Memorias de investigación
Communications at congresses:
Relationship between interindividual differences on saliva composition and temporal perception of aromatic stimuli during wine intake

Research Areas
  • Statistics,
  • Nutrition,
  • Consumer

Wine aroma persistence is the long lasting aroma perception once the wine has been swallowed. This flavor modality is tightly related to wine quality and consumer?s preferences, however it has been very little explored from a scientific point of view. The type of aroma compound, the wine matrix composition and others factors related to individual oral physiology might be involved. Among them, the impact of saliva composition remains unknown. Saliva composition might determine the binding degree of odorants to the saliva coating covering oral and pharyngeal mucosa, their enzymatic degradation and therefore, the adsorption/desorption kinetics of odorants to the breathing flows affecting the temporal release of aroma compounds after wine intake. Thus, it seems plausible, that individual differences in saliva composition might have consequences on the aroma temporal perception. With this hypothesis in mind, the aim of this work was to determine the effect of saliva composition on the aromatic persistence of specific wine aroma attributes. To achieve this, ten panelists participated in this study using two dynamic sensory methodologies to assess changes on aroma intensity after rinsing and spitting off the wine samples: (a) progressive profiling (PP) and (b) Time-Intensity evaluation (TI), using wines with different matrix composition (different content of ethanol and procyanidins) and aromatized with four representative esters compounds, characteristics of the wine aroma profile and associated to the aroma attributes "banana", "pineapple", "candy" and "ripe fruit". In addition, the chemical and biochemical characterization of the saliva (flow, pH, proteins, esterase activity, minerals, and viscosity) was also performed. Results showed a moderate impact of wine?s matrix composition on the aromatic intensity over time, but large differences among participants, which could be related, at least in part by differences in saliva composition, and mainly by differences on saliva viscosity.
Eighth European Conference on Sensory and Consumer Research
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  • Autor: Maria Mora Gijon UPM
  • Autor: C. Criado CIAL (CSIC-UAM), Spain;
  • Autor: Carolina Chaya Romero UPM
  • Autor: Maria Pérez-Jiménez CIAL- CSIC-UAM, Spain
  • Autor: Maria Dolores Alvarez ICTAN-CSIC, Spain
  • Autor: Beatriz Herranz ICTAN-CSIC, Spain
  • Autor: Virginia Fernandez-Ruiz UCM
  • Autor: Maria Ángeles Pozo-Bayón CIAL- CSIC-UAM, Spain

Research Group, Departaments and Institutes related
  • Creador: Departamento: Economía Agraria, Estadística y Gestión de Empresas