Resumen de Assessing desirable levels of sensory properties in Sauvignon Blanc wines – consumer preferences and contribution of key aroma compounds
Ellena S. King, P. Osidacz, Chris Curtin, Susan Bastian, Leigh Francis
Background and Aims: This study aimed to investigate the sensory properties and aroma compounds responsible for driving consumer preference of Sauvignon Blanc wines.
Methods and Results: Three thiols, including their respective enantiomers, a methoxypyrazine and a combination of esters were added singly and in combinations to a neutral white wine at realistic concentrations to mimic Sauvignon Blanc wines. A sensory descriptive analysis of 21 samples was conducted. While each thiol contributed to tropical and cat urine/sweaty attributes, 3‐mercaptohexyl acetate (3MHA) was of particular importance. The ‘green’ characteristics were primarily related to methoxypyrazine, but thiols were also found to contribute to a cooked green vegetal attribute. The aroma and flavour of the methoxypyrazine dominated the sensory properties of other components. The thiol S‐enantiomers gave higher cooked green vegetal or cat urine/sweaty than their R‐counterparts. Six combinations and the base wine were evaluated for liking by 150 consumers. One cluster of consumers (31%) preferred wines with higher tropical and confectionary aroma; a second cluster (43%) preferred wines with ‘green’ attributes; and the final cluster's liking was positively related to solvent and ‘green’ attributes, and negatively to tropical and cat urine/sweaty.
Conclusions: There were strong and varied interactive effects among the compounds studied. A sizeable proportion of consumers tested preferred the samples with ‘green’ attributes, with a minority preferring the ‘fruit’ aromas.
Significance of the Study: This study has shown clear definition of sensory attributes resulting from aroma compounds important to Sauvignon Blanc wines, their interactions and their effects on consumer preference.
