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Smoke affected wines (<jats:italic>n<\/jats:italic>\u2009=\u200936) from three major wine growing regions in the US were sourced from commercial wineries. A subset of these wines (<jats:italic>n<\/jats:italic>\u2009=\u20097) were evaluated by a consumer panel (<jats:italic>n<\/jats:italic>\u2009=\u200957) and electronic tongue (e\u2010tongue) to determine the influence of saliva in the sensory profile. Consumers assessed the wines for aroma and other sensory attributes, before and after individual saliva addition. Pooled saliva from consumers was used to treat all wines obtained (<jats:italic>n<\/jats:italic>\u2009=\u200936) and then analyzed using the e\u2010tongue. Results showed that saliva did not significantly alter the overall aroma, other than fruity or woody aroma liking by consumers (<jats:italic>p<\/jats:italic>\u2009&gt;\u2009.05). However, the presence of saliva significantly lowered overall liking in both red and white wines that were affected by smoke (<jats:italic>p<\/jats:italic>\u2009\u2264\u2009.05). Consumers rated the subset of smoke affected wines below the \u201cmight purchase\u201d category, indicating these wines were not considered acceptable by consumers. When individual pairs of smoke affected wines (before and after saliva additions) were assessed using the e\u2010tongue, the device was able to differentiate the pairs, validating potential usefulness to discern wine changes, though the discrimination indices were moderate to low (68.8% to 11.9%). Based on these data, in human ratings of the aroma and appearance of smoked affected wines, saliva decreased overall liking, and this was somewhat distinguishable by e\u2010tongue analysis.<\/jats:p>","DOI":"10.1002\/fsn3.3954","type":"journal-article","created":{"date-parts":[[2024,1,13]],"date-time":"2024-01-13T04:58:33Z","timestamp":1705121913000},"page":"2736-2746","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Influence of saliva on the sensory properties of <scp>US<\/scp> commercial smoke affected wines: Preliminary findings"],"prefix":"10.1002","volume":"12","author":[{"given":"Victoria D.","family":"Paup","sequence":"first","affiliation":[{"name":"School of Food Science Washington State University  Pullman Washington USA"},{"name":"The National Food Lab  Plymouth Minnesota USA"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Maria L.","family":"Montero","sequence":"additional","affiliation":[{"name":"School of Food Science Washington State University  Pullman Washington USA"},{"name":"National Center for Food Science and Technology (CITA) University of Costa Rica  San Jos\u00e9 Costa Rica"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Carolyn F.","family":"Ross","sequence":"additional","affiliation":[{"name":"School of Food Science Washington State University  Pullman Washington USA"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8660-9444","authenticated-orcid":false,"given":"Jungmin","family":"Lee","sequence":"additional","affiliation":[{"name":"United States Department of Agriculture (USDA) \u2013 Agricultural Research Service (ARS) Horticultural Crops Production and Genetic Improvement Research Unit  Corvallis Oregon USA"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2024,1,12]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.9b06184"},{"key":"e_1_2_9_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.talanta.2022.123327"},{"key":"e_1_2_9_4_1","doi-asserted-by":"publisher","DOI":"10.1080\/09571260701526865"},{"key":"e_1_2_9_5_1","doi-asserted-by":"publisher","DOI":"10.1080\/0957126022000046510"},{"key":"e_1_2_9_6_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf011586r"},{"key":"e_1_2_9_7_1","doi-asserted-by":"publisher","DOI":"10.1111\/ajgw.12543"},{"key":"e_1_2_9_8_1","doi-asserted-by":"publisher","DOI":"10.1039\/D1FO03887G"},{"key":"e_1_2_9_9_1","first-page":"22","article-title":"The impact of smoke from vegetation fires on sensory characteristics of cabernet sauvignon wines made from affected grapes","volume":"37","author":"De Vries C. 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