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IVES 9 IVES Conference Series 9 OIV 9 OIV 2024 9 Short communications - Oenology, methods of analysis 9 Sensory study of potential kokumi compounds in wine 

Sensory study of potential kokumi compounds in wine 

Abstract

Kokumi is a complex flavour sensation enhancing mouthfeel and continuity in various foods, but its role in wine remains unexplored. This study investigates the putative kokumi sensory effects of Glycyl-l-Valine (Gly-Val), a dipeptide identified in sparkling wines with other oligopeptides. Trained panellists evaluated the impact of Gly-Val in model wine (MW), white wine (WW), and sparkling base wine (SBW) using triangle tests (T), three alternative forced choice test (3-AFC) and descriptive analysis with relative reference scaling (DA with RR scaling). In T the odd sample with Gly-Val was correctly identified only at the highest concentration (120 mg/L) in MW, while at lower concentrations in WW (15-60 mg/L) and SBW (30-90 mg/L). Detection thresholds of Gly-Val, estimated by 3-AFC, ranged from 15 to 60 mg/L in WW, while no threshold was determined in MW. These results show that Gly-Val is more discernible in complex wine matrices compared to model wine. No significant variations (α≥0.05) were found in the DA with RR scaling, but descriptors trends suggest that Gly-Val may enhance smoothness, mouthfeel and kokumi at lower concentrations. These findings suggest that the kokumi dimension in wine needs further exploration, with Gly-Val identified as a potential kokumi-active compound requiring more sensory research.

Étude sensorielle des composés potentiels du kokumi dans le vin

Le kokumi est une sensation complexe perçue comme une palatabilité accrue. Sous l’influence des substances de kokumi, les aliments/boissons deviennent plus savoureux avec une intensité, une persistence, une continuité, une richesse, une harmonie et une augmentation de l’intensité accrus, qui sont les six caractéristiques liées correspondant au concept sensoriel du kokumi (yamamoto & inui-yamamoto 2023). Les peptides kokumi-actifs sont présents dans de nombreuses denrées alimentaires et plus particulièrement dans celles qui sont fermentées en raison des oligopeptides dérivés des levures. Les peptides kokumi identifiés à partir d’extraits de levure ont montré différents pouvoirs sensoriels testés par une approche sensomique : cinq dipeptides leucylés, des dipeptides γ-glutamylés et le glutathion kokumi-actif bien connu (liu et al 2015 ; ueda & kuroda 1997) qui est un tripeptide (γ-glu-cys-gly) également présent dans le raisin et le vin.  Le vin est probablement le produit fermenté pour lequel les caractéristiques sensorielles représentent l’une des principales caractéristiques de qualité qui déterminent l’appréciation et l’achat. Parmi les vins les plus connus dans le monde, les vins mousseux produits selon la méthode champenoise impliquent une seconde fermentation du vin de base en bouteille, suivie d’un vieillissement au contact des lies de levure. Malgré ces prémisses, la présence et l’impact sensoriel des substances de kokumi dans le vin ont été peu étudiés. Il a été dit que le kokumi du vin est habituellement exprimé par le terme « corps » (nishimura & kuroda 2019), mais aucune preuve n’a été rapportée et la dimension sensorielle du kokumi dans le vin est actuellement inconnue.   Cette lacune dans les connaissances a été abordée dans une série d’expérimentations sensorielles explorant l’impact sensoriel de nouveaux oligopeptides potentiels de kokumi détectés dans le vin. Un panel de 25 juges a été formé à la discrimination, à la reconnaissance et à la description des sensations de kokumi à la fois dans des matrices de vins modèles et dans des matrices de vins réels.  

Studio sensoriale di potenziali composti kokumi nel vino

Il kokumi è una sensazione complessa percepita come una maggiore appetibilità. Sotto l’influenza di sostanze kokumi, i gusti degli alimenti e delle bevande diventano più saporiti e caratterizzati da una maggiore intensità, persistenza, continuità, ricchezza, armonia e incremento di intensità, che sono le sei caratteristiche correlate corrispondenti al concetto sensoriale di kokumi (yamamoto & inui-yamamoto 2023). I peptidi kokumi-attivi sono distribuiti in molti alimenti e sono rilevanti in quelli fermentati grazie agli oligopeptidi derivati dai lieviti. I peptidi kokumi identificati dall’estratto di lievito hanno mostrato un diverso potere sensoriale, testato con l’approccio sensomico: cinque dipeptidi leucitici, dipeptidi γ-glutamilici e il ben noto glutatione kokumi-attivo (liu et al 2015; ueda & kuroda 1997) che è un tripeptide (γ-glu-cys-gly) presente anche nell’uva e nel vino.  Il vino è probabilmente la bevanda fermentata per la quale le caratteristiche sensoriali rappresentano una delle principali caratteristiche qualitative che ne determinano l’apprezzamento e l’acquisto. Tra i vini più conosciuti al mondo, gli spumanti prodotti con il metodo champenoise, prevedono una seconda fermentazione del vino base in bottiglia seguita da un affinamento a contatto con le fecce di lievito. Nonostante queste premesse, la presenza e l’impatto sensoriale delle sostanze kokumi nel vino sono stati poco esplorati. E stato affermato che il kokumi per il vino è abitualmente espresso come “corpo” (nishimura & kuroda 2019), ma non sono ancora riportate evidenze e la dimensione sensoriale del kokumi nel vino è attualmente sconosciuta. Questa lacuna di conoscenza è stata affrontata in una serie di esperimenti sensoriali che hanno esplorato l’impatto sensoriale di nuovi potenziali oligopeptidi kokumi rilevati nel vino. Un panel di 25 giudici è stato addestrato a discriminare, riconoscere e descrivere le sensazioni di kokumi sia in matrici di vino modello che reali.   

DOI:

Publication date: November 18, 2024

Issue: OIV 2024

Type: Article

Authors

Paola Piombino¹, Elisabetta Pittari¹, Daniele Perenzoni², Luigi Moio¹, Fulvio Mattivi³

¹ University of Naples Federico II, Department of Agricultural Science, Division of Vine and Wine Sciences, Italy
² Fondazione Edmund Mach – CRI, Italy
³ University of Trento, Italy

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Tags

Full papers OIV 2024 | IVES Conference Series | OIV | OIV 2024

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