Sensory Complex Research Articles

Characteristics of kopyor coconut (Cocos nucifera L.) using sensory analysis and metabolomics-based approach

Kopyor is a coconut with unique characteristics from Indonesia, one of the largest coconut producers in the world. Kopyor is an edible mature coconut with soft endosperm. Although this fruit is one of the most popular coconuts in the world, there are limited studies on its properties, including its sensory attributes and metabolite profiles. This study investigates the characteristics of kopyor using sensory evaluation, a widely targeted metabolomics approach, and multivariate analysis. The liquid (water) and solid (flesh) endosperms were collected as the samples. The results showed that kopyor has characteristics that distinguish it from normal mature and young coconuts. Kopyor water has a milky, creamy, nutty, bitter, and astringent taste with an oily aftertaste and mouthfeel. Kopyor flesh is soft and moist and gives a sandy mouth feel. This study analyzed the sensory attributes of the kopyor endosperm for the first time and compared it with those of normal mature and young coconuts. A gas chromatography mass spectrometry analysis showed that kopyor contained wider variety of metabolites than normal coconuts of the same age. Based on the differential analysis and orthogonal projections to latent structures-regression, kopyor water was characterized by the accumulation of flavor-related metabolites, such as amino acids and organic acids, which contributed to its sensory complexity. This study solidified the effects of maturation and endosperm type on metabolite accumulation in kopyor endosperm. This pioneering information will lead to the future use of kopyor and other unique coconuts worldwide for food, contributing to the sustainability of the coconut industry.

Simple Morning and Complex Night: Time of Day and Complex Sensory Experiences

Consumers’ multisensory preferences bring new ideas to service and experience design—yet do consumers always react favorably to sensory complexity? This research examines variation by time of day in how consumers respond to complex sensory experiences (e.g., purchase behavior, choice, and liking). Specifically, we theorize that arousal levels increase over the course of the day, which increases the perceived fit of complex sensory experiences, leading to more favorable reactions—a pattern that is more prominent among evening than morning chronotypes. A set of five studies provides support for this theorizing and provides important implications for service providers regarding how to vary their sensory offerings and promotions over the course of the day.

Specificities of orofacial neuropathic pain

Head pain and notably orofacial pain differs from spinal pain on pathophysiological, clinical, therapeutic and prognostic levels. Its high prevalence, important impact on quality of life and significant socio-economical burden justify specific study of such type of pain. Among them, neuropathic orofacial pain resulting from disease or trauma of the trigeminal nervous system is among the most difficult types of pain to diagnose and to treat. Deciphering of underlying peripheral and central mechanisms has allowed numerous conceptual, clinical and therapeutic advances, notably the role of neural and non neural cell types, such as glia, immunocytes, vascular endothelial cells or the role of trigeminal sensory complex neural circuitry reconfiguration in the development of post-traumatic trigeminal neuropathic pain. Cellular interactions within the trigeminal ganglion, allowing a better understanding of several painful dental, ocular or cephalalgic comorbidities, are also described.

Antimicrobial Compounds in Wine.

Ipsum vinum est potestas et possession (wine itself is power and possession). Wine is a complex system that triggers multisensory cognitive stimuli. Wine and its consumption are thoroughly intertwined with the development of human society. The beverage was appreciated in many ancient mythologies and plays an essential part in Christianity and rituals to this day. Wine has been said to enlighten and inspire artists and has even been prohibited by law and some religions, but has nevertheless played a role in human civilizations since the beginning. Winemaking is also a prospering and economically important industry and a longtime symbol of status and luxury. In winemaking, the formation of the final product is influenced by several factors that contribute to the chemical and sensory complexity often associated with quality vintages. Factors such as terroir, climatic conditions, variety of the grape, all aspects of the winemaking process to the smallest details, including metabolic processes carried out by yeast and malolactic bacteria, and the conditions for the maturation and storage of the final product, up to, and even beyond the point of deciding to open the bottle and enjoy the wine. In conjunction with the empiric and scientific process of winemaking, different molecules with antibacterial activity can be identified in wine during the production process, and several of them are clearly present in the final product. Some of these antibacterial components are phytochemicals, such as flavonoids and phenolic compounds, that may be delivered to the final product (wine) as a part of the grape, a variety of potential additive compounds, or from the oak barrels or clay amphoras used during the maturation process. Others are produced by yeasts and malolactic bacteria and play a role not only in the moderation of the fermentation process but contributing to the microbiological safety and beneficial properties spectra of the final product. Lactic acid bacteria, responsible for conducting malolactic fermentation, contribute to the final balance of the wine but are also directly involved in the production of different compounds exhibiting antibacterial activity. Some examples of these compounds include bacteriocins (antibacterial peptides), diacetyl, organic acids, reuterin, hydrogen peroxide, and carbon dioxide. Major aspects of these different beneficial metabolites are the subject of discussion in this review with the aim of highlighting their beneficial functions.

