Impact of tannins on intraoral aroma release and retronasal perception, including detection thresholds and temporal perception by taste, in model wines

•Tannin extracts could significantly decrease intraoral aroma release.•Retronasal detection threshold of most aroma is increased by tannin extracts.•The temporal aroma intensity is decreased just after wine spat out.•Astringency may reduce the dominant duration time of aroma from TDS curves. Tannins, as an important wine nonvolatile matrix component, can cause astringency, which may affect aroma perception through cross-modal interactions during wine consumption. An aromatic model wine with tannin extracts was evaluated by intraoral aroma release and sensory analysis after wine spitting. Overall, tannin extracts could significantly decrease all initial aroma release, while they could not reduce most aroma release at 150 s after wine spitting. Regarding the sensory evaluation results, the retronasal detection threshold of most aromas increased. The temporal aroma intensity showed a significant decrease at early time points and was almost unaffected at later time points. In addition, temporal dominance of sensation (TDS) curves revealed that the presence of astringency could reduce the dominant time of most aromas. Therefore, although there was good consistency between instrumental analysis and sensory evaluation, the effect of astringency induced by tannins on retronasal perception cannot be ignored.