scholarly journals What’s in organic wine consumer mind? A review on purchasing drivers of organic wines

2021 ◽  
Vol 10 (1) ◽  
pp. 3-21
Author(s):  
Giulia Maesano ◽  
Giuseppe Di Vita ◽  
Gaetano Chinnici ◽  
Pappalardo Gioacchino ◽  
Mario D'Amico
Keyword(s):  
Sensory Quality ◽  
Consumer Behaviour ◽  
Scientific Information ◽  
Wine Industry ◽  
Wine Quality ◽  
Quality Perception ◽  
Depth Analysis ◽  
Sensory Qualities ◽  
Organic Wine

Consumer interest in organic wine is growing, but the effects of organic label, consumer quality perception and the support for the benefits claim of organic wine are not yet fully understood and at times doubtful. The literature shows a very heterogeneous picture regarding consumer behaviour and preferences for organic wine. This study seeks to understand the link between organic wine and consumer’ purchasing drivers.  Using a systematic literature review, the paper explores the characteristics of consumer of organic wine, the motivation on consumer behaviour and preferences for organic wine, as well as the sensory quality and the presence of additives when evaluating wine quality and in shaping consumers’ attitudes. The results show how socio-economic and psychological characteristics of consumer as well as quality perception affect their behaviour for organic wine. Little consensus on the benefits in terms of improved sensory quality of organic wine compared to conventional one. Among sensory qualities, taste has been found to be both a key driver and barrier to organic wine consumption. Based on literature studies, consumers have positive opinions toward organic wine, which is perceived as healthy and environmental friendly. However, despite the growing market interest in wine, scientific information about the organoleptic differences between conventional and organic remains scarce and the topic requires more in-depth analysis. Understanding the profile of consumer and the factors that influence consumer’ behaviour provide information to the organic wine industry. 

How does the nature of forages and pasture diversity influence the sensory quality of dairy livestock products?

2005 ◽  
Vol 2005 ◽  
pp. 245-245
Author(s):  
B. Martin ◽  
I. Verdier-Metz ◽  
S. Buchin ◽  
C. Hurtaud ◽  
J. B. Coulon
Keyword(s):  
Dairy Products ◽  
Sensory Quality ◽  
Health And Nutrition ◽  
Production Factors ◽  
Microbiological Characteristics ◽  
Nutritional Characteristics ◽  
Sensory Qualities ◽  
Livestock Products ◽  
Basic Link

The characteristics of dairy products depend on both the processing technology and the chemical and microbiological characteristics of milk. The milk properties depend themselves on a number of production factors linked to animals (genetic and physiology) or feeding. Some of these factors, the way animal are fed in particular, are increasingly becoming the focus of consumers’ concern. In particular, grass-based diets are sensitive because grass carries a positive image that can be attractive to some, because it may confer special nutritional characteristics to the products and also because grass feeding is part of the basic link between products and their original land which is important in the case of labelled products (Protected Denomination of Origin [PDO]). The aim of this text is to take stock of the recent studies (Coulon et al., 2004), which have studied the effect of grass on the sensory qualities of cheeses and butter. Other dimensions of quality. i.e., health and nutrition, are not investigated.

A E-Business Case of Study

2017 ◽  
Vol 8 (3) ◽  
pp. 1-20
Author(s):  
Maria Vargas-Vera ◽  
Camilo Salles ◽  
Joaquin Parot ◽  
Sebastian Letelier
Keyword(s):  
Chemical Composition ◽  
Red Wine ◽  
Business Case ◽  
Order Logic ◽  
Wine Industry ◽  
First Order Logic ◽  
Qualitative Properties ◽  
Wine Quality ◽  
First Order

The main purpose of this research was to find relations between the chemical composition of the wines and the wine testers' opinions on the wine quality. We used in our study a dataset which contains examples of red wine from Vinho Verde, Portugal. Firstly, we did an analysis on the attributes of the examples, in the dataset, to find correlations between quantitative and qualitative properties in wines. Secondly, we performed clustering using the algorithms k-means and x-means. Additionally, we used the J48 algorithm for getting a decision tree and then to extract first order logic rules. We concluded that, there is a relation between physicochemical properties and quality of wines. This result opens the possibility of further analysis and perhaps this could lead to use fewer wine testers and therefore, our research could bring benefit to the wine industry.

