Evaluation of bitterness in white wine applying descriptive analysis, time-intensity analysis, and temporal dominance of sensations analysis

2012 ◽  
Vol 732 ◽  
pp. 46-52 ◽  
Author(s):  
Martina Sokolowsky ◽  
Ulrich Fischer
Keyword(s):  
Descriptive Analysis ◽  
White Wine ◽  
Analysis Time ◽  
Intensity Analysis ◽  
Temporal Dominance

scholarly journals Investigation of Alcohol Factor Influence in Quantitative Descriptive Analysis and in the Time-Intensity Profile of Alcoholic and Non-Alcoholic Commercial Pilsen Beers Samples

Beverages ◽  
2020 ◽  
Vol 6 (4) ◽  
pp. 73
Author(s):  
Juliana A. Paixão ◽  
Elson Tavares Filho ◽  
Helena Maria André Bolini
Keyword(s):  
Product Quality ◽  
Bitter Taste ◽  
Descriptive Analysis ◽  
Sensory Profile ◽  
Acceptance Test ◽  
Intensity Analysis ◽  
Brewing Industry ◽  
Quantitative Descriptive Analysis ◽  
Quantitative Descriptive ◽  
Dynamic Profile

In recent years, non-alcoholic beers have presented a growth considered satisfactory and exciting for the brewing industry. Such growth is allied to a change in the consumer profile, in addition to changes in traffic laws. However, the consumer seeks a product considered healthier, but as tasty as the original. Thus, this study aimed to identify the influence of the alcoholic factor in sensory profile, through quantitative descriptive analysis and time intensity analysis of Pilsen beer samples. An acceptance test with 120 consumers of beer was performed. A quantitative descriptive analysis was carried out by 11 trained assessors to determine the sensory profile of beers. For identification of influences of alcohol factor in the dynamic profile of alcoholic flavor and bitter taste the time-intensity analysis were realized. The results demonstrate that alcohol factor influences both the quantitative descriptive profile and dynamic profile, in addition the correlations between the quantitative descriptive analysis (QDA®) and hedonic data show that the alcoholic flavor and the alcoholic aroma are attributes that contribute positively to acceptance of samples. In view of the results, studies such as the present are of great importance for the improvement of product quality, directly reflecting a greater acceptance of beer consumers.

scholarly journals Investigating Australian Consumers’ Perceptions of and Preferences for Different Styles of Sparkling Wine Using the Fine Wine Instrument

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 488
Author(s):  
Naomi Verdonk ◽  
Renata Ristic ◽  
Julie A. Culbert ◽  
Karma Pearce ◽  
Kerry L. Wilkinson
Keyword(s):  
Online Survey ◽  
Consumer Preferences ◽  
Descriptive Analysis ◽  
White Wine ◽  
Sparkling Wine ◽  
Red Wines ◽  
Consumption Behavior ◽  
Trained Panel ◽  
Survey Responses ◽  
Sensory Profiles

This study investigated consumer preferences for different styles of sparkling wine and the influence of wine style and occasion on sparkling wine purchasing and consumption behavior. Australian consumers (n = 203) completed an online survey and blind tasting of representative styles of commercial sparkling wines, including Champagne. Wine sensory profiles were determined by descriptive analysis using a trained panel (n = 12) and consumers were segmented into ‘No Frills’, ‘Aspirant’ and ‘Enthusiast’ clusters using the Fine Wine Instrument. Consumer perceptions, preferences and liking were measured using 9-point hedonic scales and compared via statistical analysis. Consumers anticipated liking Champagne and sparkling white wine the most, and Moscato and Prosecco the least, but on tasting, could only readily identify the Moscato and sparkling red wines, as the most contrasting wine styles. As such, liking scores for the Champagne and sparkling white wine were significantly lower based on tasting (median scores were 6.0, compared with 9.0 and 8.0 for survey responses, respectively). Consumers’ preconceived expectations of different sparkling wine styles clearly influenced purchasing and consumption behavior. Aspirants and Enthusiasts were more likely to spend more per bottle for Champagne and sparkling white wine, and consumption of these sparkling wines was most frequently associated with celebratory occasions, such as anniversaries, birthdays, Christmas, New Year and weddings.

