Decoding the Taste Profile of Chardonnay Marc Through Sensory-Directed Fractionation

Area of Science:

• Food Chemistry
• Sensory Science
• Upcycled Food Ingredients

Background:

• Chardonnay marc, a winemaking byproduct, is rich in bioactive compounds.
• Its aroma profile is well-studied, but taste chemistry remains largely unexplored.
• Upcycled food ingredients offer sustainable and potentially healthy alternatives.

Purpose of the Study:

• To identify and quantify taste-active compounds in Chardonnay marc.
• To elucidate the chemical basis of Chardonnay marc's taste profile (sweetness, sourness, astringency).
• To establish a foundation for optimizing Chardonnay marc as a food ingredient.

Main Methods:

• Sensory-directed fractionation using various extraction techniques.
• Identification of taste-active compounds via high-performance liquid chromatography and sensory analysis.
• Dose over threshold (DOT) calculations to determine compound contribution to taste.

Main Results:

• 39 taste-active compounds were identified in Chardonnay marc.
• Fructose and glucose were primary contributors to sweetness.
• Tartaric, glucuronic, gluconic, and malic acids contributed to sourness.
• Four flavonol glycosides, notably quercetin-3-O-rutinoside, were responsible for astringency.

Conclusions:

• The taste profile of Chardonnay marc is attributed to specific identified compounds.
• A taste simulation model accurately reflected the marc's sensory properties.
• This research supports the valorization of Chardonnay marc as a functional food ingredient.