Effects of modified atmosphere packaging (MAP) on microbiological and sensory quality of ackee fruit arils (Blighia sapida Köenig) stored under refrigerated regimes

2017 ◽  
Vol 2 (1) ◽  
pp. 12-21 ◽  
Author(s):  
Kaytana Morgan ◽  
Noureddine Benkeblia
Keyword(s):  
Sensory Quality ◽  
Chilling Injury ◽  
Modified Atmosphere Packaging ◽  
Aerobic Bacteria ◽  
Modified Atmosphere ◽  
Weight Losses ◽  
Oriented Polypropylene ◽  
Sensory Qualities ◽  
Blighia Sapida

Abstract In this study, we investigated the effects of two modified atmosphere packaging films [Osmolux (Osx) and Oriented PolyPropylene (OPP)] on the microbiological and the sensory qualities of ackee fruit (Blighia sapida Köenig) arils stored during eight days under two refrigerated temperatures, 5 ±1°C and 10 ±1°C. The control samples of ackee arils were packaged in a macro-perforated highdensity polypropylene film (MP). The results showed that mesophilic aerobic bacteria (MAB), yeasts and moulds were lower under OPP, although MAB of MP was lower at 5°C. At 10°C, the pH of the ackee arils stored in Osx and OPP did not vary significantly, but the pH ofMP showed an increase from 5.32 to 5.95 and 5.83 at 5°C and 10°C, respectively. Results also showed that under OPP, weight losses were lower and averaged 0.12%and 0.19%after eight days storage at 5°C and 10°C, respectively, while the sensory quality attributes were preserved up to six days. Conclusively, OPP showed better attributes for MAP storage of ackee arils under refrigerated temperatures, although none of the two films were effective to reduce the chilling injury after the eight days storage.

scholarly journals Microbial and Sensory Quality of Refrigerated Market Fryers1

1991 ◽  
Vol 54 (9) ◽  
pp. 704-717 ◽  
Author(s):  
YINGHWEI CHEN ◽  
MARGY J. WOODBURN ◽  
MARY W. KELSEY
Keyword(s):  
Sensory Quality ◽  
Narrow Range ◽  
Retail Markets ◽  
Microbial Counts ◽  
Four Seasons ◽  
Thermophilic Campylobacter ◽  
Sensory Qualities ◽  
The Mean ◽  
Cooked Meat

Equal numbers of dressed, bagged whole frying chickens from major Oregon and southern and midwestern processors were purchased from retail markets in each of the four seasons in 1988 for a total of 288 samples. Birds were stored at 3°C for 6 d. Sensory evaluation was done by a minimum of 9 and a maximum of 12 trained panelists using 9-point scales. The flavor and intensity of cooked meat and skin, the aroma and intensity of raw and simmered meat, and raw sliminess were evaluated. Total aerobic microorganisms, psychrotrophic microorganisms, and pseudomonads and thermophilic Campylobacter (two seasons) were determined on raw samples. A slime smear test was also used to determine sliminess. The season and sources of fryers had no significant effect on the microbial counts and sensory qualities. Whether the chicken was evaluated before the “sell-by” date on the package or after was not significantly related to sensory scores or microbial numbers. The mean scores for flavor of cooked meat and skin and aroma of raw and simmered meat were all above fair. Only the raw aroma intensity was significantly correlated (r=−0.88) to the aroma quality. The slime smear tests had a positive relationship (p<0.05) to the raw sliminess score by panelists and to microbial counts. Correlations between microbial counts and flavor of cooked meat and aroma of raw and simmered meat were all significant but weak. The narrow range of microbial counts may explain the weakness of correlations found. Cephalothin-resistant, thermophilic Campylobacter was recovered from 42% of the raw birds.

scholarly journals Physicochemical, Sensory, and Cooking Qualities of Pasta Enriched with Oat β-Glucans, Xanthan Gum, and Vital Gluten

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1412 ◽  
Author(s):  
Ada Krawęcka ◽  
Aldona Sobota ◽  
Emilia Sykut-Domańska
Keyword(s):  
Xanthan Gum ◽  
Dry Matter ◽  
Nutritional Value ◽  
Sensory Quality ◽  
Water Solubility ◽  
In Vivo Studies ◽  
Sensory Qualities