A novel quantitative method for evaluating food sensory complexity using the temporal dominance of sensations method

“Complexity” is one of the effective sensory traits that influence food preference. In this study, we developed some novel quantification parameters to evaluate food sensory complexity using the temporal dominance of sensation (TDS) method. Chicken broth was used as a sample, and it was supplemented with chicken oil to adjust the complexity. We prepared chicken broths with four levels of chicken oil supplementation, and evaluated them using the TDS method and eight sensory terms. In the TDS curve of all broths, flavor characteristics such as “saltiness,” “umami,” and “chicken odor” were dominant, but “fat taste” and “oily odor” were dominant in the chicken broth with the highest oil supplementation. As prospective markers of food sensory complexity, “the number of dominant sensations (NDS)” and “the number of changes of the dominant sensation (NCDS)” were calculated from the TDS data, and both increased significantly with oil supplementation. Furthermore, we developed a dynamic complexity parameter called the “dominance rate variance curve (DRVC)” that depicts the variance of the dominance rate of every sensory term calculated from the TDS curve over time. The decrease in DRVC value corresponds to the dominance rates of the sensory terms being closer together, indicating that the sensory characteristic is complex. The DRVC value decreased when oil was added to the chicken broth, indicating that it is a useful complexity parameter. Thus, we successfully developed three quantitive parameters (NDS, NCDS, and DRVC) for evaluating the sensory complexity of food using the TDS method.

Sensory structures on mouthpart palps in Trichoptera: ground plan and basal evolution trends

Comparative study of sensory structures on maxillary and labial palps in 71 species from 14 families by scanning electron microscopy and light microscopy revealed significant diversity of sensory structures. Seven principal types of sensory structures were found: pointed trichoid, blunt chaetoid, campaniform, thin basiconic, thick basiconic, petaloid, and pseudoplacoid sensilla. Pointed trichoid and blunt chaetoid sensilla occur on every palp segment. First and, especially, second segments of maxillary palps have bunches of very large blunt chaetoid sensilla on medial surfaces. Campaniform sensilla were found only on basal segments. Pseudoplacoid sensilla are common on the terminal segments of both labial and maxillary palps except for Ptilocolepidae and Hydroptilidae. The petaloid sensilla forming the sensory fields are found in groups surrounded by the soft cuticle, generally in depressions, on the apical segments either on maxillary and labial palps in Hydrobiosidae and Rhyacophilidae, only on labial palps in other studied Integripalpia, or on apical labial palp segment and third and fourth maxillary palp segments in Annulipalpia. The pointed tips of both maxillary and labial palps in lower families have apical sensory complexes looking like small conical outgrowths without microtrichia, each with one large thick basiconic sensilla on its tip and several shorter thick basiconic sensilla on lateral surfaces. We consider these seven types of sensilla along with the apical sensory complex and the assemblage of the petaloid sensilla as a part of Trichoptera ground plan. This primitive diversity changes in evolution so the apical sensory complex, the fields of petaloid sensilla, the groups of very long blunt trichoid sensilla of basal segments, and the pseudoplacoid sensilla disappear in some advanced instances, more often on the maxillary palps. Interspecific variations of sensilla might be important for species discrimination, while the distribution of certain sensory structures is important for higher taxonomy.

