Flavour Science

Application of taste dilution analysis on an Amarone red wine enabled the molecularization of the key compounds exhibiting the characteristic astringent and bitter taste of red wine. A total of 82 taste active compounds were quantified and ranked on their sensory impact based on dose-over-threshold (DoT) factors. Further taste reconstitution and omission experiments led to a total number of 37 key taste active compounds, which closely mimicked the taste of Amarone red wine. By analyzing these compounds in a Dornfelder and Bordeaux red wine and preparing taste recombinates, it could be demonstrated that the characteristic taste of diverse red wines is imparted by the same compounds, just differing in their respective concentrations.