previously spiked with six target aromas was followed by an -in vivo intra-oral SPME approach. Results showed a significant effect of wine matrix composition on the intra-oral aroma release of certain odorants. Among the wine matrix parameters, phenolic compounds showed the largest impact. This effect was dependent on their chemical structure. Some phenolic acids (e.g. hippuric, caffeic) were associated to an increase in the intra-oral release of certain odorants (e.g. linalool, β-ionone), while flavonoids showed the opposite effect, decreasing the intra-oral release of aliphatic esters (ethyl hexanoate). This work shows for the first time, the impact of wine composition on oral-mucosa interactions under physiological conditions.
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Tchabo W, Ma Y, Kwaw E, Zhang H, Li X. Influence of fermentation parameters on phytochemical profile and volatile properties of mulberry (Morus nigra) wine. JOURNAL OF THE INSTITUTE OF BREWING 2017. [DOI: 10.1002/jib.401] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- William Tchabo
- School of Food and Biological Engineering; Jiangsu University; 301 Xuefu Road Zhenjiang 212013 People's Republic of China
| | - Yongkun Ma
- School of Food and Biological Engineering; Jiangsu University; 301 Xuefu Road Zhenjiang 212013 People's Republic of China
| | - Emmanuel Kwaw
- School of Food and Biological Engineering; Jiangsu University; 301 Xuefu Road Zhenjiang 212013 People's Republic of China
| | - Haining Zhang
- School of Food and Biological Engineering; Jiangsu University; 301 Xuefu Road Zhenjiang 212013 People's Republic of China
| | - Xi Li
- School of Food and Biological Engineering; Jiangsu University; 301 Xuefu Road Zhenjiang 212013 People's Republic of China
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16
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Garrido MD, Egea M, Linares MB, Martínez B, Viera C, Rubio B, Borrisser-Pairó F. A procedure for sensory detection of androstenone in meat and meat products from entire male pigs: Development of a panel training. Meat Sci 2016; 122:60-67. [PMID: 27486958 DOI: 10.1016/j.meatsci.2016.07.019] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2015] [Revised: 07/22/2016] [Accepted: 07/25/2016] [Indexed: 10/21/2022]
Abstract
This study represents a proposal for training sensory panels in androstenone (AND) perception in meat and meat products. The procedure consists of four main parts: (1) selection and training of a sensory panel (11 panelists) using standards with Vaseline oil media as carriers of AND and skatole (SKA); (2) developing a training method AND detection in meat; (3) dry cured meat product and (4) cooked meat product. All candidates were able to distinguish between AND, SKA and AND+SKA in Vaseline oil, order AND solutions with different concentrations and classify them in the three categories: low, medium and high. The panel was able to differentiate the meat in the three categories, but only the high level in meat products. Due to the individual features in AND perception, specific training for each type of product is required.
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Affiliation(s)
- Mª Dolores Garrido
- Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo, 30071 Murcia, Spain.
| | - Macarena Egea
- Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo, 30071 Murcia, Spain
| | - Mª Belén Linares
- Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo, 30071 Murcia, Spain
| | - Beatriz Martínez
- Estación Tecnológica de la Carne, Instituto Tecnológico Agrario, Junta de Castilla y León, Guijuelo 37770, Spain
| | - Ceferina Viera
- Estación Tecnológica de la Carne, Instituto Tecnológico Agrario, Junta de Castilla y León, Guijuelo 37770, Spain
| | - Begoña Rubio
- Estación Tecnológica de la Carne, Instituto Tecnológico Agrario, Junta de Castilla y León, Guijuelo 37770, Spain
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17
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Diako C, McMahon K, Mattinson S, Evans M, Ross C. Alcohol, Tannins, and Mannoprotein and their Interactions Influence the Sensory Properties of Selected Commercial Merlot Wines: A Preliminary Study. J Food Sci 2016; 81:S2039-48. [PMID: 27442722 DOI: 10.1111/1750-3841.13389] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2016] [Revised: 06/14/2016] [Accepted: 06/14/2016] [Indexed: 11/28/2022]
Abstract
The objective of this study was to assess the influence of the interaction among alcohol, tannins, and mannoproteins on the aroma, flavor, taste, and mouthfeel characteristics of selected commercial Merlot wines. Merlot wines (n = 61) were characterized for wine chemistry parameters, including pH, titratable acidity, alcohol, glucose, fructose, tannin profile, total proteins, and mannoprotein content. Agglomerative clustering of these physicochemical characteristics revealed 6 groups of wines. Two wines were selected from each group (n = 12) and profiled by a trained sensory evaluation panel. One wine from each group was evaluated using the electronic tongue (e-tongue). Sensory evaluation results showed complex effects among tannins, alcohol, and mannoproteins on the perception of most aromas, flavors, tastes, and mouthfeel attributes (P < 0.05). The e-tongue showed distinct differences among the taste attributes of the 6 groups of wines as indicated by a high discrimination index (DI = 95). Strong correlations (r(2) > 0.930) were reported between the e-tongue and sensory perception of sweet, sour, bitter, burning, astringent, and metallic. This study showed that interactions among wine matrix components influence the resulting sensory perceptions. The strong correlation between the e-tongue and trained panel evaluations indicated the e-tongue can complement sensory evaluations to improve wine quality assessment.
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Affiliation(s)
- Charles Diako
- School of Food Science, Washington State Univ, Pullman, WA, U.S.A
| | - Kenneth McMahon
- School of Food Science, Washington State Univ, Pullman, WA, U.S.A
| | - Scott Mattinson
- Dept. of Horticulture, Washington State Univ, Pullman, WA, U.S.A
| | - Marc Evans
- Dept. of Mathematics, Washington State Univ, Pullman, WA, U.S.A
| | - Carolyn Ross
- School of Food Science, Washington State Univ, Pullman, WA, U.S.A
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Baker AK, Castura JC, Ross CF. Temporal Check-All-That-Apply Characterization of Syrah Wine. J Food Sci 2016; 81:S1521-9. [DOI: 10.1111/1750-3841.13328] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2016] [Revised: 04/04/2016] [Accepted: 04/08/2016] [Indexed: 11/29/2022]
Affiliation(s)
- Allison K. Baker
- School of Food Science; Washington State Univ; PO Box 646376 Pullman Wash. 99164 U.S.A
| | - John C. Castura
- Compusense Inc; 255 Speedvale Ave. W. Guelph Ontario N1H 1C5 Canada
| | - Carolyn F. Ross
- School of Food Science; Washington State Univ; PO Box 646376 Pullman Wash. 99164 U.S.A
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