Flavor Perception Research Articles

Designation and characterization of cold-set whey protein isolate-low acyl gellan gum emulsion-filled gel for enhancing limonene flavor perception: A study on structure, breakdown characteristics, and sensory perception in the human mouth

Flavor perception depends on food structure and oral processing behavior. Emulsion-filled gel (EFG) is a category of soft to solid food products that utilizes the advantages of emulsions to deliver lipid-soluble ingredients, such as the limonene flavor. This paper aimed to design a cold-set EFG system as a carrier to improve limonene flavor perception using whey protein isolate and low-acyl gellan gum (LAGG) (0–0.7% w/w). With increasing LAGG levels, the EFGs shifted towards forming a true gel structure with a brittle and hard 3D network based on the steady shear, amplitude (increasing GLVE′ and decreasing tanδLVE), frequency sweep (increasing K′ and decreasing n′), and uniaxial compassion (increasing Young's modulus and decreasing fracture strain) tests. EFG with 0.7% LAGG needed a higher chewing process, and the fragmentation increased as EFG hardness increased. According to the time-intensity test, the highest and lowest limonene perception were found in the EFG-contained 0.3% (Imax: 5.14, area: 79.20) and 0.7% (Imax: 4.35, area: 57.40) LAGG. In conclusion, by manipulating the structure, custom architectures can be created in the oral cavity, resulting in specific performance and controlled release of their components.

Predicting multiple taste sensations with a multiobjective machine learning method

Taste perception plays a pivotal role in guiding nutrient intake and aiding in the avoidance of potentially harmful substances through five basic tastes - sweet, bitter, umami, salty, and sour. Taste perception originates from molecular interactions in the oral cavity between taste receptors and chemical tastants. Hence, the recognition of taste receptors and the subsequent perception of taste heavily rely on the physicochemical properties of food ingredients. In recent years, several advances have been made towards the development of machine learning-based algorithms to classify chemical compounds’ tastes using their molecular structures. Despite the great efforts, there remains significant room for improvement in developing multi-class models to predict the entire spectrum of basic tastes. Here, we present a multi-class predictor aimed at distinguishing bitter, sweet, and umami, from other taste sensations. The development of a multi-class taste predictor paves the way for a comprehensive understanding of the chemical attributes associated with each fundamental taste. It also opens the potential for integration into the evolving realm of multi-sensory perception, which encompasses visual, tactile, and olfactory sensations to holistically characterize flavour perception. This concept holds promise for introducing innovative methodologies in the rational design of foods, including pre-determining specific tastes and engineering complementary diets to augment traditional pharmacological treatments.

Is the tea or teacup good? The effect of visual and haptic sensory processing of teacups on the perception of tea flavor.

Prior research on the relationship between the taste, aroma and drinking utensils of beverages tends to focus on topics such as alcohol, sparkling beverages, juice, coffee, and hot chocolate. There is limited research focused on the interdependence between the perception of teacups and the tea taste. The literature has not yet found any research covering the impact of visual shape and the tactile sensation of teacups on the perception of tea flavor. Therefore, this study proposed six hypotheses related to the teacup shape and texture, teacup preference and taste and smell of tea. This study involved experimental design and questionnaire data collection, using a convenience sampling method to recruit 102 participants voluntarily. The research results are: (1) Age and gender have an impact on the taste and aroma perception of tea; (2) The width, height, rim thickness and smoothness of the teacup surface do have an impact on the perception of taste and fragrance of tea. (3) The preference of teacup played an intermediary effect between tea taste and the shape and texture of teacup. The implications of these findings on the perception of tea flavor are discussed.

Novel organoids mode evaluating the food nutrition and safety: Current state and future prospects

AbstractFood nutrition and safety are the cornerstones of food industry, and appropriate research models are crucial. Unlike traditional animal models, the novel organoid model with unique humanization and genome stability has attracted great attentions in food research. However, there lacks systematic review on the application of organoids in food research. This review compared the organoid model with traditional animal and two‐dimensional cell models, followed by a systemic evaluation of the organoid model in food nutrition and safety regarding foodborne pathogenic bacteria, functional food factors, toxicology, flavor perception, and so on. Furthermore, emerging micromachining technologies such as microfluidic technology and three‐dimensional (3D) bioprinting were analyzed to improve the microenvironment and maturity of organoids. Although organoids overcome some shortcomings associated with traditional models, there are still some challenges to simulate the in vivo microenvironment fully. The development direction of organoids is integrating advanced technologies such as microfluidic technology, novel biomaterial scaffold, and 3D bioprinting with multi‐organ coculture technology and multi‐scale real‐time monitoring systems. The innovative development of organoid technology is expected to provide a theoretical basis for developing future foods represented by cell‐cultured meat and synthetic biological foods and for the research of food nutrition and safety.

