A new Australian Shiraz wine product containing Ganoderma …€¦ · wine products’ sensory...
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Ganoderma lucidum (GL), a traditional Asian medicinal mushroom, has been widely produced in various forms of products 1 due to the reported positive health effects of its bioactive compounds 2 . However, there are few studies reporting the application of GL in fermented beverages as well as sensory characteristics or consumer preference of GL wine products. This study aimed to • Investigate novel Shiraz red wines for the Australian and Asian markets, made with GL extract at different stages of fermentation. • Determine GL wine products’ sensory profiles in relation to basic chemical and volatile compound composition. • Examine consumer acceptance of GL wines. Background and Aims Materials and Methods Impact of GL on sensory profile of wines from RATA analysis Wines with 0 or 1 g/L additions were described as having more red fruit, floral and confectionery aromas and flavours, smooth mouthfeel, and sweet taste. Wines with 2 g/L additions were more herbaceous, with green capsicum, peppery, spicy and jammy notes, whereas wines made with pre- or post-fermentation addition of 4 g/L GL were dominated by savoury, woody, toast, tobacco and mushroom aromas and flavours, higher astringency and roughness, and bitter taste. • An online survey was conducted to enhance our understanding of Australian, Chinese and Vietnamese consumers’ perceptions toward Australian wines enriched with GL. • Wines were made from Shiraz grape juice with GL added before and after fermentation to determine the impact of GL on chemistry and sensory profiles of novel wines. • Consumers’ preference was evaluated to determine the chemical and sensory drivers of consumers’ liking. Fermentation design Sensory and consumers’ preference analysis Anh N.H. Nguyen 1 , Dimitra L. Capone 1,2 , Trent E. Johnson 1 , David W. Jeffery 1,2 , Lukas Danner 1 , Susan E.P. Bastian 1,2 . 1 School of Agriculture, Food and Wine, The University of Adelaide, Australia 2 Australian Research Council Training Centre for Innovative Wine Production, The University of Adelaide, Australia [email protected] References: 1 Moon, B & Lo, YM 2014, 'Conventional and novel applications of edible mushrooms in today's food industry', Journal of Food Processing and Preservation, vol. 38, no. 5, pp. 2146-2153. 2 Bishop, KS, Kao, CH, Xu, Y, Glucina, MP, Paterson, RR & Ferguson, LR 2015, 'From 2000 years of Ganoderma lucidum to recent developments in nutraceuticals', Phytochemistry, vol. 114, Jun, pp. 56-65. A new Australian Shiraz wine product containing Ganoderma lucidum extract: Chemical composition, sensory profiles and wine consumer acceptance. Acknowledgements: This work was supported by project funding from the School of Agriculture, Food and Wine, a joint The University of Adelaide-VIED PhD scholarship granted to student Anh.N.H.Nguyen in 2015. The authors wish to thank the sensory panellists, consumers and the university colleagues for making our sensory sessions successful. Online survey investigated consumers’ acceptance Study findings revealed that all participants across three groups (Australian, Chinese and Vietnamese) accepted the notion that GL wine products would be worth tasting. In addition, Vietnamese consumers were more interested in trying novel wines with GL compared other groups. Survey Sensory profiles of new wines Consumers’ preference Sample size 412 67 124 Locations Online Sensory lab (individual booths) Central location Methods Surveymonkey ® Rate-All-That-Apply (RATA) Questionnaire, 9- point hedonic scale Wine samples - 18 6 Significant sensory attributes and chemical compounds driving hedonic clusters of GL wine products - The majority of the predicted significant drivers including sensory attributes, chemical components and volatile compounds did not predominantly influence the overall liking across three hedonic clusters. Positive liking drivers