Investigating the effects of two volatile phenols on aroma perception of four red wine cultivars using Projective Mapping

Abstract

AbstractPerception of aroma compounds in wine is the result of complex phenomena, in which the compounds, their concentrations, the matrix, and their interactions play a role. In order to evaluate the impact of compounds and matrices on red wine aroma perception, a two‐part study was conducted. First, the work evaluated Projective Mapping (PM) and Descriptive Analysis (DA) in assessing olfactory interactions in a large (n = 18) set of red wine samples. Both methods generated a rich and comparable set of descriptors (21 and 28 for DA and PM, respectively), indicating that the rapid method was fit for purpose. Subsequently, PM was used to test the olfactory effects of 4‐ethyl phenol (4‐EP) and o‐cresol in four red cultivars by a trained panel of twelve judges. There were marked similarities in the impact of these compounds in all cultivars regarding aspects such as loss of fruitiness. However, important differences in the sensory profiles of similarly spiked samples were also observed, highlighting the importance of matrix effects.Practical ApplicationsThe results confirm that work related to wine matrices can be carried out with a trained panel using PM rather than DA. This finding suggests that limiting aspects of DA (e.g., the large number of samples generated through experimental design) can be addressed through careful choice of evaluation method, while taking into account the fine balance between gain and loss of relevant information. The study furthermore emphasizes the need to carefully consider the composition of the matrix when determining and comparing olfactory perceptual interactions in wine, and when evaluating the effects of treatments on wine aroma.