This study investigated whether variations in wine preference among consumers can be attributed to differences in salivary protein composition. Experienced Western and Chinese wine tasters (n=13 each) evaluated eight Shiraz wines using sensory analysis (Pivot Profile and continuous scale assessment). Saliva samples were analyzed for enzyme activity and protein composition using TMT quantitative proteomics. Significant differences in wine flavor perception were observed between the groups, correlating with differences in wine volatile release after saliva addition. While total salivary protein and enzyme levels were similar, variations in specific proteins, particularly proline-rich proteins (PRPs) and lipocalin-1 (LCN-1), were found between the groups and correlated with perceived wine attributes. The results suggest that salivary protein composition influences wine perception and preference, providing a biochemical basis for understanding cultural differences in food preferences.

Jiaqiang Luo, Xinwei Ruan, Ching-Seng Ang, Yada Nolvachai, Philip J. Marriott, Pangzhen Zhang, Kate Howell