of Cluster 1 were red appearance and pepper aromas, whereas only tobacco aroma drove Cluster 2’ s liking. Correlation between chemical and sensory data of GL extract in wines Conclusions Figure 2. PLS regression coefficients of 6 wines scored by the overall consumer cohort, volatiles and the 3 distinguished clusters including Cluster 1 (n = 41); Cluster 2 (n = 37) and Cluster 3 (n =46) (Y variables). Sensory attributes described by the RATA panel, chemical composition and 8 volatiles significantly differentiating wines were X variables (some not shown in the graph). Prefix A- = Aroma attribute; T- = taste; F- = flavour attribute; M- = mouth-feel, Ap- = appearance, FL- = aftertaste (fruit and non-fruit) intensities of different wine treatments. Drivers are considered the most significant when the regression coefficients with absolute values are higher than 0.2 and drivers with regression coefficients less than 0.1 were considered as not important. The majority of drivers of Cluster 3 liking were negative but none of them was important as their regression coefficients were less than 0.1. Results Figure 1. PLS regression and score plot of significant volatile aroma compounds (p < 0.05), sensory attributes (p < 0.05) and chemical analyses for 18 wines made with and without GL extracts added pre- or not and post-fermentation. X-variables: chemical components, Y-variables; sensory descriptors. The inner and outer ellipses represent R 2 = 50% and 100%, respectively. PRE-: GL added prior to fermentation POST-: GL added post- fermentation Control The Vietnamese consumer group was more interested in new GL wine products compared to Australian and Chinese groups. New GL wine product sensory profiles were generated by different GL addition rates at different stages of wine production. Chemical and sensory characteristics clearly discriminated wines and specific volatiles correlated with relevant sensory attributes. Cluster 1 Cluster 2 30 L with GL addition 1 g/L Pre-fermentation Shiraz (500 L) Post-fermentation x 3 30 L with GL addition 2 g/L 30 L with GL addition 4 g/L 30 L with GL addition 1 g/L 30 L with GL addition 4 g/L x 3 x 3 x 3 x 3
Transcript of A new Australian Shiraz wine product containing Ganoderma …€¦ · wine products’ sensory...
RESEARCH POSTER PRESENTATION DESIGN © 2012
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Ganoderma lucidum (GL), a traditional Asian medicinal mushroom, has beenwidely produced in various forms of products1 due to the reported positivehealth effects of its bioactive compounds2. However, there are few studiesreporting the application of GL in fermented beverages as well as sensorycharacteristics or consumer preference of GL wine products.This study aimed to• Investigate novel Shiraz red wines for the Australian and Asian markets,
made with GL extract at different stages of fermentation.• Determine GL wine products’ sensory profiles in relation to basic chemical
and volatile compound composition.• Examine consumer acceptance of GL wines.
Background and Aims
Materials and Methods
Impact of GL on sensory profile of wines from RATA analysisWines with 0 or 1 g/L additions were described as having more red fruit,floral and confectionery aromas and flavours, smooth mouthfeel, and sweettaste. Wines with 2 g/L additions were more herbaceous, with greencapsicum, peppery, spicy and jammy notes, whereas wines made with pre-or post-fermentation addition of 4 g/L GL were dominated by savoury,woody, toast, tobacco and mushroom aromas and flavours, higherastringency and roughness, and bitter taste.
• An online survey was conducted to enhance our understanding ofAustralian, Chinese and Vietnamese consumers’ perceptions towardAustralian wines enriched with GL.
• Wines were made from Shiraz grape juice with GL added before and afterfermentation to determine the impact of GL on chemistry and sensoryprofiles of novel wines.
• Consumers’ preference was evaluated to determine the chemical andsensory drivers of consumers’ liking.
