Understanding If Differences in Salivary Flow Rate and Total Protein Content Triggered by Biological Factors (Sex and Age) Affect Aroma Perception and the Hedonic and Emotional Response of Wine Consumers

Abstract

The relationship between oral physiology (e.g., salivary protein content) and aroma perception over wine consumption was investigated in previous work. However, the relationship between oral physiology and the consumer’s response to wine is unknown. Additionally, age–gender differences might affect oral physiology and, therefore, inter-individual differences in the consumer’s enjoyment of wine. The aim of this work was to study the effect of biological individual factors such as sex and age on salivary flow rate and total protein content, on wine retronasal aroma perception and on the hedonic and self-reported emotional consumer response to wine. Additionally, the relationship between saliva composition, aroma perception and liking was also assessed. Results showed that age and sex influenced saliva composition and aroma perception in wine consumers in the case of red but not white wines. Younger females reported higher aroma intensity of the black pepper descriptor compared to older females. Correlation analysis confirmed the relationship between salivary flow rate and aroma perception and between the salivary protein content and wine acceptability. The interactions between wine polyphenols–saliva–aroma that occurred in the mouth during the oral processing of wine might partially explain these results, although further research will be required to confirm this hypothesis.

Keywords

• wine
• oral physiology
• saliva
• aroma perception
• consumer’s response
• self-reported emotions