Use of Multi‐Intake Temporal Dominance of Sensations (TDS) to Evaluate the Influence of Wine on Cheese Perception

Even if wine and cheese have long been consumed together, there is little sensory evidence on how wine can influence the perception of cheese. In this work 4 cheeses were dynamically characterized in terms of dominant sensations without and with wine consumption in between intakes. The tasting proto...

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Authors: Galmarini, Mara Virginia, Loiseau, Anne Laure, Debreyer, Doëtte, Visalli, Michel, Schlich, Pascal
Format: article
Status:Published version
Publication Date:2017
Country:Argentina
Institution:Consejo Nacional de Investigaciones Científicas y Técnicas
Repository:CONICET Digital (CONICET)
Language:English
OAI Identifier:oai:ri.conicet.gov.ar:11336/41256
Online Access:http://hdl.handle.net/11336/41256
Access Level:Open access
Keyword:Cheese Perception
Food Pairing
Multi-Bite
Temporal Dominance of Sensations
Wine
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
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spelling Use of Multi‐Intake Temporal Dominance of Sensations (TDS) to Evaluate the Influence of Wine on Cheese PerceptionGalmarini, Mara VirginiaLoiseau, Anne LaureDebreyer, DoëtteVisalli, MichelSchlich, PascalCheese PerceptionFood PairingMulti-BiteTemporal Dominance of SensationsWinehttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Even if wine and cheese have long been consumed together, there is little sensory evidence on how wine can influence the perception of cheese. In this work 4 cheeses were dynamically characterized in terms of dominant sensations without and with wine consumption in between intakes. The tasting protocol was based on multi‐intake temporal dominance of sensations (TDS) coupled with hedonic rating. Frequent wine and cheese consumers (n = 31) evaluated 4 cheeses (Epoisses, Chaource, and 2 different Comté) over 3 consecutive bites. In the following sessions they performed the same task, but taking sips of wine (rosé Riceys, white Burgundy, red Burgundy, and red Beaujolais) between bites. All cheese–wine combinations were tasted over 4 sessions. TDS data were analyzed in terms of attribute duration of dominance by ANOVA, MANOVA, and canonical variate analysis. Results showed that wine consumption had an impact (P < 0.1) on dominance duration of attributes of cheeses, particularly on salty and some aromatic notes. But, as opposed to a previous work done by the same team, wine had no impact on the preference of cheese; this stayed constant under all the evaluating conditions.Fil: Galmarini, Mara Virginia. Institut National de la Recherche Agronomique; Francia. Universite de Bourgogne; Francia. Pontificia Universidad Católica Argentina ; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Loiseau, Anne Laure. Institut National de la Recherche Agronomique; Francia. Universite de Bourgogne; FranciaFil: Debreyer, Doëtte. Institut National de la Recherche Agronomique; Francia. Universite de Bourgogne; FranciaFil: Visalli, Michel. Institut National de la Recherche Agronomique; Francia. Universite de Bourgogne; FranciaFil: Schlich, Pascal. Institut National de la Recherche Agronomique; Francia. Universite de Bourgogne; FranciaWiley Blackwell Publishing, Inc2017-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/41256Galmarini, Mara Virginia; Loiseau, Anne Laure; Debreyer, Doëtte; Visalli, Michel; Schlich, Pascal; Use of Multi‐Intake Temporal Dominance of Sensations (TDS) to Evaluate the Influence of Wine on Cheese Perception; Wiley Blackwell Publishing, Inc; Journal of Food Science; 82; 11; 11-2017; 2669-26780022-1147CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1111/1750-3841.13932info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/1750-3841.13932info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2024-05-08T14:14:04Zoai:ri.conicet.gov.ar:11336/41256instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982024-05-08 14:14:05.252CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Use of Multi‐Intake Temporal Dominance of Sensations (TDS) to Evaluate the Influence of Wine on Cheese Perception
