Effect of Aging Vessel (Clay-Tinaja versus Oak Barrel) on the Volatile Composition, Descriptive Sensory Profile, and Consumer Acceptance of Red Wine

Consumers look for unique wines, offering pleasant experiences. Wine producers need to open new markets and are targeting countries with fewer traditions in drinking red and complex wines, such as Poland, Russia and Germany. The use of less popular aging vessels (e.g., clay-tinajas) will help in creating unique wines. The aim of this study was to evaluate the effect of the aging vessel on the volatile and sensory profiles and consumer acceptance of red wine in Spain and Poland (model of potential new markets). Three wines were studied: (i) wine A, aged in a clay-tinaja with non-permeable coating); (ii) wine B, aged in clay-tinaja without coating; and (iii) wine C, aged in oak barrels (control). The key families in the volatile profiles were esters (wines B and C) and organic acids and terpenes (wine A). Wine A was described as sour and bitter, wine B had a distinctive mineral note, and wine C had a complex profile with typical wood notes. Finally, wines C and A were the preferred ones for Spanish and Polish consumers, respectively. Clay-tinaja wine A can be a good option to introduce clay-tinaja wines in Polish and similar markets because it is a unique product and fulfills the sensory demands/habits of Polish consumers.

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Wood powders of different botanical origin as an alternative to barrel aging for red wine

European Food Research and Technology ◽

10.1007/s00217-021-03791-1 ◽

2021 ◽

Author(s):

Maria Tiziana Lisanti ◽

Rosa Capuano ◽

Luigi Moio ◽

Angelita Gambuti

Keyword(s):

Red Wine ◽

Accelerated Aging ◽

Botanical Origin ◽

Botanical Species ◽

Odor Character ◽

Total Anthocyanins ◽

Oak Barrels ◽

The One ◽

Sensory Profiles ◽

Potential Use

AbstractWood powders are produced in large quantity as by-product of barrel, staves and chips industry. Differently from larger particles (chips), the use of wood powders in winemaking is not admitted (Regulation (CE) n. 934/2019); however, it could represent a cheap and sustainable alternative for the accelerated aging of red wine. To evaluate their potential use in winemaking, a comparative study on the use of wood powders from oak, chestnut and acacia wood for the accelerated aging of red wine (cv. Aglianico) was conducted. This alternative aging was compared to the aging in wood barrels from the same botanical species. The wine aged in contact with powders underwent a quicker evolution of polyphenolic fraction. After 15 days of contact, the loss of total anthocyanins was higher than that observed after 6 months of aging in barrels (from 4 to 14% with respect to the corresponding kind of barrel). The amount of polymeric pigments tannins–anthocyanins–tannins in wines aged in contact with powders was higher respect to the wines aged in barrels (from 7 to 21% with respect to the corresponding kind of barrel), while the greatest loss of total tannins was detected in the oak barrels (28% less with respect to the control). There were several differences in wine phenolic acids due to wood botanical origin, with the clearest differences being between oak and the alternative wood species (chestnut and acacia). Also, there was a significant botanical effect on sensory profiles. Indeed, both among barrels and among powders, oak wood was the one that gave the strongest wood odor character. However, all the treatments with wood powders (oak, acacia and chestnut) preserved the fruity character of wine, conferring in the meanwhile non-dominant woody notes.

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Quality Parameters, Volatile Composition, and Sensory Profiles of Highly Endangered Spanish Citrus Fruits

Journal of Food Quality ◽

10.1155/2018/3475461 ◽

2018 ◽

Vol 2018 ◽

pp. 1-13 ◽

Cited By ~ 6

Author(s):

Marina Cano-Lamadrid ◽

Leontina Lipan ◽

Francisca Hernández ◽

Juan José Martínez ◽

Pilar Legua ◽

...