Flavor Perception and Formation Mechanism of Empty Cup Aroma in Soy Sauce Aroma Type Baijiu.

The research focused on the distinctive empty cup aroma, with the aim of identifying the key aroma compounds and the formation mechanism of empty cup aroma in soy sauce aroma type baijiu (SSB). The lasting times of SSB is significantly longer than that of other types of baijiu, with an average duration of 28 days. Key compounds such as 2,3-dimethyl-5-ethylpyrazine, phenylethyl alcohol, p-cresol, sotolon, benzeneacetic acid were identified in empty cup aroma due to their highest flavor dilution factor. Molecular dynamics (MD) simulation was performed to study the mechanism of empty cup aroma on the liquid-gas interface and solid-gas interface. The results revealed the existence of hydrogen bonding and van der Waals forces between sotolon and lactic acid, a representative nonvolatile compound, which are speculated to be an important reason for the empty cup aroma.

Sensoproteomic Characterization of Lactobacillus Johnsonii-Fermented Pea Protein-Based Beverage: A Promising Strategy for Enhancing Umami and Kokumi Sensations while Mitigating Bitterness.

This study investigated the mechanism underlying the flavor improvement observed during fermentation of a pea protein-based beverage using Lactobacillus johnsonii NCC533. A combination of sensomics and sensoproteomics approach revealed that the fermentation process enriched or generated well-known basic taste ingredients, such as amino acids, nucleotides, organic acids, and dipeptides, besides six new taste-active peptide sequences that enhance kokumi and umami notes. The six new umami and kokumi enhancing peptides, with human recognition thresholds ranging from 0.046 to 0.555 mM, are produced through the degradation of Pisum sativum's storage protein. Our findings suggest that compounds derived from fermentation enhance umami and kokumi sensations and reduce bitterness, thus improving the overall flavor perception of pea proteins. In addition, the analysis of intraspecific variations in the proteolytic activity of L. johnsonii and the genome-peptidome correlation analysis performed in this study point at cell-wall-bound proteinases such as PrtP and PrtM as the key genes necessary to initiate the flavor improving proteolytic cascade. This study provides valuable insights into the molecular mechanisms underlying the flavor improvement of pea protein during fermentation and identifies potential future research directions. The results highlight the importance of combining fermentation and senso(proteo)mics techniques in developing tastier and more palatable plant-based protein products.

Firewood as a tool to valorize meat: A sensory and instrumental approach to grilled veal, lamb, and pork meat

Two firewood species (beech and olive) were used for grilling three meat types (lamb, pork, and veal) to assess their influence on the sensorial properties of meat. A multimethod approach was adopted, including sensory evaluation with consumers and two analytical techniques to characterize the volatile fraction (Solid-Phase Micro-Extraction Gas Chromatography–Mass Spectrometry [SPME-GC/MS] and electronic nose [e-nose]). The sensory session included three pairwise preference tests (one for each type of meat), an overall liking test, a Rate-All-That-Apply test, and a questionnaire on the interest and perceived value of using sustainably certified firewood in food preparation. The firewood species significantly affected the perception of a few crucial attributes. In particular, olive wood increased the roasted meat flavor perception in lamb and veal, while beech wood increased the perceived intensity of a vegetable/herbaceous flavor in veal. No effect of firewood was observed on preference within each pair of meat samples. Lamb was the significantly most liked meat by consumers, followed by pork; veal was the least liked meat type. Positive and negative drivers of preference were discussed. 36 volatile organic compounds were identified from SPME-GC/MS in meats. Congruently with sensory data, the two veal samples showed a greater distance in terms of volatile composition. Relative distances among samples on maps obtained from SPME-GC/MS and the e-nose were similar. This multi-method approach innovatively showed the potential of using firewood as a ‘gastronomic’ tool to sensorially characterize and valorize cooked meat.

