According to analysis conducted in various tastings, individual differences in saliva composition and flow will affect the aroma of pineapple, banana, strawberry or prunes in wine. This information can help make more personalized broths.
This Aroma of wine This is an important sensory feature of the product, and it is closely related to consumer preferences and choices, but do we all perceive the same aroma?
According to a study conducted by researchers, Madrid Polytechnic University and Complutense UniversityFood Science Institute (dial number(CSIC-UAM) and the Institute of Food and Nutrition Science and Technology (ICTAN-CSIC), although each broth may have specific aroma characteristics, each person’s perception of wine aroma may be different, depending on the flow and composition of each person’s saliva.
The results are published in the journal International Food ResearchResearch shows that oral physiology (saliva composition) affects the sensory perception of wine, and may represent an interesting strategy for personalized wine making for people with specific physiological characteristics.
The purpose of this research is to check whether there is a correlation between the intensity of perception. Post-nasal aroma Associated with the four fruit descriptors of wine (Pineapple, banana, strawberry and prunes) And the flow and composition of people’s saliva.
After different tastings, the data showed that participants showed important differences in saliva parameters and the perception of the strength of the four fruit attributes.
More aroma, more saliva flow
There is also a strong positive correlation between saliva flow and aroma perception, that is, individuals with higher saliva flow perceive higher aroma intensity. At the first moment after drinking, this correlation is high (immediate perception), while it is low in long-term perception (aromatic persistence).
The influence of individual composition and saliva flow on the aftertaste aroma during wine tasting. / MAPozo-Bayón etc. /International Food Research
In addition, bananas, strawberries and pineapples, which are more related to short-chain esters, are most affected by saliva flow.
As the co-authors pointed out Jaya, CarolinaA researcher from UPM said: “The results obtained can be used to produce more personalized wines for consumer groups with more personalized physiological characteristics (such as high-end consumers with less saliva flow).”
This study is R + D + i project Funded by researcher-led national research, development and innovation programs María Ángeles Pozo Bayón CIAL’s survey results have also been confirmed by other surveys. Individual differences such as gender, age and personality may also affect the enjoyment and emotional response of wine consumers.
The team is currently studying the joint analysis of the different aspects analyzed in the project (human physiology, biology, and psychology), and their common or separate roles in consumer perception and response.
Criado, C., Chaya, C., Fernandez-Ruiz, V., Alvarez MD, Herranz, B., Pozo-Bayón, MA “Effects of saliva composition and flow on the temporal differences in postnasal olfaction between individuals“, International Food Research, Volumes 126, 108677, 2019.https: //doi.org/10.1016/j.foodres.2019.108677
Mora M. , Dupas A. , Fernandez Ruiz V., Britz T. , Chaya C.”CComparison of methods for developing wine sentiment dictionary: traditional method and fast method”.Journal of Food Quality and Preference, Volume 83, 103920, 2020. https://doi.org/10.1016/j.foodqual.2020.103920