Enoforum 2021
IVES 9 IVES Conference Series 9 Enoforum Web 9 Enoforum Web Conference 2021 9 Fingerprinting as approach to unlock black box of taste

Fingerprinting as approach to unlock black box of taste

Abstract

The black box of taste is getting unlocked. The starting point is to distinguish taste from tasting. Consider taste as a product characteristic; tasting is a sensorial activity. Consequently, taste can be studied on a molecular level and therefore be assessed more objectively, whilst tasting is a human activity and by definition subjective.

 

P. Klosse (2004) developed a model to describe taste. This model has been further developed and tested in practice to analyse the taste profile of wines and beers. Mouthfeel sensations and their intensities are the key parameters of this model. Three classes of mouthfeel are distinguished: ‘contracting’, ‘coating’ and ‘drying’. The molecular compounds and the intensity of their contribution to mouthfeel have been identified, just like interaction effects. Newly developed instruments are used to measure the physico-chemical characteristics of these molecules. The individual scores of coating, contracting and drying elements of a sample give a ‘fingerprint’. A computer model calculates the coordinate that indicates the taste of the product.

 

This system has been successfully tested to classify wines and beers. Results indicate this approach gives useful insights in flavor composition. From a production perspective these insights can be used to enhance desired or suppress undesired compounds. The fingerprints allow an objective comparison of different wines. From a commercial perspective, producers can gather insights in consumer liking. In addition, the consumer gets more certainty that the purchased wine meets his expectations. Furthermore, the profile can be used in food pairing and as a basis for machine learning. The first web application of this approach has been introduced to the market.

DOI:

Publication date: April 23, 2021

Issue: Enoforum 2021

Type: Article

Authors

Peter Klosse1, Boudewijn Klosse2, Georgios Agorastos3, Adam Dijkstra4 

1 The Academy for Scientific Taste Evaluation, T.A.S.T.E. foundation, Garstkampsestraat 11, 6611 KS Overasselt, The Netherlands
2 Tasters International, Amersfoortseweg 90, 7346AA Hoog Soeren, The Netherland
3 Faculty of Science and Engineering department, Maastricht University Campus Venlo, Maastricht University, 5911 AA Venlo, The Netherlands
4 Analysis Center De Colonjes, Bredeweg 2, 6562 DE Groesbeek, The Netherlands

Contact the author

Keywords

fingerprinting, mouthfeel model, classification, chemometrics, consumer preferences, taste

Tags

Enoforum 2021 | IVES Conference Series

Citation

Related articles…

Analyzing firms’ dynamic capabilities to identify the actions for a sustainable future of the Italian wine sector

The UN Agenda 2030 for Sustainable Development, a global plan for a better future, requires actions.
Read More

Timing of leaf removal effects on vitis vinifera L. Cv. Grenache differed on two contrasting seasons

Warming trends over the winegrowing regions lead to an advance of grapevine phenology, diminution of yield and increased sugar content and must pH with a lower polyphenol content, especially anthocyanins. Canopy management practices are applied to control the source sink balance and improve the cluster microclimate to enhance berry composition. We hyphothesized that an early leaf removal might promote a delayed ripening through severe defoliation after fruitset; whereas, a late leaf removal at mid-ripening would reduce sugar accumulation.

Read More

Conservation of intravarietal diversity in France: exhaustive overview and perspectives

Since the renewal of the French vineyard after the Phylloxera crisis, the panorama of cultivated varieties has dramatically changed. This current genetic erosion is due to the increasing interest

Read More

Influenze pedo-ambientali su produzione, qualità e caratteristiche sensoriali dell’Albana di Romagna

L’Albana è il vitigno a bacca bianca tradizionale delle colline della Romagna, dove é presente per più di 2.500 ha. Con le sue uve si produce il vino “Albana di Romagna”, una delle più storiche D.O.C.G. italiane essendo stata costituita nel 1987. La maggiore concentrazione di vigneti di Albana si trova nell’Imolese e nelle colline del Ravennate, ma ben conosciuta per la qualità del prodotto é anche la produzione di Bertinoro, nel Forlivese.

Read More

Deciphering the function and regulation of VviEPFL9 paralogs to modulate stomatal density in grapevine through New Genomic Techniques

Stomata are microscopic pores mainly located in leaf epidermis, allowing gas exchanges between plants and atmosphere. Stomatal initiation relies on the transcription factor SPEECHLESS which is mainly regulated by the MAP kinase cascade, in turn controlled by small signaling peptides, the Epidermal Patterning Factors (EPF and EPF-Like), namely EPF1, EPF2 and EPFL9. While EPF1 and EPF2 induce the inhibition of SPEECHLESS, their antagonist, EPFL9, stabilizes it, leading to stomatal formation. In grapevine, there are two paralogs for EPFL9, VviEPFL9-1 and VviEPFL9-2. Despite their structural similarity, it remains unclear whether they are differentially regulated and have distinct roles.

Read More