Contribution of Lipids to Taste and Mouthfeel Perception in a Model Wine Solution,ACS Food Science & Technology

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Contribution of Lipids to Taste and Mouthfeel Perception in a Model Wine Solution
ACS Food Science & Technology ( IF 2.6 ) Pub Date : 2021-09-10 , DOI: 10.1021/acsfoodscitech.1c00159
Quynh Phan ₁ , Samuel Hoffman ₁ , Elizabeth Tomasino ₁

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Lipids are known to have significant effects on the sensory perception of food, potentially impacting the sensory perception of wine. We aimed to examine the roles of lipids in wine taste and mouthfeel perception as these aspects are important to consumer acceptance, consumer preference, and wine quality. Different classes of food grade lipids, triglycerides, mono- and diglycerides, and phospholipids, were added at concentrations of 0.1% (w/v) to a model wine solution that consisted of deionized water, 12% ethanol, and 4 g/L tartaric acid (pH 3.5). A triangle test showed a significant difference in taste and mouthfeel perception between the model wine and the model wine with added phospholipids. As determined by descriptive analysis, there was a significant difference in viscosity when testing the model wine and the model wine with added phospholipids (p = 0.01). The results of this study provide important information for further research into contributions of specific wine lipids that alter the taste and mouthfeel attributes of wine.

中文翻译：

在模型葡萄酒解决方案中脂质对味道和口感感知的贡献

众所周知，脂质对食物的感官知觉有显着影响，可能会影响葡萄酒的感官知觉。我们旨在研究脂质在葡萄酒口味和口感感知中的作用，因为这些方面对消费者接受度、消费者偏好和葡萄酒质量很重要。将不同类别的食品级脂质、甘油三酯、甘油单酯和甘油二酯以及磷脂以 0.1% (w/v) 的浓度添加到由去离子水、12% 乙醇和 4 g/L 酒石酸组成的模型葡萄酒溶液中酸（pH 3.5）。三角试验显示模型酒与添加磷脂的模型酒在口味和口感感知上存在显着差异。根据描述性分析确定，p = 0.01）。这项研究的结果为进一步研究特定葡萄酒脂质的贡献提供了重要信息，这些脂质会改变葡萄酒的味道和口感特性。

更新日期：2021-10-15

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