WIC Seminar 2022: Sensory and chemical approaches to understand mouthfeel and taste of red wines

Our research team has a scientific aim in the development of conceptual, instrumental and methodological tools for modelling quality perception and sensory properties of wine from its content in sensory-active molecules. Notably, modelling taste and mouthfeel perception from its content in sensoactive molecules is a great challenge. First, because most chemical approaches are instrumentally targeted, that is, only compounds with known sensory activity are measured, being most works only focused on measuring phenolic composition. Secondly, the sensory approaches classically employed (i.e., trained panels with specific references) are not able to capture the mouthfeel dimensions varying among samples. In this context, we expose classical and new chemo-sensory approaches for understanding mouthfeel and taste in red wines.

Speaker: Dr. María-Pilar Sáenz-Navajas

Please register your interest by emailing WICEO@awri.com.au.