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Beverages 2016, 2(1), 7; doi:10.3390/beverages2010007

Exploring Retro-Nasal Aroma’s Influence on Mouthfeel Perception of Chardonnay Wines

Department of Food Science & Technology, Oregon State University, Corvallis, OR 97331, USA
These authors contributed equally to this work.
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Academic Editor: Lorenzo Stafford
Received: 31 December 2015 / Revised: 2 March 2016 / Accepted: 14 March 2016 / Published: 18 March 2016
(This article belongs to the Special Issue Alcohol Perception and Consumption)
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Abstract

There are many interactions that occur between taste and aroma that may impact perception. The main objective of this study was to ascertain whether the aroma fraction of wine should be considered when investigating relationships between chemical composition and sensory perception of mouthfeel. Chardonnay wines with different mouthfeels were produced by altering the fermentation temperature (15 °C and 21 °C) of the alcoholic and malolactic fermentations (MLF) as well as the timing of MLF and the presence of a non-Saccharomyces yeast during alcoholic fermentation. Napping® and Ultra-flash-profiling were conducted using a panel of white winemakers. Each procedure was conducted twice: once with retro-nasal aroma (+R) and once without retronasal aroma (−R). Napping® results showed that retronasal aroma impacted mouthfeel perception. Ultra-flash profiling of +R and −R displayed similar descriptive terms used. Several terms appear to be related to retronasal aroma as they were used in +R and not in −R. It is unclear if these terms are due to interactions or due to associated learning. These results suggest that for some mouthfeel terms the volatile fraction plays a role and, to establish relationships between chemical composition and mouthfeel perception, it is important to consider both the volatile and nonvolatile wine fractions. View Full-Text
Keywords: mouthfeel; white wine; Chardonnay; retronasal aroma; Napping®; Ultra-flash-profiling; Oregon mouthfeel; white wine; Chardonnay; retronasal aroma; Napping®; Ultra-flash-profiling; Oregon
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Sereni, A.; Osborne, J.; Tomasino, E. Exploring Retro-Nasal Aroma’s Influence on Mouthfeel Perception of Chardonnay Wines. Beverages 2016, 2, 7.

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