The functional properties of β-glucans derived from oats and barley are confirmed by numerous in vitro and in vivo studies. This study aimed to assess the effect of adding 0, 5, 10, 15, and 20% oat (1,3)(1,4)-β-D-glucans to physicochemical properties, as well as the cooking and sensory qualities of durum wheat pasta. Additionally, to improve the cooking and sensory qualities of pasta, we added 5% of xanthan gum and vital gluten. The present study showed that the addition of β-glucans led to an increase of the water absorption index (WAI), water solubility index (WSI), and viscosity of products. At the same time, an increase in the content of fat, ash, and dietary fiber was observed. The addition of (1,3)(1,4)-β-D-glucans influenced the cooking quality of the pasta, extending the minimum cooking time and increasing the loss of dry matter. At the same time, the color of the product changed. In the case of cooked pasta, the addition of β-glucans decreased the brightness and increased the yellowness and redness. It was found that the products enriched with 10–15% of β-glucans, as well as 5% of xanthan gum and vital gluten would yield functional pasta that may offer health benefits beyond its nutritional value. Further, this could influence high cooking and sensory quality.

Effect of heat on the sensory quality of jaew sauce

2017 ◽  
Vol 119 (10) ◽  
pp. 2161-2171
Author(s):  
Kamolnate Kitsawad ◽  
Blessing Amarachi Joseph ◽  
Tatsawan Tipvarakarnkoon
Keyword(s):  
Shelf Life ◽  
Design Methodology ◽  
Sensory Quality ◽  
Content Type ◽  
Life Study ◽  
Sorting Technique ◽  
Group A ◽  
Sensory Qualities ◽  
Consumer Test

Purpose The purpose of this paper is to examine the changes in sensory qualities of jaew sauce as heat is applied and to determine its acceptance level among Thai and foreign consumers. Design/methodology/approach Jaew sauce was heated for six hours and samples were collected at 1.5 hours interval. The color of jaew sauce was measured using color spectrophotometer and consumers examined the underlying sensory qualities of jaew sauce using sorting technique. A total of 40 Thai and foreign consumers were asked to sort the commercial and the heated jaew sauce samples according to the similarities and dissimilarities in sensory characteristics and provide descriptions for explanation of each group. A consumer test with 100 Thai and foreign consumers was also conducted to determine the acceptance of jaew sauce. Findings Alterations in the sensory qualities, mainly color, were observed. Prolong heating resulted in darker color. The sorting results showed that Thai and foreign consumers have similar perception of jaew sauce. Similar groupings of jaew sauce was observed, which could be divided into four groups, commercial, 0 hour heating, 1.5 and 3 hours heating, and 4.5 and 6 hours heating. Agreeing results of both Thai and foreign consumers showed that commercial and 0 hour heating samples were most preferred and the acceptance of jaew sauce decreased as it was heated. Originality/value Despite the extensive usage of jaew, very few are available commercially in the market. The fact that Thai and foreign consumers have similar preference infer that jaew sauce has a high potential to be adopted and accepted among foreigners to a large extent if available commercially. This study also provides a basis into further research on an appropriate packaging and shelf-life study of jaew sauce for commercial purposes.

Microbiological and Sensory Quality Changes in Unwrapped and Wrapped Sliced Watermelon

1988 ◽  
Vol 51 (7) ◽  
pp. 531-533 ◽  
Author(s):  
S. D. ABBEY ◽  
E. K. HEATON ◽  
D. A. GOLDEN ◽  
L. R. BEUCHAT
Keyword(s):  
Escherichia Coli ◽  
Sensory Quality ◽  
Structural Integrity ◽  
Storage Temperature ◽  
Objective Measurement ◽  
Quality Changes ◽  
Subjective Ratings ◽  
Temperature Growth ◽  
Sensory Qualities

Experiments were done to determine the major genera and groups of microflora which grow on unwrapped and wrapped slices of watermelon stored at 5 and 25°C for up to 8 d. Changes in sensory qualities of stored watermelon were also monitored. Pseudomonas, Escherichia coli, Enterobacter and micrococci comprised the predominant microflora, regardless of storage temperature. Growth was slower on wrapped watermelon than on unwrapped watermelon. Subjective ratings for color, aroma, appearance, flavor and texture of unwrapped watermelon stored at 5°C decreased more rapidly than ratings for wrapped slices. Results from objective measurements of color suggested that dulling and darkening was most rapid on the surface of unwrapped watermelon, and this was attributed to more rapid oxidation of pigments when exposed to air. Objective measurement of firmness showed that wrapped watermelon retained structural integrity for a longer time than unwrapped watermelon; however, subjective ratings for texture were not correlated with these values, indicating that texture is less critical than color and flavor when overall judgments are made on sensory quality of stored watermelon.

