文章基本信息

标题：Exploring Olfactory–Oral Cross-Modal Interactions through Sensory and Chemical Characteristics of Italian Red Wines
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作者：Elisabetta Pittari ; Luigi Moio ; Panagiotis Arapitsas 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2020
卷号：9
期号：11
页码：1530-1550
DOI：10.3390/foods9111530
出版社：MDPI Publishing
摘要：This work aimed at investigating red wine olfactory–oral cross-modal interactions, and at testing their impact on the correlations between sensory and chemical variables. Seventy-four Italian red whole wines (WWs) from 10 varieties, and corresponding deodorized wines (DWs), were evaluated by sensory descriptive assessment. Total phenols, proanthocyanidins, ethanol, reducing sugars, pH, titratable and volatile acidity were determined. PCA results highlighted different sensory features of the 10 wine types. ANOVAs (p 0.7) in absence of olfactory–oral interactions. Unripe astringency did not correlate with polyphenols supporting the idea that this sub-quality is a multisensory feeling greatly impacted by odorants. Results support the significance of cross-modal interactions during red wine tasting, confirming previous findings and adding new insights on astringency sub-qualities and their predictive parameters.
关键词：multi-modal interactions; red wine; astringency sub-qualities; taste; Volatile Organic Compounds (VOCs); deodorization; sensory analysis; chemical parameters multi-modal interactions ; red wine ; astringency sub-qualities ; taste ; Volatile Organic Compounds (VOCs); deodorization ; sensory analysis ; chemical parameters