ELLIPSOIDAL TONTOR STEP MODEL OF SENSORS FOR AUTOMATED MECHATRONIC SYSTEMS

Modern medicine widely uses mechatronic modules in systems of various purposes, such as automated systems of diagnostics, scanning, irradiation. Recently, mechatronic modules in robotic surgical complexes are gaining importance. Thus, with the use of integrated sensors in mechatronic modules, executive manipulators of automated systems, positioning accuracy in defined spatial coordinates can be maintained. This data helps the medical staff to diagnose, monitor the patient's condition and make treatment decisions. The main purpose of sensor support in mechatronic systems is to ensure the accuracy and reliability of the system's functioning. Sensors must be sensitive and stable enough to provide measurements with high accuracy and respond to changes in real time. In addition, similar mechatronic modules are combined with sensors to create bionic limb prostheses, to restore human movement functions in various orthopedic diseases.
 At the same time, the trajectory of the movement of the executive bodies of the mechatronic medical system, regardless of its purpose, during spatial transformations of searching for the coordinates of a real object, must be determined taking into account possible deformations.
 Therefore, the accuracy of real-world displacement in space is determined by sensors that measure the parameters of physical objects. Thus, real transformations can be defined by spatial deviations that can be described using an ellipsoidal model. Accuracy, like the strength of the mechatronic module of a robot arm, is a variable value. They depend not only on the number of joints and the mobility of the hinges, but also on the position of the manipulators in space. At one point of coordinates, the module can apply more force than at another. The same is true for positioning accuracy, where the positioning error is greater at some points than at others. Therefore, an important actual problem in the creation of medical robotic systems is to determine the step-by-step movement of such a module in the workspace.
 Therefore, the purpose of this work is to determine the ellipsoidal TONTOR step model of sensors for automated mechatronic systems, as the motion of the executive manipulators and sensors of the system during transformations from imaginary coordinate space to real space determines trajectory errors. Based on the existing opportunities analyzed in the work application of mechatronic modules in automated medical systems, relevant tasks related to maintaining the positioning accuracy of diagnostic manipulators and sensors are defined. The importance of sensory complexes in measuring various biological parameters that determine the patient's condition is noted. And this involves the application of models of spatial movement of the sensor in the working space of automated equipment, in particular, a robotic mechatronic complex.
 In the work, it is proposed to use the TONTOR step model to increase the accuracy of the realization of the movement trajectory of the sensors of the mechatronic automated system. The results of creating an ellipsoidal model of the TONTOR step, which most accurately reflects the features of moving an object in space during transformations of the transition to real space, are given.

The neuronal innervation pattern of the subgenual organ complex in Peruphasma schultei (Insecta: Phasmatodea)

The proximal tibia of orthopteroid insects contains sensory organs, the subgenual organ complex, detecting mechanical stimuli including substrate vibration. In stick insects, two chordotonal organs occur in close proximity, the subgenual organ and the distal organ, which likely detect substrate vibrations. In most stick insects, both organs are innervated by separate nerve branches. To obtain more data on the neuroanatomy of the subgenual organ complex from the New World phasmids (Occidophasmata), the present study documents the neuronal innervation of sensory organs in the subgenual organ complex of Peruphasma schultei, the first species from Pseudophasmatinae investigated for this sensory complex. The innervation pattern shows a distinct nerve branch for the subgenual organ and for the distal organ in most cases. Some variability in the innervation, which generally occurs for these chordotonal organs, was noted for both organs in P. schultei. The most common innervation for both organs was by a single nerve branch for each organ. The innervation of the subgenual organ resembled the nerve pattern of another New World phasmid, but was simpler than in the Old World phasmids (Oriophasmata) studied so far. Therefore, the peripheral neuronal innervation of sensory organs could reflect phylogenetic relationships and provide phylogenetic information, while the overall neuroanatomy of the subgenual organ complex is similar in stick insects.

Mouthpart palp sensilla of basal Trichoptera families

A comparative SEM study of palp sensory surfaces in 25 caddisfly species representing seven families reveals seven types of sensilla: long trichoid, blunt chaetoid, campaniform, mushroom-like pseudoplacoid, petaloid, thick basiconic and thin basiconic sensilla. Long trichoid and chaetoid sensilla are present on all segments of both pairs of palps. First and second segments of maxillary palps bear groups of long and sclerotised chaetoid sensilla on their medial surface. Other segments of maxillary palps and all segments of labial palps have shorter and thinner chaetoid sensilla mainly on their ventromedial surfaces. Campaniform sensilla usually occur on the first segment of labial palps and second segment of maxillary palps. Mushroom-like pseudoplacoid sensilla may occupy all palp segments or only distal ones. Petaloid sensilla form sensory fields on apical segments of both pairs of palps in most studied species. Thick basiconic sensilla occur only in apical sensory complexes on tips of maxillary and labial palps. A comparison with the Lepidoptera suggests the similarity in palp sensilla and conservative evolution of the palp surface. The reconstructed ground plan for the palp sensory surfaces in Trichoptera and Amphiesmenoptera is provided.

