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…

Are biochemical markers the key to predicting wine aroma balance?

Wine aroma quality is a complex interplay of factors like terroir, vinification techniques, that modulate aroma compound composition.
Read More

Improving grapevine cloning material of Welshriesling by comprehensive analysis

The important grape variety Welschriesling for Austrian and Southeast European viticulture has been selectively bred over the years for improving some quantitative traits. Collected genotypes as well as the local clones were examined from agricultural, analytical, sensory, and genetic perspectives.

Read More

Influence of wood chips addition during alcoholic fermentation on wine phenolic composition

This study investigates the effect of wood chips addition during the alcoholic fermentation on the phenolic
composition of the produced wines. A series of wood chips, originating from American, French, Slavonia
oak and Acacia were added at the beginning of wine alcoholic fermentation. Besides, a mixture consisting
of 50% French and 50% Americal oak chips were added during the experimentation. The wine samples
were analyzed one month after the end of malolactic fermentation, examining various chemical
parameters such as total anthocyanins, total phenolic content, tannins combined with protein (BSA) and
ellagitannin content.

Read More

The socioclimatic dynamics and the table grape production during a long-drought: the case of Brazilian semiarid

In 2022, the area cultivated with grapes in Brazil counted 75 thousand ha. About 1/2 of the grape production is located in rio grande do sul state, in South Brazil. Nonetheless, the northeast region, especially the Sao Francisco River Valley (SFRV), is increasing its area and production, mainly pushed by table grapes. The states of bahia and pernambuco already respond for circa 1/3 of brazilian grape production.

Read More

PINKING PHENOMENA ON WHITE WINES: RELATION BETWEEN PINKING SUSCEPTIBILITY INDEX (PSI) AND WINE ANTHOCYANINS CONTENT

Pinking is the emergence of pink tones in white wines exclusively produced from white grape varieties, known as pinking phenomena for many years. Pinking is essentially appeared when white wines are produced under reducing conditions [1,2,3]. Pinking usually occurs after bottling and storage of white wines, but its appearance has also been described after alcoholic fermentation or even as soon as the grape must is extracted [4]. Therefore, the purpose of this work was to investigate the existence of an-thocyanins in white wines made from different white grape varieties and grown locations and critically evaluate the most common method used for predicting pinking appearance in white wines: the Pinking Susceptibility Index (PSI).

Read More