Temporal Check-All-That-Apply (TCATA) Reveals Matrix Interaction Effects on Flavor Perception in a Model Wine Matrix.

Andrew R. Poveromo,Helene Hopfer

doi:10.3390/foods8120641

Abstract

Traditionally, the sensory properties of wine were characterized using a trained panel and descriptive analysis (DA)—a static sensory evaluation method. As wine is a complex mixture, with evolving sensory properties, a way to capture these changes is needed in order to fully describe the sensory experience of wine perception. In this study, temporal check-all-that-apply (TCATA), a dynamic sensory evaluation method, was used to characterize model wine samples reminiscent of a white, hybrid wine. Twelve model wines varied in levels of ethanol, glycerol, and caffeic acid, representing commercial levels in Pennsylvania. Samples were evaluated for up to three minutes by a trained TCATA panel (n = 12) for flavor, taste, and mouthfeel attributes. In general, the experimental factors, ethanol and glycerol, along with interactions between factors, had the greatest temporal effects, with significant differences in flavor attributes occurring within the first 30 s of evaluation, while taste and mouthfeel attributes showed significant differences throughout the evaluation period. Overall, ethanol had the greatest impact on temporal wine perception. The findings of this study further suggest that a temporal evaluation method, like TCATA, should be paired with DA to completely characterize a complex and evolving sample. Further, changes in wine matrix components affect sensory perception both in direct and indirect ways—the latter indicated by taste-taste suppression and cross-modal interaction effects.

Highlights

Complex mixtures, such as wine, have shown considerable mixture effects
As the majority of panelists were in high agreement, all data were kept for analysis, and no panelist was removed from the data
This study demonstrated that major wine matrix components, namely, ethanol, glycerol, and caffeic acid, affect the dynamic perception of sensory attributes, both directly as well as interactively

Summary

Introduction

Complex mixtures, such as wine, have shown considerable mixture effects. Both non-volatile and volatile components of the wine matrix are affecting each other through interactions. Major matrix components like ethanol as well as non-volatile phenolic compounds and glycerol all have been shown to affect wine flavor: ethanol has been shown to decrease citrus aroma and increase bitter taste in white wines [3], and phenolic compounds (i.e., hydroxycinnamates, flavanols, and flavan-3-ols) have been shown to increase astringency, viscosity, hot mouthfeel, and bitterness [4], while glycerol has been shown to increase volatile compound partitioning in situations where ethanol is absent; this change in partitioning has been shown to affect aroma perception [1] These factors do not act in isolation, but rather interactively with each other as well as with aroma compounds [5]. Both C13-norisoprenoids (e.g., β-damascenone and β-ionone) and

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