scholarly journals Impact of fermented whey addition on resulting sensory characteristics and consumer preference of ripened cheeses

2019 ◽  
pp. 449
Author(s):  
Saris Ulises Ramos-Gabriel ◽  
José Andrés Herrera- Corredor ◽  
José Guadalupe Gamboa- Alvarado ◽  
Emmanuel de Jesús Ramírez- Rivera
Keyword(s):  
Descriptive Analysis ◽  
Consumer Preference ◽  
Fermented Milk ◽  
Sensory Characteristics ◽  
Quantitative Descriptive Analysis ◽  
Preference Mapping ◽  
External Preference Mapping ◽  
Quantitative Descriptive ◽  
The Impact ◽  
Temporal Dominance

The objective of this research was to evaluate the impact of fermented whey on the sensory characteristics of ripened cheeses and consumer preference. Ripened cheeses from 24, 25, 26, 27 and 28 months were characterized. The sensory techniques used were: Quantitative Descriptive Analysis®, Temporal Dominance of Sensations and External Preference Mapping. The results showed that the ripened cheeses of 24 to 27 months they were characterized by white color, acidified milk smell, fat aroma and acidified cream smell. The cheese of 28 months of ripened was perceived as fermented milk smell, cow smell and fat smell. The dominant attributes were fat aroma, bitter aftertaste, acid aftertaste and salty. Consumers preferred cheeses from 26 and 27 months of ripening. These results demonstrate the potential use of fermented whey as an alternative to produce ripened cheeses with sensory characteristics and their relation to consumer preference.

Temporal dominance of sensations and dynamic liking evaluation of polenta sticks

2016 ◽  
Vol 118 (3) ◽  
pp. 749-760 ◽  
Author(s):  
Rossella Di Monaco ◽  
Nicoletta Antonella Miele ◽  
Stefania Volpe ◽  
Paolo Masi ◽  
Silvana Cavella
Keyword(s):  
Descriptive Analysis ◽  
Food Product ◽  
Storage Conditions ◽  
Sensory Profile ◽  
Experimental Conditions ◽  
Content Type ◽  
Consumer Responses ◽  
Long Time ◽  
Temporal Dominance ◽  
Over Time

Purpose – Temporal dominance of sensation (TDS) is a sensory method developed by Pineau et al. (2003) which studies the sequence of dominant sensations of a product during its consumption. TDS is believed to be more appropriate to explain consumer responses than static descriptive analysis due to its temporal element. The purpose of this paper is to define the temporal sensory profile of a new product: polenta stick. In particular, TDS method was used to measure the dominance of sensory attributes in polenta stick samples and dynamic consumer tests were performed in order to verify if the acceptability changed over time during sample consumption. Design/methodology/approach – Eight polenta sticks, different in terms of storage conditions, cooking procedures and serving temperatures, were analysed by means of TDS with 13 assessors. During two preliminary sessions, the attributes list, constituted by the nine most cited sensations, was generated. Five replications were carried out. In dynamic consumer tests, 50 subjects were asked to give their liking on a seven-category scale for the frozen samples, in different five moments during the evaluation. Findings – TDS results showed a significant effect of the experimental conditions on dominant attribute perception of polenta sticks. For the oven-cooked samples, more flavour attributes were perceived as dominant, whereas for the fried samples, the attributes crispness and oiliness overcame with a high panel dominance rate and for a long time. For the chilled samples, crispness had the highest panel dominance rate; whereas for the frozen samples, creaminess was the most dominant attribute. Consumer liking scores did not significantly change over time during consumption for all the samples. The fried samples received the highest liking scores, at both serving temperatures. Practical implications – The chosen sensory methods gave the authors important information about the real perception of the products during consumption. A lot of foodstuffs show several sensory properties that appear in different times during evaluation and/or consumption. These properties could affect overall liking so they should be taken into account. Originality/value – New dynamic sensory methods were used to characterize a new food product, i.e. polenta-based sticks. The procedure used to evaluate the liking by consumers was completely innovative, whereas the sensory method used to characterize the samples was recently developed. The new food product was developed as an aim of an Italian research project funded by MiSE (Ministero dello Sviluppo Economico) for the valorization of maize flour (MAISFOOD, Industria 2015).

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