Flavour release from wine glycosides during tasting
Date
2018
Authors
Parker, M.
Barker, A.
Pearson, W.
Hayasaka, Y.
Hixson, J.
Francis, L.
Editors
Siegmund, B.
Leitner, E.
Leitner, E.
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Conference paper
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Flavour Science: Proceedings of the XV Weurman Flavour Research Symposium, 2018 / Siegmund, B., Leitner, E. (ed./s), pp.31-36
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Flavour Science: Proceedings of the XV Weurman Flavour Research Symposium (18 Sep 2017 - 22 Sep 2017 : Austria)
Abstract
Grape-derived glycosides contribute some of the most important aroma characteristics to wine, with volatiles released from glycosides during vinification. Wine can retain high concentrations of these non-volatile flavour precursors. Juice and wine made from aromatic varieties such as Gewürztraminer and Riesling are particularly rich in glycosides of the monoterpenes geraniol, linalool, nerol and α-terpineol. Glycosides from these varieties were extracted and purified to remove phenolics and free volatiles, and extensively characterised. GC/MS analysis following enzyme hydrolysis, hydrolysis by human saliva, and analysis of breath after tasting glycosides showed that monoterpene glycosides can release monoterpenes upon hydrolysis in vitro and in vivo. The possibility that hydrolysis could contribute to flavour via retronasal odour perception was investigated in a series of sensory experiments. Time-intensity sensory studies showed that fruity flavour resulted from assessors tasting glycosides at elevated concentrations. The effect was not significant at wine-like concentrations. There was substantial variability in response to glycosides, and a study of 39 people and several glycosides showed that 77% could detect flavour from at least one glycoside. This study provided evidence that non-volatile glycoconjugates can contribute previously unrecognised flavour during tasting, as well as contributing to aftertaste, a sought-after aspect of wine quality. Following on from these experiments, wines were made with additional glycosides extracted from grape skins. The addition of glycosides increased floral, fruity and confectionary aromas and flavours. Floral aftertaste was especially increased for those panellists who were tested as perceiving flavour from geranyl glucoside.
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Copyright Verlag der Technischen Universität Graz. This work is licensed under a Creative Commons Attribution 4.0 International License (https://creativecommons.org/licenses/by-nc-nd/4.0/)