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Individual Differences in Thresholds and Consumer Preferences for Rotundone Added to Red Wine

Rotundone is an aromatic compound found in the skin of some grapes (e.g., Shiraz, Noiret) that contributes peppery notes to wines made with these varieties. There may be a specific anosmia for rotundone, as some individuals are unable to detect it even at high concentrations, despite otherwise norma...

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Autores principales: Gaby, Jessica M., Bakke, Alyssa J., Baker, Allison N., Hopfer, Helene, Hayes, John E.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7551619/
https://www.ncbi.nlm.nih.gov/pubmed/32825364
http://dx.doi.org/10.3390/nu12092522
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author Gaby, Jessica M.
Bakke, Alyssa J.
Baker, Allison N.
Hopfer, Helene
Hayes, John E.
author_facet Gaby, Jessica M.
Bakke, Alyssa J.
Baker, Allison N.
Hopfer, Helene
Hayes, John E.
author_sort Gaby, Jessica M.
collection PubMed
description Rotundone is an aromatic compound found in the skin of some grapes (e.g., Shiraz, Noiret) that contributes peppery notes to wines made with these varieties. There may be a specific anosmia for rotundone, as some individuals are unable to detect it even at high concentrations, despite otherwise normal olfaction. This may affect perception of and preference for rotundone-containing wines. Here, we report rotundone detection thresholds (orthonasal n = 56; retronasal n = 53) and rejection thresholds (n = 86) in red wine for a convenience sample of non-expert consumers in Pennsylvania. Focus groups were conducted to better understand consumer attitudes and preferences for rotundone. Ortho- and retronasal detection thresholds were nearly identical (140 v. 146 ng/L). Roughly 40% of our sample was anosmic to rotundone, extending evidence for a specific anosmia to a North American cohort. As ortho- and retronasal thresholds were extremely similar, future work on rotundone can rely on orthonasal assessment. In our participants, added rotundone was generally disliked, and in focus groups, the concept of a ‘peppery’ wine was not appealing. Winemakers need to carefully consider biological and attitudinal segmentation when making and marketing peppery wines. Further work is needed to identify the genetic basis for this anosmia.
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spelling pubmed-75516192020-10-14 Individual Differences in Thresholds and Consumer Preferences for Rotundone Added to Red Wine Gaby, Jessica M. Bakke, Alyssa J. Baker, Allison N. Hopfer, Helene Hayes, John E. Nutrients Article Rotundone is an aromatic compound found in the skin of some grapes (e.g., Shiraz, Noiret) that contributes peppery notes to wines made with these varieties. There may be a specific anosmia for rotundone, as some individuals are unable to detect it even at high concentrations, despite otherwise normal olfaction. This may affect perception of and preference for rotundone-containing wines. Here, we report rotundone detection thresholds (orthonasal n = 56; retronasal n = 53) and rejection thresholds (n = 86) in red wine for a convenience sample of non-expert consumers in Pennsylvania. Focus groups were conducted to better understand consumer attitudes and preferences for rotundone. Ortho- and retronasal detection thresholds were nearly identical (140 v. 146 ng/L). Roughly 40% of our sample was anosmic to rotundone, extending evidence for a specific anosmia to a North American cohort. As ortho- and retronasal thresholds were extremely similar, future work on rotundone can rely on orthonasal assessment. In our participants, added rotundone was generally disliked, and in focus groups, the concept of a ‘peppery’ wine was not appealing. Winemakers need to carefully consider biological and attitudinal segmentation when making and marketing peppery wines. Further work is needed to identify the genetic basis for this anosmia. MDPI 2020-08-20 /pmc/articles/PMC7551619/ /pubmed/32825364 http://dx.doi.org/10.3390/nu12092522 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Gaby, Jessica M.
Bakke, Alyssa J.
Baker, Allison N.
Hopfer, Helene
Hayes, John E.
Individual Differences in Thresholds and Consumer Preferences for Rotundone Added to Red Wine
title Individual Differences in Thresholds and Consumer Preferences for Rotundone Added to Red Wine
title_full Individual Differences in Thresholds and Consumer Preferences for Rotundone Added to Red Wine
title_fullStr Individual Differences in Thresholds and Consumer Preferences for Rotundone Added to Red Wine
title_full_unstemmed Individual Differences in Thresholds and Consumer Preferences for Rotundone Added to Red Wine
title_short Individual Differences in Thresholds and Consumer Preferences for Rotundone Added to Red Wine
title_sort individual differences in thresholds and consumer preferences for rotundone added to red wine
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7551619/
https://www.ncbi.nlm.nih.gov/pubmed/32825364
http://dx.doi.org/10.3390/nu12092522
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