Keyword(s):

Food Industry ◽

Quality Parameters ◽

Sensory Profile ◽

Citrus Fruits ◽

Citrus Species ◽

Volatile Composition ◽

Main Interest ◽

Sweet Lime ◽

Volatiles Compounds ◽

Sensory Profiles

There is very little information available on the chemical composition and the quality attributes of the citrus species studied which are truly endangered in Spain. None of the fruits studied is available for commercial purposes, which is the main interest and novelty of this study. The aim of this work was to fully describe the morphology, volatile composition, and sensory profile of traditional citrus fruits: sour lime (SoLi), sweet lime (SwLi), and sweet lemon (SwLe), to have the information to convince farmers and growers to cultivate these fruits again. The predominant sugar was fructose while citric acid prevails in SoLi and SwLe. Regarding volatiles compounds, monoterpenes, monoterpenoids, and esters predominated in the juices, and these three families plus sesquiterpenes in the peels. The juice of SoLi presented the highest content of esters (14.8%), SwLi juice presented similar values of both monoterpenes and monoterpenoids (46.1 and 46.0%, resp.), and SwLe juice had the highest content of monoterpenes (72.2%). The results demonstrated the high potential of these citrus materials for the agrofood industry. Therefore, it will be possible to recover these vegetal materials at risk of disappearing for potential uses by the food industry and simultaneously help maintaining the biodiversity.

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Quality, Nutritional, Volatile and Sensory Profiles and Consumer Acceptance of Fondillón, a Sustainable European Protected Wine

Agronomy ◽

10.3390/agronomy11091701 ◽

2021 ◽

Vol 11 (9) ◽

pp. 1701

Author(s):

Hanán Issa-Issa ◽

Francisca Hernández ◽

Leontina Lipan ◽

David López-Lluch ◽

Ángel A. Carbonell-Barrachina

Keyword(s):

Antioxidant Activity ◽

Condensed Tannins ◽

Consumer Acceptance ◽

Sensory Profile ◽

The European Union ◽

Antioxidant Power ◽

Volatile Acidity ◽

Total Antioxidant ◽

Sustainable Irrigation ◽

Sensory Profiles

Sustainable irrigation strategies in Southeast Spain (one of the most arid regions in Europe) are essential to fight against desertification and climate change mitigation. In this way, Fondillón production is based on rain-based vineyards, over-ripe Monastrell grapes, and non-alcohol fortification. Thus, Fondillón is a naturally sweet red wine, protected within the Alicante Denomination of Origin, recognized by the European Union in its E-bachus database. The study aim was to evaluate the effect of the aging (solera factor) on Fondillón: (i) basic enological parameters (e.g., total, and volatile acidity), (ii) chromatic characteristics, (iii) antioxidant activity (ABTS•+, FRAP and DPPH•), (iv) total contents of condensed tannins and anthocyanins, (v) volatile composition, (vi) sensory profile, and (vii) overall liking. Experimental data proved that the wine (1960 solera) with the highest total contents of condensed tannins and anthocyanins and total antioxidant activity was the most liked by Spanish consumers. Experimental results clearly established a positive relationship among Fondillón chemical composition, its antioxidant activity, and overall consumer liking. Exceptional harvest with grapes having extremely high antioxidant power (e.g., 1960 solera) will result, even more than 50 years later, in high quality wines with high consumer acceptance and a high monetary worth.

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Volatile Composition, Sensory Profile and Consumer Acceptability of HydroSOStainable Table Olives

Foods ◽

10.3390/foods8100470 ◽

2019 ◽

Vol 8 (10) ◽

pp. 470 ◽

Cited By ~ 4

Author(s):

Lucía Sánchez-Rodríguez ◽

Marina Cano-Lamadrid ◽

Ángel A. Carbonell-Barrachina ◽

Esther Sendra ◽

Francisca Hernández

Keyword(s):

Deficit Irrigation ◽

Consumer Acceptance ◽

Sensory Profile ◽

Consumer Acceptability ◽

Table Olives ◽

Volatile Composition ◽

Regulated Deficit Irrigation ◽

Olive Flavor ◽

Green Olive ◽

Olive Trees

HydroSOStainable table olives (cultivar Manzanilla) are produced from olive trees grown under regulated deficit irrigation (RDI) strategies. Olives produced by RDI are known to have a higher content of some bioactive compounds (e.g. polyphenols), but no information about consumer acceptance (or liking) have been reported so far. In this study, the volatile composition, the sensory profile and the consumer opinion and willingness to pay (at three locations) for HydroSOStainable table olives produced from three RDI treatments and a control were studied. Volatile composition was affected by RDI, by increasing alcohols, ketones and phenolic compounds in some treatments, while others led to a decrease in esters and the content of organic acids. Descriptive sensory analysis (10 panelists) showed an increase of green-olive flavor with a decrease of bitterness in the HydroSOStainable samples. Consumers (study done with 100 consumers in 2-rural and 1-urban locations; ntotal = 300), after being informed about the HydroSOStainable concept, preferred HydroSOStainable table olives to the conventional samples and were willing to pay a higher price for them (52% 1.35–1.75 € and 32% 1.75–2.50 € as compared to the regular price of 1.25 € for a 200 g bag). Finally, green-olive flavor, hardness, crunchiness, bitterness, sweetness and saltiness were defined as the attributes driving consumer acceptance of HydroSOStainable table olives.