Structure and distribution of sensilla on the mouthpart palps in the caddisfl ies of the family Hydropsychidae (Trichoptera)

A comparative morphological study of the structure and distribution of sensilla on the maxillary and labial palps in representatives of the family Hydropsychidae was performed. Morphology of palpal sensilla was studied in 17 species from 12 genera by scanning electron microscopy. Four types of sensilla were found on the palps of the studied species: long trichoid sensilla, chaetoid sensilla, campaniform sensilla, and petaloid sensilla; basiconic and pseudoplacoid sensilla were not found on palps. All studied species lack apical sensory complexes at the tips of both pairs of palps, where only long chaetoid sensilla are present. Petaloid sensilla form sensory elds on the 4th (in Arctopsychinae) or on the 3rd and 4th segments (in Diplectroninae, Hydropsychinae, Macronematinae) of the maxillary palps. These sensilla are never present on the labial palps. Sensory elds include from 5-10 sensilla in Hydropsychinae to 40 in Arctopsychinae.

Study of the Fermentation Characteristics of Non-Conventional Yeast Strains in Sweet Dough

Despite the diverse functions of yeast, only a relatively homogenous group of Saccharomyces cerevisiae yeasts is used in the baking industry. Much of the potential of the natural diversity of yeasts has not been explored, and the sensory complexity of fermented baked foods is limited. While research on non-conventional yeast strains in bread making is increasing, it is minimal for sweet fermented bakery products. In this study, the fermentation characteristics of 23 yeasts from the bakery, beer, wine, and spirits industries were investigated in sweet dough (14% added sucrose w/w dm flour). Significant differences in invertase activity, sugar consumption (0.78-5.25% w/w dm flour), and metabolite (0.33-3.01% CO2; 0.20-1.26% ethanol; 0.17-0.80% glycerol; 0.09-0.29% organic acids) and volatile compound production were observed. A strong positive correlation (R2 = 0.76, p < 0.001) between sugar consumption and metabolite production was measured. Several non-conventional yeast strains produced more positive aroma compounds and fewer off-flavors than the reference baker's yeast. This study shows the potential of non-conventional yeast strains in sweet dough.

Biology and physiology of Hanseniaspora vineae: metabolic diversity and increase flavour complexity for food fermentation.

Apiculate yeasts belonging to the genus Hanseniaspora are predominant on grapes and other fruits. While some species, such as Hanseniaspora uvarum, are well known for their abundant presence in fruits, they are generally characterized by their detrimental effect on fermentation quality because the excessive production of acetic acid. However, the species Hanseniaspora vineae is adapted to fermentation and currently is considered as an enhancer of positive flavour and sensory complexity in foods. Since 2002, we have been isolating strains from this species and conducting winemaking processes with them. In parallel, we also characterized this species from genes to metabolites. In 2013, we sequenced the genomes of two H. vineae strains, being these the first apiculate yeast genomes determined. In the last 10 years, it has become possible to understand its biology, discovering very peculiar features compared to the conventional Saccharomyces yeasts, such as a natural and unique G2 cell cycle arrest or the elucidation of the mandelate pathway for benzenoids synthesis. All these characteristics contribute to phenotypes with proved interest from the biotechnological point of view for winemaking and the production of other foods.

Sensory Complexity: From Sensory Measurement to Consumption Behavior

Sensory analysis is a multidisciplinary field that includes the measurement, interpretation, and understanding of human responses to the sensory properties of products and it is essential to explore consumer behavior [...].

Temporal drivers of textural complexity: A pilot study and analysis of simultaneous temporal dominance of sensations and temporal textural complexity data

AbstractThe aim of this study was to assess the applicability of simultaneous methodologies to describe dynamic textural complexity. In a simultaneous task, temporal dominance of sensations (TDS) and temporal textural complexity (TTC) were performed in one session (n = 17). A further 18 participants performed TDS and TTC on separate occasions; data from the simultaneous and separate session were then compared. A further aim was to investigate the temporal nature of textural complexity—temporal drivers of textural complexity were examined, as well as ratings of textural complexity across time. Regression modeling and multivariate analyses indicated little difference in how the participants in the simultaneous and separate tasks performed; only minor differences in the use of TDS attributes were noted. Positive drivers included texture contrast and crumbly/particles, while smooth was a negative driver. Significant differences in TTC data separated into three time intervals were found; a trend of increasing textural complexity during mastication until a midway point followed by a decline emerged. Further research with larger samples is needed to support these findings. However, for the first time this work supports the use of simultaneous tasks in sensory evaluation and indicates the importance of temporality in direct ratings of complexity.Practical applicationsSimultaneous tasks are not commonly used in sensory evaluation, this research suggests their applicability and value; ultimately they may save time and money in research and product development. Direct ratings of sensory complexity are often reported prior to or after descriptive temporal evaluation; this may underestimate true perceived complexity, indicating the importance of considering temporal measures. Sensory complexity is considered an important sensory construct given its arousal potential; thus, identification of drivers of complexity may inform product development.

