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Research Analyzes Rejection of Labrusca-Type Aromas in Wine

Research Analyzes Rejection of Labrusca-Type Aromas in Wine

Researchers from The Pennsylvania State University compared preference for unoaked Chardonnay against the same Chardonnay spiked with Methyl anthranilate in rising concentrations

Methyl anthranilate (MA) and 2-aminoacetophenone (2AAP) are commonly associated with the flavor of wines made from V. labruscana grapes. North America is a home to wines made from native grapes such as Concord, Niagara, and Catawba. These grapes belong to the class V. labruscana grapes that contain Methyl anthranilate (MA) and 2-aminoacetophenone (2AAP), which are commonly related to the flavor of these wines. However, wine experts and consumers are thought to generally consider these flavors to be objectionable, at least in wines vinified from V. vinifera grapes. Now, according to researchers from The Pennsylvania State University, the choice or distaste of wine made from native grapes may be contributed to early exposure to the sweet and ultra-grapey taste of fruits along with their aroma.

The team conducted sensory tests with 47 wine drinkers in Pennsylvania (PA) and 48 in California (CA), which also included 37 wine experts. In a previous research, the team found that augmented acquaintance with a food product can lead to enhanced preference among consumers. In the current research, the team focused on determining the preference for the odorant. The team evaluated the likings of the study group by conducting some taste trials. The group was given a choice of a moderately neutral Chardonnay and the one with six rising concentrations of MA. The concentrations used were as par with those found in wines made from both native (labruscana) grapes and vinifera grapes.

The team found that wine experts in CA had a profound aversion to wines with medium to high concentrations of MA that were nearly similar to the intensity of the compound in Concord or Niagara wines. However, general consumers in the state were found to be more lenient to MA. General consumers in PA were unfazed by the addition of MA according to their preferences. The team enquired CA and PA consumers about preference for wine and its preferred concentration levels in order to determine whether the preference for ultra-grapey aromas was learned. Moreover, the participants were asked about their preference to Concord grapes-based food products to determine their awareness and exposure to MA. The team found that consumers in CA very hardly exposed to grape-flavored foods and consumers in PA were well acquainted with grape flavors. The research was published in the journal Food Quality and Preference on January 23, 2019.

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