Use of multi-intake temporal dominance of sensations (TDS) to evaluate the influence of cheese on wine perception

Abstract: Though the gastronomic sector recommends certain wine–cheese associations, there is little sensory evidence on how cheese influences the perception of wine. It was the aim of this study to dynamically characterize 4 wines as they would be perceived when consumed with and without cheese. Th...

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Autores principales: Galmarini, Mara Virginia, Loiseau, Anne Laure, Visalli, Michel, Schlich, Pascal
Formato: Artículo
Lenguaje:Inglés
Publicado: Institute of Food Technologists 2019
Materias:
QUESO
VINO
PERCEPCION
ALIMENTOS
INGENIERIA EN ALIMENTOS
Acceso en línea:https://repositorio.uca.edu.ar/handle/123456789/5482
Aporte de:
Repositorio Institucional de la Universidad Católica Argentina (UCA) de Universidad Católica Argentina
id I33-R139123456789-5482
record_format dspace
institution Universidad Católica Argentina
institution_str I-33
repository_str R-139
collection Repositorio Institucional de la Universidad Católica Argentina (UCA)
language Inglés
topic QUESO
VINO
PERCEPCION
ALIMENTOS
INGENIERIA EN ALIMENTOS
spellingShingle QUESO
VINO
PERCEPCION
ALIMENTOS
INGENIERIA EN ALIMENTOS
Galmarini, Mara Virginia
Loiseau, Anne Laure
Visalli, Michel
Schlich, Pascal
Use of multi-intake temporal dominance of sensations (TDS) to evaluate the influence of cheese on wine perception
topic_facet QUESO
VINO
PERCEPCION
ALIMENTOS
INGENIERIA EN ALIMENTOS
description Abstract: Though the gastronomic sector recommends certain wine–cheese associations, there is little sensory evidence on how cheese influences the perception of wine. It was the aim of this study to dynamically characterize 4 wines as they would be perceived when consumed with and without cheese. The tasting protocol was based on multi-intake temporal dominance of sensations (TDS) coupled with hedonic rating. In the 1st session, 31 French wine and cheese consumers evaluated the wines (Pacherenc, Sancerre, Bourgogne, and Madiran) over 3 consecutive sips. In the following sessions, they performed the same task, but eating small portions of cheese (Epoisses, Comt´e, Roquefort, Crottin de Chavignol) between sips. All cheeses were tasted with all wines over 4 sessions. TDS data were mainly analyzed in terms of each attribute’s duration of dominance by analysis of variance, multivariate analysis of variance, and canonical variate analysis. Results showed that cheese consumption had an impact (P < 0.1) on dominance duration of attributes and on preference for most wines. For example, in Madiran, all cheeses reduced dominance duration (P < 0.01) of astringency and sourness and increased duration of red fruit aroma. Although the number of consumers was small to make extended general conclusions on wine’s preference, significant changes were observed before and after cheese intake
format Artículo
author Galmarini, Mara Virginia
Loiseau, Anne Laure
Visalli, Michel
Schlich, Pascal
author_facet Galmarini, Mara Virginia
Loiseau, Anne Laure
Visalli, Michel
Schlich, Pascal
author_sort Galmarini, Mara Virginia
title Use of multi-intake temporal dominance of sensations (TDS) to evaluate the influence of cheese on wine perception
title_short Use of multi-intake temporal dominance of sensations (TDS) to evaluate the influence of cheese on wine perception
title_full Use of multi-intake temporal dominance of sensations (TDS) to evaluate the influence of cheese on wine perception
title_fullStr Use of multi-intake temporal dominance of sensations (TDS) to evaluate the influence of cheese on wine perception
title_full_unstemmed Use of multi-intake temporal dominance of sensations (TDS) to evaluate the influence of cheese on wine perception
title_sort use of multi-intake temporal dominance of sensations (tds) to evaluate the influence of cheese on wine perception
publisher Institute of Food Technologists
publishDate 2019
url https://repositorio.uca.edu.ar/handle/123456789/5482
work_keys_str_mv AT galmarinimaravirginia useofmultiintaketemporaldominanceofsensationstdstoevaluatetheinfluenceofcheeseonwineperception
AT loiseauannelaure useofmultiintaketemporaldominanceofsensationstdstoevaluatetheinfluenceofcheeseonwineperception
AT visallimichel useofmultiintaketemporaldominanceofsensationstdstoevaluatetheinfluenceofcheeseonwineperception
AT schlichpascal useofmultiintaketemporaldominanceofsensationstdstoevaluatetheinfluenceofcheeseonwineperception
bdutipo_str Repositorios
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