Antimicrobial and antioxidant activities of water‐soluble extracts of Camis cheeses produced by different traditional methods

AbstractTraditional Camis cheese may be an interesting dairy product with potential bioactivities and postconsumption health effects. The aim of this study was to evaluate the antimicrobial and antioxidant activity of Camis cheeses produced by two different traditional methods, differing in heat processing of the milk and boiling the curd, and to reveal the changes that occur depending on 90 days of ripening time. For this purpose, physicochemical and sensory analyses were performed, and antimicrobial and antioxidant activity analyses of the water‐soluble extracts (WSEs) of Camis cheeses (B1 and B2) were conducted. WSEs of both cheeses (800 μL mL−1) had remarkable antimicrobial effects on Escherichia coli (E. coli) and Staphylococcus aureus (Staph. aureus), with a higher inhibitory effect on E. coli. The Trolox equivalent antioxidant capacity (TEAC) values (0.12–2.24 μM Trolox) and % inhibition rates as 2,2‐diphenyl‐1‐picrylhydrazil (DPPH) radical scavenging activity (8.54–26.34%) of the cheeses indicate limited antioxidant activity. The curd boiling process was found to have a favorable effect on the antimicrobial and antioxidant activity of the Camis cheeses. However, the panelists' perceptions of flavor, texture, and total acceptability did not align with this positive outcome. The results of this study reveal that the consumption of traditional Camis cheese and its extracts or the use of purified bioactive peptides in functional food products may constitute an important alternative in terms of eliminating the negative effects encountered with the use of synthetic antimicrobial and antioxidant components to provide the desired health effect from natural sources.

Enhancing the flavor profile of strong-flavored green tea from Sichuan: Evaluation and optimization study

This study evaluated seven taste subfactors of 64 green teas from Sichuan province and categorized them into three types: fresh and mellow (FM), strong and thick (ST), and fresh and strong (FS). The FM-type showed excellent freshness and sweetness, while the ST-type exhibited bitterness, astringency, and strength. Component analysis showed higher water extract and tea polyphenols in the ST-type, with the soluble sugar content correlating positively with taste strength but not sweetness, highlighting the complexity of flavor perception. More exhaustively, we used targeted metabolomics to examine the relevant constituent fractions. The levels of epigallocatechin gallate, epicatechin gallate, epigallocatechin, epicatechin, dihydromyricetin and rutin were highest in ST, and positively correlated with bitterness and astringency. Umami amino acids were found mostly in FM, and were positively correlated with freshness. To optimize the taste quality of ST green tea, two methods were investigated: tea bag confinement leaching and aroma enhancement. Both methods effectively reduced bitterness and astringency. Tea bag confinement leaching can be widely applied to enhance the utilization of summer tea raw materials and elevate the sensory quality of middle- and low-grade green teas. While promising for seasoned tea flavor enhancement and bitter suppression, the aroma enhancement technique requires further research.

Fortification of durum wheat fresh pasta with red chicory by-product powder: Effects on technological, nutritional, and sensory properties

The fortification of staple foods and the exploitation of agri-food by-products are the goals of modern food technologies. In this study, we prepared fortified pasta by replacing semolina flour with 5%, 10%, and 15% dried red chicory by-product powder (RCP), rich in fiber (27%) and healthy bioactive compounds (4.3%). The UHPLC-DAD-HRMS indicated hydroxycinnamic acids (HA), flavonoids (F), anthocyanins (A), and sesquiterpene lactones (SL) as the main bioactive compounds of RCP. The extraction recoveries of phenolic-fortified pasta (ranging from 0.2 to 13% for HAs to 5–28% for Fs and < 0.2% for As) suggest a high affinity with the semolina components, likely gluten or starch. The addition of RCP influenced (p < 0.05) the pasta's technological properties by inducing an increase in cooking loss, fully cooked time, and a decrease in the swelling index. The texture analysis showed that firmness and adhesiveness increased in the fortified sample. The sensory characterization showed a greater perception of vegetable and bitter flavor with increasing fortification levels. The RC15 sample had optimal technological, nutritional, and sensory characteristics. In conclusion, RCP could be an ingredient used to produce pasta with high fiber and bioactive compounds.

Probiotic Almond-Fermented Beverages Processed by Ultrasound: Vegan and Non-Vegan Consumer Perceptions through Packaging.

Consumer perception of foods processed by emerging technologies has been scarcely studied. This study aimed to evaluate the perception of vegan and non-vegan consumers regarding probiotic almond-fermented beverages processed by ultrasound using the packaging of the products (pasteurized/conventional, processed by ultrasound, and processed by ultrasound with a claim on the label). A "Check All That Apply" test with emojis and the Food Technology Neophobia scale were used. The "processed by ultrasound" information did not impact the purchase intention and the perception of healthiness, safety, nutrition, environmental impact, flavor, texture, and price of the products. The claim inclusion increased the perceived acceptability and purchase intention and improved the emotional profile. The vegan consumers showed a more positive perception of ultrasound processing, resulting in increased perceived acceptability, higher citation frequency of positive emoji, and lower sums for the neophobia scale. Vegan and non-vegan consumers agreed that the most important attributes for consumer acceptance are almond aroma, flavor, and consistency. In conclusion, the "processed by ultrasound" information did not negatively impact the acceptability and emotional profile of probiotic almond-fermented beverages, and using a claim on the label may improve consumer perception of the products.