Chemical and Sensory Effects of Cofermentation and Blending of Malbec and Merlot Wines from the Central Coast of California

Background and Aims. Cofermentation and blending are traditional winemaking practices. This study reports their comparative chemical and sensory outcomes. Methods and Results. Malbec and Merlot were made into monovarietal wines, cofermented (COF), blended postalcoholic (PAF), and postmalolactic fermentation (PMLF), at a 50/50 proportion. Wines were followed up to 3 years of bottle aging. Tannins were 50% higher in monovarietal Merlot wines, which improved production of large polymeric pigments in Merlot-based cofermented and blended wines. Addition of Malbec favored production of small polymeric pigments. After 3 years of bottle aging, polymeric pigments were higher in cofermented and blended wines. PMLF blended wines showed 15% improved copigmentation and 25% increase in wine colour. The perception of wine length was positively correlated with red fruit aroma (R2 = 0.94 andp=0.006) and negatively correlated with earthy aroma (R2 = 0.91 andp=0.012). Conclusions. Blending postalcoholic fermentation highlighted more of the individual character of each monovarietal wine in the final blend. Cofermentation and postmalolactic fermentation blending tended to equalize the sensory profile of the resulting wines but also showed higher complexity of aromas than monovarietal wines. Significance of the Study. Cofermentation and blending are both suitable winemaking practices for increasing the polymeric pigment content and the sensory complexity of the resulting wines.

Metaverse Simulation Based on VR, Blockchain, and Reinforcement Learning Model

Abstract: With advancements in virtual reality and the boom of the Metaverse, the technology underlying modern games is progressing rapidly. Virtual reality and current Artificial Intelligence algorithms have resulted in impressive results and immersive user experiences. This proposed work aims to create a first-person blockchain figure VR environment incorporating reinforcement learning and imitation learning methods. Supervised and reinforcement learning work using input-output mapping, but the critical difference is that reinforcement learning uses reward and penalty, which are positive and negative action indicators, respectively. The blockchain-based non-fungible agent, based on this indication, learns which actions are favourable. For a better experience, these profitable actions with imitation learning in the state action format are mapped further. In this environment, reinforcement learning is trained with various parameters such as Sensory complexity, Logic complexity for solving tasks, social complexity, and Physical complexity. This simulation enables users to use NFT guns to shoot enemy agents. These agents have been trained to navigate the map using Reinforcement and Imitation learning and shoot us whenever they sense our presence. The simulation is complete if the user kills every agent before his health level finishes. This proposed work highlights the potential of VR, Blockchain, and reinforcement learning in making Metaverse more interactive and impressive

Cultivar-Dependent Effects of Non-Saccharomyces Yeast Starter on the Oenological Properties of Wines Produced from Two Autochthonous Grape Cultivars in Southern Italy.

Global warming poses a threat to winemaking worldwide, especially in dry-warm regions such as Southern Italy. Must fermentation with non-Saccharomyces yeast starter is a possible approach to limit the negative effects of climate change, leading to desirable effects such as an increase in total acidity and/or aroma improvement. The aim of this study was to evaluate the effects of the use of a non-Saccharomyces starter (Lachancea thermotolerans) on the chemical and sensory properties of wines obtained by the the fermentation of two autochthonous Apulian grape cultivars, namely Bombino nero and Minutolo, as compared to the traditional Saccharomyces cerevisiae-driven fermentation. Bombino and Minutolo wines fermented with either Lachancea thermotolerans or Saccharomyces cerevisiae were characterized for their oenological parameters, volatile profiles, and sensory properties. Both chemical and sensory properties were affected by the yeast starter. Inoculation of L. thermotolerans increased sensory complexity, with different floral and sweet-like attributes for both cultivars. Bombino nero, a neutral cultivar, showed a clear effect on wine composition, with both an increase in lactic acid and a change in the volatile profile. On the contrary, the impact of L. thermotolerans was partially masked in Minutolo due to the strong primary aroma background of this highly terpenic cultivar. In this work, we evidenced a notable cultivar × yeast interaction, showing how generalizations of the effects of non-Saccharomyces yeasts on vinification are difficult to achieve, as they show a cultivar-specific outcome.