title Use of Multi‐Intake Temporal Dominance of Sensations (TDS) to Evaluate the Influence of Wine on Cheese Perception
spellingShingle Use of Multi‐Intake Temporal Dominance of Sensations (TDS) to Evaluate the Influence of Wine on Cheese Perception
Galmarini, Mara Virginia
Cheese Perception
Food Pairing
Multi-Bite
Temporal Dominance of Sensations
Wine
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
title_short Use of Multi‐Intake Temporal Dominance of Sensations (TDS) to Evaluate the Influence of Wine on Cheese Perception
title_full Use of Multi‐Intake Temporal Dominance of Sensations (TDS) to Evaluate the Influence of Wine on Cheese Perception
title_fullStr Use of Multi‐Intake Temporal Dominance of Sensations (TDS) to Evaluate the Influence of Wine on Cheese Perception
title_full_unstemmed Use of Multi‐Intake Temporal Dominance of Sensations (TDS) to Evaluate the Influence of Wine on Cheese Perception
title_sort Use of Multi‐Intake Temporal Dominance of Sensations (TDS) to Evaluate the Influence of Wine on Cheese Perception
dc.creator.none.fl_str_mv Galmarini, Mara Virginia
Loiseau, Anne Laure
Debreyer, Doëtte
Visalli, Michel
Schlich, Pascal
author Galmarini, Mara Virginia
author_facet Galmarini, Mara Virginia
Loiseau, Anne Laure
Debreyer, Doëtte
Visalli, Michel
Schlich, Pascal
author_role author
author2 Loiseau, Anne Laure
Debreyer, Doëtte
Visalli, Michel
Schlich, Pascal
author2_role author
author
author
author
dc.subject.none.fl_str_mv Cheese Perception
Food Pairing
Multi-Bite
Temporal Dominance of Sensations
Wine
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
topic Cheese Perception
Food Pairing
Multi-Bite
Temporal Dominance of Sensations
Wine
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
description Even if wine and cheese have long been consumed together, there is little sensory evidence on how wine can influence the perception of cheese. In this work 4 cheeses were dynamically characterized in terms of dominant sensations without and with wine consumption in between intakes. The tasting protocol was based on multi‐intake temporal dominance of sensations (TDS) coupled with hedonic rating. Frequent wine and cheese consumers (n = 31) evaluated 4 cheeses (Epoisses, Chaource, and 2 different Comté) over 3 consecutive bites. In the following sessions they performed the same task, but taking sips of wine (rosé Riceys, white Burgundy, red Burgundy, and red Beaujolais) between bites. All cheese–wine combinations were tasted over 4 sessions. TDS data were analyzed in terms of attribute duration of dominance by ANOVA, MANOVA, and canonical variate analysis. Results showed that wine consumption had an impact (P < 0.1) on dominance duration of attributes of cheeses, particularly on salty and some aromatic notes. But, as opposed to a previous work done by the same team, wine had no impact on the preference of cheese; this stayed constant under all the evaluating conditions.
publishDate 2017
dc.date.none.fl_str_mv 2017-11
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/41256
Galmarini, Mara Virginia; Loiseau, Anne Laure; Debreyer, Doëtte; Visalli, Michel; Schlich, Pascal; Use of Multi‐Intake Temporal Dominance of Sensations (TDS) to Evaluate the Influence of Wine on Cheese Perception; Wiley Blackwell Publishing, Inc; Journal of Food Science; 82; 11; 11-2017; 2669-2678
0022-1147
CONICET Digital
CONICET
url http://hdl.handle.net/11336/41256
identifier_str_mv Galmarini, Mara Virginia; Loiseau, Anne Laure; Debreyer, Doëtte; Visalli, Michel; Schlich, Pascal; Use of Multi‐Intake Temporal Dominance of Sensations (TDS) to Evaluate the Influence of Wine on Cheese Perception; Wiley Blackwell Publishing, Inc; Journal of Food Science; 82; 11; 11-2017; 2669-2678
0022-1147
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1111/1750-3841.13932
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/1750-3841.13932
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1799196083000180736
score 15,812429

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