Nanodisc Technology: Direction toward Physicochemical Characterization of Chemosensory Membrane Proteins in Food Flavor Research.

Chemosensory membrane proteins such as G-protein-coupled receptors (GPCRs) drive flavor perception of food formulations. To achieve this, a detailed understanding of the structure and function of these membrane proteins is needed, which is often limited by the extraction and purification methods involved. The proposed nanodisc methodology helps overcome some of these existing challenges such as protein stability and solubilization along with their reconstitution from a native cell-membrane environment. Being well-established in structural biology procedures, nanodiscs offer this elegant solution by using, e.g., a membrane scaffold protein (MSP) or styrene-maleic acid (SMA) polymer, which interacts directly with the cell membrane during protein reconstitution. Such derived proteins retain their biophysical properties without compromising the membrane architecture. Here, we seek to show that these lipidic systems can be explored for insights with a focus on chemosensory membrane protein morphology and structure, conformational dynamics of protein-ligand interactions, and binding kinetics to answer pending questions in flavor research. Additionally, the compatibility of nanodiscs across varied (labeled or label-free) techniques offers significant leverage, which has been highlighted here.

Indirect evaluation of watermelon volatile profile: Detection of subtle changes with e-nose systems

The effectiveness of e-nose systems as high-throughput tools for volatile profiling in watermelon was investigated focusing on discerning subtle changes induced by the use of different rootstocks. Partial Least Square Discriminant Analysis (PLS-DA) models, both GC-MS and e-nose data, demonstrated moderate performance in classification due to nuanced differences among groups (the same F1 hybrid was used as scion). However, PLS-DA biplots revealed a clear correlation between GC-MS and e-nose data. This methodology enabled the e-nose system to identify the effects of specific root-scion combinations compared to non-grafted controls and detect combinations with more variable volatile profiles. Remarkably, the e-nose system identified samples with anomalous volatile profiles, mirroring the capabilities of GC-MS data. Additionally, PLS models were developed to provide reasonably accurate predictions of key compound contents like geranylacetone, (Z)-6-nonen-1-ol, or (Z)-6-nonenal, crucial for watermelon flavor and taste perception. Overall, this study highlights the potential of e-nose systems in discerning nuanced variations in watermelon volatile profiles affecting aroma. Incorporating volatile profile evaluation capabilities using such systems will significantly optimize quality control processes and plant breeding programs.

Exploring flavor perception through metabolite profiling and sensory approaches during starter kimchi fermentation

Starter cultures can enhance sensory properties during the starter kimchi fermentation. However, while many studies have primarily focused on physicochemical properties, the impact of starters on flavor perception remains unclear. The aim of this study was to assess the impact of starter culture inoculation, specifically Companilactobacillus allii WiKim39 and Lactococcus lactis WiKim0124, on aroma and flavor perception through a comparison of metabolite profiling and electronic tongue and nose data. Notably, 19 and 11 compounds were identified using UHPLC-Q-Orbitrap-MS and HPLC, respectively. Principal component analysis revealed that variations in fermentation metabolites and sensory properties were significantly categorized based on the particular starter culture employed during the ripening process. Moreover, the correlation analysis between the 19 key fermentative metabolites and e-tongue measurements in each starter kimchi revealed significant differences in sourness (AHS), bitterness (SCS), and comprehensive taste (CPS and PKS) sensors. The e-nose system identified four major volatile compounds contributing to the sweetness and off-flavor-related aroma profile of the starter kimchi. These findings highlight the significant impact that starter culture has on taste and flavor development, serving as a valuable guide in predicting sensory properties during starter kimchi fermentation.