Fermentation design
Sensory and consumers’ preference analysis
Anh N.H. Nguyen1, Dimitra L. Capone1,2, Trent E. Johnson1, David W. Jeffery1,2, Lukas Danner1, Susan E.P. Bastian1,2.1School of Agriculture, Food and Wine, The University of Adelaide, Australia
2Australian Research Council Training Centre for Innovative Wine Production, The University of Adelaide, [email protected]
References:1 Moon, B & Lo, YM 2014, 'Conventional and novel applications of edible mushrooms in today's food industry', Journal of Food Processing and Preservation, vol. 38, no. 5, pp. 2146-2153. 2 Bishop, KS, Kao, CH, Xu, Y, Glucina, MP, Paterson, RR & Ferguson, LR 2015, 'From 2000 years of Ganoderma lucidum to recent developments in nutraceuticals', Phytochemistry, vol. 114, Jun, pp. 56-65.
A new Australian Shiraz wine product containing Ganoderma lucidum extract: Chemical composition, sensory profiles and wine consumer acceptance.
Acknowledgements: This work was supported by project funding from the School of Agriculture, Food and Wine, a joint The University of Adelaide-VIED PhD scholarship granted to student Anh.N.H.Nguyen in 2015. The authors wish to thank the sensory panellists, consumers and the university colleagues for making our sensory sessions successful.
Online survey investigated consumers’ acceptanceStudy findings revealed that all participants across three groups (Australian,Chinese and Vietnamese) accepted the notion that GL wine products wouldbe worth tasting. In addition, Vietnamese consumers were more interested intrying novel wines with GL compared other groups.
Survey Sensory profiles of new wines
Consumers’ preference
Sample size 412 67 124
Locations Online Sensory lab (individual booths) Central location
Methods Surveymonkey® Rate-All-That-Apply (RATA)
Questionnaire, 9-point hedonic scale
Wine samples - 18 6
Significant sensory attributes and chemical compounds drivinghedonic clusters of GL wine products - The majority of the predictedsignificant drivers including sensory attributes, chemical components andvolatile compounds did not predominantly influence the overall likingacross three hedonic clusters. Positive liking drivers of Cluster 1 were redappearance and pepper aromas, whereas only tobacco aroma droveCluster 2’ s liking.
Correlation between chemical and sensory data of GL extract in wines
Conclusions
Figure 2. PLS regression coefficients of 6 wines scored by the overall consumer cohort, volatiles andthe 3 distinguished clusters including Cluster 1 (n = 41); Cluster 2 (n = 37) and Cluster 3 (n =46) (Yvariables). Sensory attributes described by the RATA panel, chemical composition and 8 volatilessignificantly differentiating wines were X variables (some not shown in the graph). Prefix A- = Aromaattribute; T- = taste; F- = flavour attribute; M- = mouth-feel, Ap- = appearance, FL- = aftertaste (fruitand non-fruit) intensities of different wine treatments. Drivers are considered the most significant whenthe regression coefficients with absolute values are higher than 0.2 and drivers with regressioncoefficients less than 0.1 were considered as not important. The majority of drivers of Cluster 3 likingwere negative but none of them was important as their regression coefficients were less than 0.1.
Results
Figure 1. PLS regression and score plot of significant volatile aroma compounds (p < 0.05), sensoryattributes (p < 0.05) and chemical analyses for 18 wines made with and without GL extracts addedpre- or not and post-fermentation. X-variables: chemical components, Y-variables; sensory descriptors.The inner and outer ellipses represent R2 = 50% and 100%, respectively.
PRE-: GL added prior to
fermentation
POST-: GL added post-
fermentationControl
The Vietnamese consumer group was more interested in new GL wineproducts compared to Australian and Chinese groups.
New GL wine product sensory profiles were generated by different GLaddition rates at different stages of wine production.
Chemical and sensory characteristics clearly discriminated wines andspecific volatiles correlated with relevant sensory attributes.
Cluster 1 Cluster 2
30 L
with GL addition
1 g/L
Pre-fermentation
Shiraz (500 L)
Post-fermentation
x 3
30 L
with GL addition
2 g/L
30 L
with GL addition
4 g/L
30 L
with GL addition
1 g/L
30 L
with GL addition
4 g/Lx 3 x 3 x 3 x 3
