Understanding the relationship between tropical fruit aroma, acceptance, and emotional response in chardonnay wines

• Published in: Food research international 2023-12, Vol.174 (Pt 1), p.113496-113496, Article 113496
• Main Authors: Lucas, Chase, Iobbi, Angelica, de Matos, Amanda Dupas, Tomasino, Elizabeth
• Format: Article
• Language: English
• Subjects: Aroma; Canonical variate analysis; CATA; Emotions; fermentation; food research; Fruit; fruits; grapefruits; guavas; hedonic scales; lemons; litchis; mangoes; melons; Multiple factor analysis; Odorants - analysis; odors; passion fruits; pineapples; pome fruits; questionnaires; Sensory analysis; Temperature; Wine - analysis; winemaking; wines
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2023.113496

[Display omitted] •Skin contact and fermentation temperature gradient can produce wines with different fruity aroma qualities.•Consumers had positive emotions associated with wines with fruity aromas and chardonnay wine.•Consumer liking was linked to warm and secure emotions.•Orange and pineapple aromas occur aromas when using a combination of skin contact and fermentation gradient.•Skin contact during chardonnay winemaking resulted in asparagus aromas and negative emotions. Tropical fruit aromas are prominent in many white wines. The purpose of this work was to determine if winemaking practices could impact the tropical fruit aromas in the Chardonnay wines and how those aroma differences influenced wine consumers acceptance and emotional responses. Four treatments were tested at varying fermentation temperature gradients and skin contact times: control fermentation at 13 °C with no skin contact (Control), fermentation at 13 °C with 18 h of skin contact (SC), fermentation temperature gradient by time (20 °C for 4 days then reduced to 13 °C) with no skin contact (FG), fermentation temperature gradient by time with 18 h of skin contact (SCFG). Acceptance, using a 7-point hedonic scale, showed there was not a significant difference between treatments. Emotional response, using a 5-point Rate-All-That-Apply (RATA) scale, showed significant differences for ‘calm’ and ‘disgusted’ emotions. Check-all-that-apply (CATA) for aroma descriptors showed that Control is described using aromas of passionfruit, lychee, and pome fruit; SC had aromas of grapefruit and floral; FG was described as having melon, lychee, and pineapple aromas; and SCFG was described with aromas of lemon/lime, mango, and guava. Positive emotions were associated with fruity aromas in the wines, although no difference in acceptance was found. Winemaking treatments impacted the aroma profile of chardonnay wine, with tropical aromas evoking positive emotions in consumers. The relationship between specific aromas and consumers emotion responses can be an important tool to understand the factors behind a wine’s success or lack thereof. Moreover, it can help with the creation of new wine products.