Recovery of Flavor Perception and Umami Taste Sensitivity in Young Chinese Adults Following SARS-CoV-2 Omicron Infection: A Case-Control Series

Recovery of Flavor Perception and Umami Taste Sensitivity in Young Chinese Adults Following SARS-CoV-2 Omicron Infection: A Case-Control Series

Saliva bubbles: How saliva foam impacts aroma release and retronasal perception during oral processing

Saliva foam can be easily formed upon different oral movement, but the impact of saliva foam on aroma release and perception is less investigated. Recruited subjects were asked to chew mint-flavor gums to mimic saliva foam generation. During gum-chewing, i.) subjects' retronasal release and dynamic perception of menthol and ii) their salivary bubble number and size, were continuously monitored. In the ‘normal series’ of experiments, bubbles were generated by the oral behavior of mastication; and in the ‘defoamed series’ of experiments, a defoaming agent was simultaneously added to eliminate the bubble effect during mastication. A continuous formation and collapse of saliva bubbles in the normal group led to a stable higher release of menthol in subjects' exhalation and significantly higher mint flavor perception (p < 0.05). In the defoamed series, saliva bubble numbers were reduced drastically (1–2 orders of magnitude) and more menthol was retained in saliva, which further affected subjects' intensity perception. Multiple physiological factors including salivary protein concentration, viscosity and surface tension contributed to the individual sensory perception variations, and no single parameter could explain the exact relationship between aroma release and retronasal perception. This study provided insights on the aroma delivery in food matrix design and development.

The effect of viscosity on flavour, mouthfeel and koku enhancement by tastants and yeast extracts in beef broths

This study investigated the effect of viscosity on the dynamic sensory perception of savoury beef broths enriched with savoury enhancers to evaluate the effect of perceived thickness on the koku enhancement effect (i.e. thickness, flavour duration, and complexity). Beef broths were enriched with five combinations of tastants and taste enhancers [none (control); sodium chloride (NaCl); a combination of monosodium glutamate (MSG) and inosine monophosphate (IMP); yeast extract (Kokumax-100); a combination of yeast extract (Kokumax-100) with MSG and IMP]. Three levels of viscosity [low (ƞ=0.72 mPa.s); medium (ƞ=2.94 mPa.s); high (ƞ=12.65 mPa.s)] were obtained by adding different concentrations of locust bean gum (0.00, 0.20, 0.40 w/w%) to beef broths. Temporal-Check-All-That-Apply (TCATA) profiling showed that yeast extract with MSG-IMP enhanced the intensity, richness, body, and duration of savoury sensations of low-viscous beef broths, demonstrating a koku enhancement effect. Increasing the viscosity of broths decreased the perception of taste (i.e. saltiness and savouriness) and flavour (i.e. beef flavour) for most broths, demonstrating a cross-modal suppression of taste and flavour by viscosity. Only broths with yeast extract (Kokumax-100) with MSG-IMP demonstrated stable flavour and taste enhancement across all broth viscosity levels. Koku enhancement by yeast extract (Kokumax-100) with MSG-IMP, MSG-IMP, and NaCl was observed for mouthfeel properties in broths with low and medium viscosity, but not in broths with high viscosity suggesting a suppression of koku enhancement at high broth viscosity. We conclude that (i) yeast extract (Kokumax-100) produces koku enhancement in liquid savoury broths when combined with taste enhancers monosodium glutamate (MSG) and inosine monophosphate (IMP), and (ii) the magnitude of the koku enhancement depends on the presence of taste enhancers and is attenuated at higher broth viscosity.

134 Does inclusion of high oleic soybeans in a swine finishing ration influence lipid oxidation and consumer taste panel preference?