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Ellagitannin content, volatile composition and sensory profile of wines from different countries matured in oak barrels subjected to different toasting methods

Food Chemistry ◽

10.1016/j.foodchem.2016.04.139 ◽

2016 ◽

Vol 210 ◽

pp. 500-511 ◽

Cited By ~ 20

Author(s):

M.R. González-Centeno ◽

K. Chira ◽

P.-L. Teissedre

Keyword(s):

Sensory Profile ◽

Volatile Composition ◽

Oak Barrels

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Selection of New Late-Season Mandarin Cultivars Based on Sensory Changes and Consumer Acceptance after Fruit Cold Storage

Agronomy ◽

10.3390/agronomy11010116 ◽

2021 ◽

Vol 11 (1) ◽

pp. 116

Author(s):

Paula Tarancón ◽

Adrián Giménez-Sanchis ◽

Pablo Aleza ◽

Cristina Besada

Keyword(s):

Cold Storage ◽

Multidisciplinary Approach ◽

Consumer Preferences ◽

Consumer Acceptance ◽

Sensory Profile ◽

Skin Damage ◽

Late Season ◽

Commercial Cultivars ◽

Sensory Changes ◽

New Cultivars

Late-season mandarins are normally cold-stored to prolong the commercial season. Thus, it is necessary to investigate poststorage consumer acceptance to predict the potential success of new late-season mandarin varieties on the market. The aim of the present work was to evaluate consumer response to three new late-season cultivars preselected in the IVIA breeding programme (Omet, Matiz and Tri-703) after different cold storage periods. The three new cultivars were compared to commercial cultivars Orri, Nadorcott and Ortanique, all of which are widely available in stores. A multidisciplinary approach was used to determine the main changes during storage at 1 °C for up to one month: (1) analysis of physico-chemical parameters; (2) description of the sensory profile by semitrained assessors by the Free Choice Profile technique; (3) evaluation of consumer acceptability and purchase intention. Our results showed that the sensory changes that fruit underwent during storage depended on the variety; these changes allowed us to understand why consumer preferences varied during storage. Of the three new cultivars, two (Omet and Tri-703) showed the greatest potential for success. However, while Tri-703 can be stored for one month, Omet should not be stored longer than 15 days due to its susceptibility to manifest skin damage during storage. Of the commercial cultivars, internal Orri quality was keenly appreciated by consumers, while Ortanique was considered the most attractive variety. The multidisciplinary approach followed in this study proved to be a potent tool for selecting varieties that should be implemented in selection processes of breeding programmes.

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Screening of Twelve Pea (Pisum sativum L.) Cultivars and Their Isolates Focusing on the Protein Characterization, Functionality, and Sensory Profiles

Foods ◽

10.3390/foods10040758 ◽

2021 ◽

Vol 10 (4) ◽

pp. 758

Author(s):

Verónica García Arteaga ◽

Sonja Kraus ◽

Michael Schott ◽

Isabel Muranyi ◽

Ute Schweiggert-Weisz ◽

...

Keyword(s):

Pisum Sativum ◽

Functional Properties ◽

Protein Extraction ◽

Raw Materials ◽

Principal Component ◽

Protein Characterization ◽

Sensory Profile ◽

Food Ingredients ◽

Pisum Sativum L ◽

Sensory Profiles

Pea protein concentrates and isolates are important raw materials for the production of plant-based food products. To select suitable peas (Pisum sativum L.) for protein extraction for further use as food ingredients, twelve different cultivars were subjected to isoelectric precipitation and spray drying. Both the dehulled pea flours and protein isolates were characterized regarding their chemical composition and the isolates were analyzed for their functional properties, sensory profiles, and molecular weight distributions. Orchestra, Florida, Dolores, and RLPY cultivars showed the highest protein yields. The electrophoretic profiles were similar, indicating the presence of all main pea allergens in all isolates. The colors of the isolates were significantly different regarding lightness (L*) and red-green (a*) components. The largest particle size was shown by the isolate from Florida cultivar, whereas the lowest was from the RLPY isolate. At pH 7, protein solubility ranged from 40% to 62% and the emulsifying capacity ranged from 600 to 835 mL g−1. The principal component analysis revealed similarities among certain pea cultivars regarding their physicochemical and functional properties. The sensory profile of the individual isolates was rather similar, with an exception of the pea-like and bitter attributes, which were significantly different among the isolates.