scholarly journals Use of Lactobacillus fermentum for improving fermentation degree of smallholder dried cocoa beans

2020 ◽  
Vol 35 (3) ◽  
pp. 205-211
Author(s):  
Ariza Budi Tunjung-Sari ◽  
Misnawi Jati ◽  
Noor Ariefandie Febrianto ◽  
Teguh Wahyudi
Keyword(s):  
Sensory Quality ◽  
Untreated Group ◽  
Lactobacillus Fermentum ◽  
Sensory Profile ◽  
Cocoa Beans ◽  
Small Holder Farmers ◽  
Sensory Qualities ◽  
Small Holder

In an attempt to improve the quality of dried cocoa beans produced from small holder farming in Indonesia, experiment of cocoa beans and Lactobacillus fermentum (LF) was conducted. LF culture at concentration 5% w/w was added into dried cocoa beans and incubated for four days. Treated beans were sun dried and evaluated for slaty and purple appearance on the nibs, as well as defects and sensory quality. This study reports a significant decrease in the proportion of slaty and purple beans in the treated groups either in smaller (30 kg) or in the larger (150 kg) scales. The moulded bean number surged, but moulded beans was already present in the untreated group. The sensory profile was obtaining higher scores on the chocolate flavor, bitterness and astringency attributes. It is concluded that LF culture could be used for improving the physical and sensory qualities of cocoa beans from small holder farmers.

Prevalence of Listeria monocytogenes in, and Microbiological and Sensory Quality of, Rainbow Trout, White fish, and Vendace Roes from Finnish Retail Markets

2003 ◽  
Vol 66 (10) ◽  
pp. 1832-1839 ◽  
Author(s):  
HANNA MIETTINEN ◽  
ANNE ARVOLA ◽  
TIINA LUOMA ◽  
GUN WIRTANEN
Keyword(s):  
Rainbow Trout ◽  
Listeria Monocytogenes ◽  
Sensory Quality ◽  
Heterotrophic Bacteria ◽  
Microbiological Quality ◽  
Coliform Bacteria ◽  
Coregonus Lavaretus ◽  
Retail Markets ◽  
Sensory Qualities

The prevalence of Listeria monocytogenes in retail roe, as well as the microbiological and sensory qualities of the roe, were studied for three fish species under three different storage conditions. A total of 147 Finnish rainbow trout (Oncorhynchus mykiss), white fish (Coregonus lavaretus), vendace (Coregonus albula), and burbot (Lota lota) roe samples were bought fresh, frozen, or frozen-thawed from Finnish retail markets. The overall prevalence of L. monocytogenes was 5%; however, the prevalence of the pathogen in fresh roe was 18%. Fresh-bought roe tested positive for Listeria spp. and for L. monocytogenes, respectively, 5 and 20 times as often as did frozen and frozen-thawed roe products combined. The microbiological quality (analyzed as total aerobic heterotrophic bacteria and coliform bacteria) of 78% of the roe samples was unacceptable. Frozen roe samples were found to have the best microbiological quality. According to the results of a sensory evaluation, at least one sensory attribute (appearance, odor freshness, texture, and freshness of taste) was unacceptable for 29% of the roe samples studied. The sensory quality of roe samples bought fresh was better than that of roe samples bought frozen or frozen-thawed. From the results of this study, it is concluded that both the microbiological and the sensory qualities of roe at the retail level need to be improved.

scholarly journals Sensory quality of wine: quality assessment by merging ranks of an expert-consumer panel

2017 ◽  
Vol 23 (3) ◽  
pp. 318-328 ◽  
Author(s):  
G. De Mets ◽  
P. Goos ◽  
M. Hertog ◽  
C. Peeters ◽  
J. Lammertyn ◽  
...  
Keyword(s):  
Quality Assessment ◽  
Sensory Quality ◽  
Wine Quality ◽  
Consumer Panel
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