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    The effect of phenol composition on the sensory profile of smoke affected wines

    228458_162783_molecules-20-09536.pdf (1.737Mb)
    Access Status
    Open access
    Authors
    Kelly, David
    Zerihun, Ayalsew
    Date
    2015
    Type
    Journal Article
    
    Metadata
    Show full item record
    Citation
    Kelly, D. and Zerihun, A. 2015. The effect of phenol composition on the sensory profile of smoke affected wines. Molecules. 20: pp. 9536-9549.
    Source Title
    Molecules
    DOI
    10.3390/molecules20069536
    ISSN
    1420-3049
    School
    Department of Environment and Agriculture
    Remarks

    Published by MDPI Publishing

    URI
    http://hdl.handle.net/20.500.11937/27808
    Collection
    • Curtin Research Publications
    Abstract

    Vineyards exposed to wildfire generated smoke can produce wines with elevated levels of lignin derived phenols that have acrid, metallic and smoky aromas and flavour attributes. While a large number of phenols are present in smoke affected wines, the effect of smoke vegetation source on the sensory descriptors has not been reported. Here we report on a descriptive sensory analysis of wines made from grapes exposed to different vegetation sources of smoke to examine: 1) the effect vegetation source has on wine sensory attribute ratings and, 2) associations between volatile and glycoconjugated phenol composition and sensory attributes. Sensory attribute ratings were determined by a trained sensory panel and phenol concentrations determined by gas chromatography-mass spectroscopy. Analysis of variance, principal component analysis and partial least squares regressions were used to evaluate the interrelationships between the phenol composition and sensory attributes. The results showed that vegetation source of smoke significantly affected sensory attribute intensity, especially the taste descriptors. Differences in aroma and taste from smoke exposure were not limited to an elevation in a range of detractive descriptors but also a masking of positive fruit descriptors. Sensory differences due to vegetation type were driven by phenol composition and concentration. In particular, the glycoconjugates of 4-hydroxy-3-methoxybenzaldehyde (vanillin), 1-(4-hydroxy-3-methoxyphenyl)ethanone (acetovanillone), 4-hydroxy-3,5-dimethoxybenzaldehyde (syringaldehyde) and 1-(4-hydroxy-3,5-dimethoxyphenyl)ethanone (acetosyringone) concentrations were influential in separating the vegetation sources of smoke. It is concluded that the detractive aroma attributes of smoke affected wine, especially of smoke and ash, were associated with volatile phenols while the detractive flavour descriptors were correlated with glycoconjugated phenols.

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