Perception of flavor finish in model white wine: A time-intensity study

• Model white wine containing one to four flavor compounds were evaluated using time-intensity (TI).
• Differences in finish time and intensity were found among flavor compounds.
• In simple model wines, fruity flavor finished earlier than coconut, mushroom and floral flavors.
• In more complex model wines, fewer differences were observed.
• Coconut and mushroom finish was more influenced by the presence other flavors.

This study performed a time intensity trained panel (n = 10) evaluation of flavor finish in model white wines. Four flavor compounds representing fruity, floral, coconut, and mushroom flavors were added to a model white wine in single-, two- and four-compounds combinations.Trained panelists executed time intensity analysis (TI) of these model white wines. TI analysis of single- and two-compound model wines showed that fruity flavor finished earlier than coconut, mushroom and floral flavors (p < 0.05). In the four-compound model wine, only fruity flavor finished earlier than floral flavor (p < 0.05). For the TI parameter of Imax (maximum intensity), similar trends were observed for the single and two-compounds model wines in that mushroom was perceived as significantly more intense than fruity flavor. This difference was not apparent in the four-compound model wine, likely due to the complexity of the model wine. Predicted interactions among the flavor compounds indicated that the perceived intensity of coconut flavor was highly influenced by the presence of other flavor compounds, while the lengths of finish of mushroom and coconut flavors were highly influenced by interactions among flavor compounds. Overall, this study provided an approach to studying wine finish and through results in a model wine, suggested that different flavor compounds are perceived differently in wine finish.