They say that when life gives you lemons you make lemonade. So what do you do when life gives you Chadonnay, Pinot Noir, and Shiraz grapes from multiple vineyards that were exposed to wildfire smoke? In this case, you do what everyone should do: make single-varietal wines from smoke-exposed grapes from each vineyard, then compare these wines with control samples to determine how smoke affects the sensory properties of wine. Jiang et al. (2022) did just that and discovered that even peppercorn-sized unripe grapes acquire a smoky note from this smoke exposure. The smokiness was most pronounced in Pinot Noir and Shiraz wines, but less intense in the Chardonnays. Since it was previously thought that only already-ripe grapes would pick up this smoky note, not tiny unripe ones. Which makes this research important, for example for scheduling controlled burns. Follow the link below to find out more about this and other peer-reviewed papers published in November 2022 by members of Compusense’s Academic Consortium.
Title: The Effect of Pre-Veraison Smoke Exposure of Grapes on Phenolic Compounds and Smoky Flavour in Wine
Authors: W. W. Jiang, E. Bilogrevic, M. Parker, I. L. Francis, P. Leske, Y. Hayasaka, S. Barter, M. Herderich
Link: https://www.hindawi.com/journals/ajgwr/2022/9820204/
Title: The role of packaging on the flavor of fluid milk
Authors: D.C. Cadwallader, P.D. Gerard, M.A. Drake
Link: https://www.sciencedirect.com/science/article/pii/S0022030222006427
Title: Pecan (Carya illinoinensis) oil consumer hedonic rating, sensory characteristic, satiating and energizing effect, and drivers of overall acceptance
Authors: Xiaofen Du, Adriana Muniz, Shanil Juma
Link: https://aocs.onlinelibrary.wiley.com/doi/abs/10.1002/aocs.12659
Title: Counterirritants and sensory profiling of pain-relieving patches
Authors: Vandana Garg, Ramesh Agarwal, Katherine Mendoza, Rakesh Lalchandani, Zee Alcasid, Dr Gopinathan Raju, Margaux Ducatillon, Priscilla Ahadzi
Link: http://ijpbms.com/index.php/ijpbms/article/view/166
Title: Improving the chemical and sensory characteristics of red and white wines with pectinase-producing non-Saccharomyces yeasts
Authors: Victoria D. Paup, Tara L. Barton, Charles G. Edwards, Iris Lange, B. Markus Lange, Jungmin Lee, Carolyn F. Ross
Link: https://ift.onlinelibrary.wiley.com/doi/abs/10.1111/1750-3841.16371
Title: Identifying sensory drivers of liking for plant-based milk coffees: Implications for product development and application
Authors: Yi-Lin Chung, Wan-Yuan Kuo, Bo-Kang Liou, Po-Chuan Chen, Yu-Chuan Tseng, Rui-Yu Huang, Mei-Chu Tsai
Link: https://ift.onlinelibrary.wiley.com/doi/abs/10.1111/1750-3841.16373
Title: Partitioning of caffeine and quinine in oil-in-water emulsions and effects on bitterness
Authors: Kelsey Tenney, John E. Hayes, Alyssa J. Bakke, Ryan J. Elias, John N. Coupland
Link: https://ift.onlinelibrary.wiley.com/doi/abs/10.1111/1750-3841.16378
Title: Does it burn? The effect of guar gum addition on ginger beer’s sensory properties
Authors: Sophie Knowles, Mackenzie Gorman, Matthew B. McSweeney
Link: https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.16204
Title: Taste but not smell sensitivities are linked to dietary macronutrient composition
Authors: Sashie Abeywickrema, Rachel Ginieis, Indrawati Oey, Tracy Perry, Russell S.J. Keast, Mei Peng
Link: https://www.sciencedirect.com/science/article/abs/pii/S0195666322004767
Title: Changes in volatile aroma profiles of soybean, rice, and wheat koji during fermentation using stir bar sorptive extraction followed by gas chromatography-mass spectrometry and descriptive sensory analysis
Authors: In-Seo Hwang, Mina K. Kim
Link: https://onlinelibrary.wiley.com/doi/abs/10.1111/joss.12802