Identification of the major drivers of 'phenolic' taste in ... - GWRDC

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AWRI: Identification Of The Major Drivers Of ‘Phenolic’ Taste In White Wines 7.3 Results and Discussion Typical HSCCC separation runs measured at A320 are shown in Figure 7-1 and Figure 7-2. The composition of the fractions obtained from individual runs was assessed by HPLC. Their identity was initially determined by their UV-spectra and later confirmed by mass spectroscopy. The fractions that exclusively contained high levels of GRP or caftaric acid (as per those shown in the inserts of Figure 7-1 and) were pooled and used for sensory analysis. Figure 7-1: HSCCC Chromatogram: Butanol : Water 1:1 solvent system: absorbance intensities at 320nm: Infill shows fraction cut. Insert: HPLC chromatogram at 320 nm showing GRP peak. 58 A320 A 320 Retention time (mins) Retention Time
AWRI: Identification Of The Major Drivers Of ‘Phenolic’ Taste In White Wines 7.3.1 Sensory Outcomes The ability of assessors to agree with themselves across three tasting samples was poor to moderate, with correlations ranging from 0.04 to a maximum of 0.56, with an average of 0.32. Concordance across the entire tasting panel was predictably poorer than within individuals, as in general, individuals would be expected to be in better agreement with themselves than with other tasters. A significant degree of panel concordance (p
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Identification of the major drivers of 'phenolic' taste in ... - GWRDC

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