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Evolution of Food Safety Features and Volatile Profile in White Sturgeon Caviar Treated with Different Formulations of Salt and Preservatives during a Long-Term Storage Time

Foods ◽

10.3390/foods10040850 ◽

2021 ◽

Vol 10 (4) ◽

pp. 850

Author(s):

Annalaura Lopez ◽

Federica Bellagamba ◽

Erica Tirloni ◽

Mauro Vasconi ◽

Simone Stella ◽

...

Keyword(s):

Food Safety ◽

Organic Acids ◽

Solid Phase ◽

Current Trend ◽

Storage Period ◽

Storage Conditions ◽

Sensory Profile ◽

Volatile Profile ◽

Safety Parameters ◽

Statistic Model

Caviar is a semi-preserved fish preparation in which cold storage (around 0 °C) and packaging under anaerobic conditions are fundamental to guarantee adequate safety parameters. Consumers seem to prefer caviar prepared with food salt only, but according to the needs of the different distribution channels, some preservatives are used in order to prolong its shelf life and to allow less restrictive storage conditions. Traditionally, the most common preservative was sodium tetraborate (borax), a salt that contributes to the sensory profile of caviar. However, due to its toxicity, borax has been banned in many countries, and the current trend is to reduce or eliminate its use. In this study, we evaluated the evolution of food safety parameters (pH, water activity, microbiological parameters) and the volatile profile during 14 months of storage in caviar samples treated with three different preservatives: I. exclusively NaCl, II. a mixture of borax and NaCl, and III. a mixture of organic acids and salts. Microbial presence was studied by means of plate counts; volatile organic compounds were identified on the sample headspace by means of solid phase microextraction with gas-chromatography and mass spectrometry. Results showed relevant differences among the three treatments investigated, with salt samples characterized by the highest viable counts and the greatest presence of volatile products driven by oxidative and spoilage processes, mainly occurring toward lipid and amino acids. On the contrary, the mixture of organic acids and salts showed the best response during the entire storage period. Finally, the employment of a multiparametric statistic model allowed the identification of different clusters based on the time of ripening and the preservative treatments used.

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Determination of Total Carbohydrates in Wine and Wine-Like Beverages by HPLC with a Refractive Index Detector: First Action 2013.12

Journal of AOAC International ◽

10.5740/jaoacint.13-320 ◽

2014 ◽

Vol 97 (2) ◽

pp. 498-505 ◽

Cited By ~ 2

Author(s):

Steve Kupina ◽

Mark Roman ◽

D Anderson ◽

S Bhandari ◽

M S Cardozo ◽

...

Keyword(s):

Refractive Index ◽

Reference Material ◽

Organic Acids ◽

Red Wine ◽

Collaborative Study ◽

Ion Exchange Resin ◽

White Wine ◽

Negative Control ◽

Total Carbohydrates

Abstract An international collaborative study was conducted of an HPLC-refractive index (RI) detector method for the determination of the combined amounts of sugars, glycerol, organic acids, and phenolic compounds in wines and wine-like beverages. Nine collaboratinglaboratories representing major winery, contract laboratories, and government laboratories tested eight different materials as blind duplicates using the proposed method. Sample materials included red and white wines, port, wine cooler, and nonalcoholic wine. One material was a negative control, and one material was a reference material. Samples were either treated with an ion-exchange resin to remove interferingorganic acids prior to analysis or left untreated toinclude organic acids and phenolics. Red wine samples were treated with polyvinylpolypyrrolidone to remove potential interferences from phenolics prior to analysis. The HPLC analyses were performed on a Bio-Rad Fast Acid Analysis Column using RI detection. Reproducibility (RSDR) for untreated samples(sugars + phenolics + organic acids) ranged from 6.6% for Titrivin AA4 reference material to 11.0% for dry red wine. RSDR for treated samples (sugars only) ranged from 6.8% for white zinfandel to 18.9% for dry white wine. RSDR for treatedsamples (sugars only) + glycerol ranged from 6.4% for white zinfandel to 19.8% for dry red wine. Based on these results, the method was adopted as Official First Action status for determination of total carbohydrates in wine and wine-like beverages.

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