The stressosome is required to transduce low pH signals leading to increased transcription of the amino acid-based acid tolerance mechanisms in Listeria monocytogenes.

Increasing proton concentration in the environment represents a potentially lethal stress for single-celled microorganisms. To survive in an acidifying environment, the foodborne pathogen Listeria monocytogenes quickly activates the alternative sigma factor B (σB), resulting in upregulation of the general stress response (GSR) regulon. Activation of σB is regulated by the stressosome, a multi-protein sensory complex involved in stress detection and signal transduction. In this study, we used L. monocytogenes strains harbouring two stressosome mutants to investigate the role of this complex in triggering expression of known amino acid-based resistance mechanisms in response to low pH. We found that expression of glutamate decarboxylase (gadD3) and arginine and agmatine deiminases (arcA and aguA1, respectively) were upregulated upon acid shock (pH 5 for 15 min) in a stressosome-dependent manner. In contrast, transcription of the arg operons (argGH and argCJBDF), which encode enzymes for the l-arginine biosynthesis pathway, were upregulated upon acid shock in a stressosome-independent manner. Finally, we found that transcription of argR, which encodes a transcriptional regulator of the arc and arg operons, was largely unaffected by acidic shock. Thus, our findings suggest that the stressosome plays a role in activating amino acid-based pH homeostatic mechanisms in L. monocytogenes . Additionally, we show that genes encoding the l-arginine biosynthesis pathway are highly upregulated under acidic conditions, suggesting that intracellular arginine can help withstand environmental acidification in this pathogen.

Aplicación industrial de levaduras nativas para la producción de cervezas artesanales

Two native wine Saccharomyces cerevisiae strains (Sc 00/30 and Sc 00/35), previously selected at brewing laboratory scale, for their fermentative capacity, ß-glycosidase activity, and good sensory characteristics in brewing musts, were applied and characterized for industrial brewing. Belgian Specialty Ale style beers were brewed at a craft brewery. Inoculations were carried out on malted barley musts in 225-litre oak barrels. The physicochemical and sensory data obtained are within the expected ranges for beers of this style, with the Sc 00/30 strain standing out for its lower volatile acidity value and improved sensory complexity, with a greater diversity of fruity notes, mainly apple and pear. The sensory descriptors found make them interesting strains for the production of Belgian style beers (Belgian Golden Strong Ale), wheat beers (German Wheat Beer, Weissbier), smoked beers (Rachbier) and fruit beers. The pilot scale tests reproduced the results obtained in the laboratory, so that the use of wine native Saccharomyces cerevisiae strains provide a brewing differentiation factor which decreases the standardization of flavours and aromas produced by commercial yeasts, making possible the obtention of beers with a Uruguayan identity in the future.

Describing the Sensory Complexity of Italian Wines: Application of the Rate-All-That-Apply (RATA) Method.

The aim of this study was to characterise a large and heterogeneous Italian wine sample applying the Rate-All-That-Apply method (RATA) with semi-trained judges. Twelve judges evaluated 46 samples including white, red, rosé and sparkling wines in two replicates. Judges were asked to select from a list of descriptors all the sensations that described the samples and to evaluate their intensity. Judges obtained high repeatability index scores. A good panel reliability was also highlighted in terms of the reproducibility of the whole sensory characterisation through a multi-factor analysis (MFA). MFA results also showed a good discriminatory ability of the panel with red wines described by bitterness, astringency, body, alcohol and specific olfactory stimuli such as red fruits, spicy and roasted, while white wines were salty, sour and characterised by citrus, tropical fruits and white flowers odours. The RATA method is a suitable and reliable methodology for the description of a wide variety of wine samples and a valuable alternative approach to conventional descriptive analysis to gather information about the sensory perception of a very complex product even when large panels of consumers are not available. Furthermore, the present results provide useful information for wine producers to characterise their products as well as for the optimisation of production disciplinaries, which currently are not exhaustive in the description and the discrimination among products.