Characterization of sensory perceptions elicited by white wine spiked with different aroma, taste and mouth-feel active molecules

The present work was aimed at understanding the sensory responses induced by dry white wine modified with increasing concentrations of different active molecules. tasting panel composed 34 trained subjects characterized according to gender, smoking habits, 6-n-propylthiouracil (PROP) taster status, and sensitivity tartaric acid, tannic acid sucrose. Additional taste/mouthfeel responsiveness evaluated in a basal added addition fruity odorant mixture base enabled assessment orthonasal aroma taste intensities (sweetness, sourness, saltiness). diversity water or group individuals as high low sensitives. Likewise, showed two groups responding differently flavor. Both equal (p>0.05) congruent response in-mouth sweet flavor perception. Moreover, smell sensitive less sourness saltiness than sensitives for spiked wines across all concentrations. Differences PROP status other tastants solutions were not correlated perceptions wine. most sucrose higher aroma. In conclusion, taste, mouthfeel variability among evidencing advantage grouping tasters chemosensory sensitivities understand cross-modal interactions.