WSU Cougar Head Logo Washington State University
WSU Insider
News and Information for Faculty, Staff, and the WSU Community

Science finds wines’ fruity flavors really do fade first

By Rachel Webber, College of Agricultural, Human & Natural Resource Sciences

white-wine-100PULLMAN, Wash. – Testing conventional wisdom with science, recently published research from Washington State University reveals how different flavors “finish,” or linger, on the palate following a sip of wine.

“A longer finish is associated with a higher quality wine, but what the finish is, of course, makes a huge difference,” said sensory scientist Carolyn Ross.

The study is one of the first to look at how different flavor components finish when standing alone or interacting with other compounds in white wines.

The idea for the work began with a question from one of Ross’ students in a wine and food sensory science class.

“We were talking about flavor finish and which compounds finish later or earlier,” Ross explained. “I said, well, anecdotally, fruity flavors finish earlier while others, like steak or oak, finish later.”

In a recent article in the journal Food Quality and Preference (http://www.sciencedirect.com/science/article/pii/S0950329314000330), Ross explains how her team trained panelists to identify and measure fruity, floral, mushroom and oaky (or coconut) compounds in wines. They found that, indeed, fruity flavor perception disappears from the palate earlier than oaky, floral and earth flavors perception.

The researchers chose the fruity, floral, mushroom and oaky compounds to reflect the diversity of the wine aroma wheel.

“There can be hundreds of different flavor compounds in wine,” said former graduate student and co-author Emily Goodstein, referring to the intricate relationship between taste, aroma and flavor. “We wanted to ask: What finishes longer? Are these assumptions really supported? Can we back it up with some sensory data?”
Contacts:
Carolyn Ross, associate professor, WSU School of Food Science, 509-335-2438, cfross@wsu.edu

Emily Goodstein, WSU School of Food Science alumna, esgdst@gmail.com

Rachel Webber, WSU College of Agricultural, Human and Natural Resource Sciences, 509-335-0837, rcwebber@wsu.edu

Next Story

Recent News

Leadership changes in the Voiland College of Engineering and Architecture

Xianming Shi is the new chair of civil and environmental engineering, while Haluk Beyenal will serve as associate dean of research and graduate studies. Dave Field is the new director for the Institute of Materials Research.

Scientists urge preparation for catastrophic climate change

Although unlikely, climate change catastrophes, including human extinction, should be more heavily considered by scientists, according to a new commentary article coauthored by WSU archaeologist Tim Kohler.

Find More News

Subscribe for more updates