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 caused when tasting phenolics. However, while the sensations might be similar, the physiological mechanism underlying them may differ. Astringency in its classic sense is thought to arise when phenolic compounds bind to salivary proteins or when they directly bind to the oral mucosa (Gawel, 1998; Payne et al. 2008). The model wine contained no phenolics so its astringency must have arisen from either alcohol, acidity or both. 60 Table 7-1: Significance (p values) of ANOVA factors between sensory attribute and phenolic composition Astringency Viscosity Oily Bitter Metallic Caftaric 0.093 0.421 0.193 0.506 0.622 0.369 0.959 0.288 0.582 0.189 0.467 0.031 GRP 0.100 0.380 0.096 0.396 0.655 0.712 0.861 0.328 0.903 0.757 0.717 0.657 Interaction 0.314 0.089 0.206 0.143 0.760 0.272 0.998 0.616 0.855 0.306 0.876 0.782 Bold indicates significant effect (p
AWRI: Identification Of The Major Drivers Of ‘Phenolic’ Taste In White Wines produce irritation exist. Oleocanthal is one such compound. It is responsible for the peppery, back of the throat burning sensation that typifies extra virgin olive oil. Recently, oleocanthal receptors located in the human pharynx have been identifed (Peyrot des Gachons et al. 2011). The ‘burning aftertaste’ perceived by the assessors was negatively associated with both in-mouth hotness (r= -0.331) and hot aftertaste (r= -0.395), suggesting that ‘burning aftertaste’ represents a sensory character that is not totally related to alcohol content. However, the model wine (that contained alcohol but not phenolics) was rated as having a burning aftertaste, suggesting that alcohol induced hot aftertaste and a similarly perceived phenolic induced character were not totally differentiated by the tasters. Adding caftaric acid to the model wine suppressed the perception of burning aftertaste, while adding GRP tended to increase burning sensation. This suggests that GRP produces a burning sensation in its own right, while the presence of caftaric acid interferes with the burning aftertaste induced by alcohol. Therefore two mechanisms are likely to be in play. GRP was found to have an enhancing effect on ‘oily mouth-feel’ (Figure 7-7, p=0.096). The relationship between perceived viscosity and oiliness is less clear as they were moderately correlated (r= 0.53, p=0.141). However, by keeping both ‘oily mouth-feel’ and ‘viscosity’ in their list of relevant attributes, they were seen as distinct characters worthy of inclusion by the tasting panel. What is new here is the notion that small molecular weight phenolics from white wines may suppress astringent and ‘burning aftertaste’ sensations arising from acidity or alcohol rather than causing them as has previously been presumed. The mechanisms underlying this are unclear but warrant further investigation. While there is evidence that GRP contributes to a burning aftertaste, in general, GRP and caftaric acid when tasted at wine like concentrations have either no effect or a suppressive effect on ‘phenolic tastes’ in white wine. 61 Astringency 3.0 2.5 2.0 1.5 1.0 0.5 0.0 b a b Caftaric Acid GRP b a a 60 mg/L 30 mg/L 0 mg/L Figure 7-3: Mean ‘astringency’ intensity. Means with different subscripts are significantly different (p
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Identification of the major drivers of 'phenolic' taste in ... - GWRDC

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