Next Article in Journal
Effect of Different Conditions of Growth and Storage on the Cell Counts of Two Lactic Acid Bacteria after Spray Drying in Orange Juice
Previous Article in Journal
A New Wine Tasting Approach Based on Emotional Responses to Rapidly Recognize Classic European Wine Styles
Previous Article in Special Issue
Perception and Description of Premium Beers by Panels with Different Degrees of Product Expertise
Article Menu

Export Article

Open AccessArticle
Beverages 2016, 2(1), 7;

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.
Author to whom correspondence should be addressed.
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)
Full-Text   |   PDF [670 KB, uploaded 18 March 2016]   |  


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

Figure 1

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).

Supplementary material


Share & Cite This Article

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.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Metrics

Article Access Statistics



[Return to top]
Beverages EISSN 2306-5710 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top