The contribution of wine-derived monoterpene glycosides to retronasal odour during tasting.

Mango Parker, Cory A Black, Alice Barker, Wes Pearson, Yoji Hayasaka, I Leigh Francis

Food chemistry 2017 Oct 01

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This study investigated the sensory significance of monoterpene glycosides during tasting, by retronasal perception of odorant aglycones released in-mouth. Monoterpene glycosides were isolated from Gewürztraminer and Riesling juices and wines, chemically characterised and studied using sensory time-intensity methodology, together with a synthesised monoterpene glucoside. When assessed in model wine at five times wine-like concentration, Gewürztraminer glycosides and geranyl glucoside gave significant fruity flavour, although at wine-like concentrations, or in the presence of wine volatiles, the effect was not significant. Gewürztraminer glycosides, geranyl glucoside and guaiacyl glucoside were investigated using a sensory panel (n=39), revealing large inter-individual variability, with 77% of panellists responding to at least one glycoside. The study showed for the first time that grape-derived glycosides can contribute perceptible fruity flavour, providing a means of enhancing flavour in wines, and confirms the results of previous studies that the effect is highly variable across individuals. Copyright © 2017 Elsevier Ltd. All rights reserved.

Citation

Mango Parker, Cory A Black, Alice Barker, Wes Pearson, Yoji Hayasaka, I Leigh Francis. The contribution of wine-derived monoterpene glycosides to retronasal odour during tasting. Food chemistry. 2017 Oct 01;232:413-424