Abstract The objective of this study was to determine if a swine finishing ration that included soybeans with greater concentration of oleic acid will have an impact on lipid oxidation and palatability of pork. Crossbred pigs [n = 72; initial body weight (BW) = 78 ± 9 kg] were blocked by BW, sex, and distributed within 18 pens. Each pen was randomly assigned to 1 of 3 experimental diets: a control soybean-meal (CTRL), extruded conventional soybean (CONV), and extruded high oleic acid soybean (TRU). Six different harvest groups (n = 12/group) were created across treatments to ensure uniformity of final BW. Therefore, experimental diets were offered to animals for 34, 37, 41, 42, 48, or 50 d, until all pigs reached 118 ± 5 kg. Carcasses were harvested, and chilled (2°C) for 24 h, before fabricating one 2.5 cm chop from the 11th rib of the right carcass side. The chops were vacuum packaged, aged for 7 d at 2 oC, and frozen (-18 oC) for later sensory analysis. Pork chops were thawed and cooked to 71 oC peak internal temperature (AMSA sensory guidelines) and fed to 115 consumers that rated overall liking, flavor, tenderness, juiciness, and presence of off flavors using hedonic scales. Also, a 50 g sample was obtained from each loin at the 12th rib, aged for 7 d and frozen at -80 oC for evaluation of malondialdehyde (MDA) as indicator of lipid oxidation. Subcutaneous fat samples were obtained from the first thoracic vertebra, frozen, and saved for fatty acid analysis. Data were analyzed using the MIXED procedure of SAS where diet was the main effect, while pen and breed were random effects. Repeated measures were used to analyze the consumer panel. Differences were considered significant at P ≤ 0.05 with pen as experimental unit. There were no significant differences (P &amp;gt; 0.05) for consumer perception of overall like, pork flavor, and presence of off flavors. Experimental diets impacted the perception of juiciness and tenderness (P &amp;lt; 0.05), where CONV was perceived as juicier and more tender than CTRL and TRU. As expected, diet affected the fatty acid profile of subcutaneous fat (P &amp;lt; 0.0001), with TRU having the greatest percentage for oleic (43.9 %), CONV the greatest percentage for linoleic and linolenic (17.8 and 1.3 % respectively), and CTRL for saturated fatty acids (34.5 %). Surprisingly, the lipid oxidation was not affected by the diet (P &amp;gt; 0.05). These results indicate that feeding extruded high oleic soybeans during the finishing period can modify the fatty acid profile in pork by improving the percentage of unsaturated fatty acids, so these soybeans can be considered as an alternative to improve nutritional value of pork without increasing the lipid oxidation or affecting the consumers acceptability.

Determining the appropriate location for consuming Korean rice wine (makgeolli) in New Zealand

This study examined the relationships in how different environments affect the subjects' attitudes, behavior, and perception while consuming Korean rice wine (makgeolli) in New Zealand. Two studies were conducted in the Auckland metropolitan area. Study 1 (n = 60) was carried out in a laboratory setting using the evoked context method to simulate a context scenario. The context scenario includes consuming a beverage at home with friends, at an Asian restaurant, and no context with n = 20 in each scenario. For Study 2 (n = 113), subjects evaluated the makgeolli sample in three natural environments. These natural environments include home (n = 48), a local Asian restaurant (n = 30), and the Food Science Laboratory (n = 35). Mood was evaluated before and after the experiment using the Bond-Lader scale, while emotions were evaluated using the Check-All-That-Apply method on specific terms. From both studies, context appropriateness indicated that the Asian restaurant was an appropriate location to consume makgeolli. For emotions, it was evident that there was a positive association between context appropriateness and positive emotional terms such as energetic and excited for Asian restaurant for both studies. In terms of flavor and taste perception, there were differences between the studies, this may suggest that subjects may be hypersensitive in laboratory settings while evaluating makgeolli. Overall liking was not affected by the different scenarios or environmental contexts. Therefore, context appropriateness may be an important factor in consumers’ decision-making when consuming food products.

Verbal descriptions modulate flavour perception and evaluation of wine: An exploratory study using Riesling and Muscat Bailey A wines

Significant efforts have been made in the wine industry to assist customers in making purchase decisions and enhance their drinking experience by providing verbal descriptions of the complex sensory characteristics of wine. However, the influence of such verbal descriptions on wine flavour perception and evaluation has not been examined. To fill this gap, this exploratory study performed an experiment using white Riesling wine from the 2021 German vintage and red Muscat Bailey A (MBA) wine from the 2019 Japanese vintage. Forty-six Japanese individuals (23 social drinkers and 23 wine experts) participated and were presented with two glasses of Riesling wine and two glasses of MBA wine with different verbal descriptions. One glass of Riesling/MBA wine was served with a description including its distinct aroma descriptor (i.e., a ‘petrol’ note for the Riesling wine and a ‘strawberry candy’ note for the MBA wine). For the other glass, the description did not include the descriptor. The participants were asked to taste the wines and rate their palatability, perceived sweetness intensities, acidity, astringency, alcohol sensation, body, and expensiveness on a 7-point scale. The results demonstrated that the social drinkers rated the Riesling wine with the ‘petrol’ descriptor as heavier-bodied and more expensive compared to the same wine without the descriptor. The wine experts were not as influenced as the social drinkers, but the experts rated the Riesling wine with the ‘petrol’ descriptor as less expensive. In the case of MBA wine with the ‘strawberry candy’ descriptor, the social drinkers rated it as more expensive, whereas the wine experts rated it as more palatable than the same wine without the descriptor. The results indicated that verbal descriptions of wine aroma indeed modulated the flavour perception and evaluation of wine, but the modulation effect varied between social drinkers and wine experts.