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…

The aroma diversity of italian white wines

AIM: Aroma is a key contributor to white wines sensory typicality, perceived diversity and overall preference.
Read More

Circular viticulture: transforming grapevine waste into sustainable fibers

Annually, around 31.95 million tonnes of grapevine prunings are produced worldwide as agricultural waste.

Read More

Typologie des paysages de vigne: un outil de planification

La culture de la vigne dessine un paysage rural original. En effet, de par ses qualités physiologiques, ses exigences agronomiques et les techniques qu’elle requiert, elle est à l’origine d’un portrait de nature sculpté, architecturé, parfois même comparé à l’art des jardins. A ce que l’on pourrait le cas échéant qualifier d’« art involontaire »

Read More

Understanding the expression of gene families involved in anthocyanin biosynthesis during berry ripening: Tannat as a case study

The quality of wine is assessed, among other things, by its color, which is mainly due to its anthocyanin content. These pigments are polyphenols that give red, purple and blue hues depending on the relative proportion of anthocyanins produced by the action of flavonoid 3’5′ hydroxylase (delphinidin-3-glucoside, petunidin-3-glucoside, malvidin-3-glucoside) or flavonoid 3′ hydroxylase (cyanidin-3-glucoside, peonidin-3-glucoside). To study the genes involved in this biosynthetic pathway, we focused on Vitis vinifera cv. Tannat, known for producing wines with higher anthocyanin content and darker purple color compared to most red grape varieties. In this work, we have performed RNA-Seq analysis of skins during berry development, taking green and red berries at 50% veraison as separate samples, as an experimental strategy to focus on the differential expression of genes of interest.

Read More

VOLATILE, PHENOLIC AND COLORIMETRIC CHARACTERIZATION OF THREE DIFFERENT LAMBRUSCO APPELLATIONS

Lambrusco is a commercially successful sparkling red and rosé wine. With 13.06 million litres sold in 2021 was the second best-selling Italian wine after Chianti. According to National Catalogue of Vine Varieties there are thirteen Lambrusco Varieties with which to date are produced seven PDO wines. Among these, “Lambrusco Salamino di Santa Croce”, “Lambrusco Grasparossa di Castelvetro” and “Lambrusco di Sorbara” are the only ones that can be considered mono-varietal appellations, all located in Modena area. The PDOs contemplate the possibility of producing wines by secondary fermentation either in tank (Charmat method), or in bottle (Classico method). Sur lie is a third method commonly employed for Lambrusco, similar to the Classico method, from which differs for the absence of disgorgement.

Read More