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Arellano-Covarrubias A, Varela P, Escalona-Buendía HB, Gómez-Corona C, Galmarini M. Exploring food and beverage pairing from a cross-cultural projective mapping. Food Res Int 2024; 189:114515. [PMID: 38876601 DOI: 10.1016/j.foodres.2024.114515] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2023] [Revised: 05/05/2024] [Accepted: 05/07/2024] [Indexed: 06/16/2024]
Abstract
Culture is a well-known driver of food choices, and therefore, it could also impact food pairing preferences. Food pairing has been studied from different approaches; however, little cross-cultural research has been done. This work explored food and beverage pairing using projective mapping (PM) to create maps of food-beverage combinations. Four countries (Mexico, Argentina, France, and Norway), thirty foods, and six beverages were selected. PM was carried out through an online study in each country. Participants were asked to map foods together with beverages following the instruction that foods and beverages closer together represented a good combination. The coordinates of each product were analyzed through Multiple Factorial Analyses (MFA) by countries. The first four factors of each MFA were used to perform RV coefficients to test similarities in food-beverage pairings between the countries. Finally, a k-means clustering was performed on the beverage coordinates of each MFA. PM provided maps representing food and beverage pairings for each country in which the proximity between food-beverages represented a good combination according to consumers. RV coefficients between countries were low, showing that food-beverage pairings were not similar across countries, evidencing the cultural effect in food-drink combinations. Results from the k-means clustering showed some similarities and differences between countries. In general, the food-beverage pairing was effectively explored with PM, from which several differences and similarities were found within cultures.
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Affiliation(s)
- Araceli Arellano-Covarrubias
- Health Science Department, Universidad Autónoma Metropolitana-Lerma, Av. de las Garzas #10, El panteón, Lerma de Villada 52005, Mexico; Sensory and Consumer Laboratory, Biotechnology Department, Universidad Autónoma Metropolitana-Iztapalapa, Av. San Rafael Atlixco No. 186, Mexico City 09340, Mexico.
| | | | - Héctor B Escalona-Buendía
- Sensory and Consumer Laboratory, Biotechnology Department, Universidad Autónoma Metropolitana-Iztapalapa, Av. San Rafael Atlixco No. 186, Mexico City 09340, Mexico.
| | | | - Mara Galmarini
- Pontificia Universidad Católica, Facultad de Ingeniería y Ciencias Agrarias (UCA), Mexico; Member of CONICET (Consejo Nacional de Investigaciones Científicas y Tecnológicas), Mexico.
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2
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Chen L, Zhao Y, Chen X, Zhang Y, Li H, Zhao D, Wang B, Ye X, Sun B, Sun J. Peanut Pairing Baijiu: To Enhance Retronasal Aroma Intensity while Reducing Baijiu Aftertaste. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:14851-14864. [PMID: 38841998 DOI: 10.1021/acs.jafc.4c00207] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2024]
Abstract
Liquor-pairing food is a common dietary combination. Baijiu and peanuts are unquestionably a classic pairing in China. But no one has explained why. Its alteration in baijiu flavor was studied using multiple sensory evaluation, as well as nontargeted proton-transfer reaction mass spectrometry coupled with GC × GC-MS. Multiple statistical analyses were used to discover the changes in the retronasal aroma and its contribution to baijiu flavor. It showed that the consumption of peanuts enhances the burst intensity of ester aroma (0.814-1.00) and Jiao aroma (0.889-0.963) but decreases the aftertaste of baijiu (p < 0.05). Meanwhile, it increases the release intensity and advances the burst time of baijiu retronasal aroma (p < 0.05), suppressing its aftertaste through the retention effect of the food matrix, the changes in oral processing, and cross-modal interactions. Hydrophobicity, polarity, and chemical characteristics are key factors of the uneven impact of accompanying food to aroma compounds. Esters, especially ethyl caprylate (2103 ± 927 to 51.9 ± 4.05) is most impacted by peanuts and contributes most to baijiu flavor changes. Pyrazines from peanut enhance the Qu-aroma, grain aroma, and Chen aroma in baijiu flavor. Therefore, we revealed the chemical nature of baijiu-peanut combination and help to optimize baijiu consumption experience.
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Affiliation(s)
- Lu Chen
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
| | - Yahui Zhao
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Xi Chen
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Yanyan Zhang
- University of Hohenheim, Stuttgart 70599, Germany
| | - Hehe Li
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Dongrui Zhao
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Bowen Wang
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
| | - Baoguo Sun
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Jinyuan Sun
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
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3
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Rinaldi A, Bifulco G, Luciano A, Picariello L, Moio L, Marrone R, Campanile G, Gambuti A. Exploring cheese and red wine pairing by an in vitro simulation of tasting. Curr Res Food Sci 2024; 9:100792. [PMID: 39005498 PMCID: PMC11245939 DOI: 10.1016/j.crfs.2024.100792] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2024] [Revised: 06/04/2024] [Accepted: 06/15/2024] [Indexed: 07/16/2024] Open
Abstract
The cheese wine pairing is a beloved combination subject to a certain subjectivity due to sensorial, psychological, chemical, and cultural factors. This work represents a first attempt to explore the in vitro interactions between cheese, wine, and saliva to objectively measure the pairing. Two experimental red wines obtained from the same grape cultivar and four different cheeses were studied for their composition. Binding reactions between wine and cheese were carried out in three simulated tasting trials and, after precipitation, the wine phenolic content, Saliva Precipitation Index (SPI), and total proteins were evaluated. The optimal pairing (OP) was calculated considering the decrease in salivary and cheese proteins by wine, defined as the cleansing effect; the decrease in astringency due to the cheese, measured by the SPI, and the coating fat which would remain in mouth after eating a piece of cheese. Based on obtained results, the semi-hard cheese was identified as the best pairing option for the two experimental red wines. The differences in the phenolic content between the two wines were instead not enough to show a significant influence on the OP. The in vitro cheese wine pairing can contribute to understanding of wine tasting but it is only a part of the puzzle. However, this first contribution paves the way for additional studies on the molecular and chemical interactions involved in aroma and textural perception in simulated trials.
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Affiliation(s)
- Alessandra Rinaldi
- Department of Agricultural Sciences, Section of Vine and Wine Sciences, University of Napoli Federico II, Viale Italia, Avellino 83100, Italy
- Better Sensing, TERINOV, Parque de Ciência e Tecnologia da Ilha Terceira, 9700-702, Terra Chã, Angra do Heroísmo, Azores, Portugal
- Fondazione Italiana per gli Studi sul Vino (FISSV) Avellino, Italy
| | - Giovanna Bifulco
- Department of Veterinary Medicine and Animal Production, University of Naples Federico II, 80137, Naples, Italy
| | - Alessandra Luciano
- Department of Agricultural Sciences, Section of Vine and Wine Sciences, University of Napoli Federico II, Viale Italia, Avellino 83100, Italy
| | - Luigi Picariello
- Department of Agricultural Sciences, Section of Vine and Wine Sciences, University of Napoli Federico II, Viale Italia, Avellino 83100, Italy
| | - Luigi Moio
- Department of Agricultural Sciences, Section of Vine and Wine Sciences, University of Napoli Federico II, Viale Italia, Avellino 83100, Italy
| | - Raffaele Marrone
- Department of Veterinary Medicine and Animal Production, University of Naples Federico II, 80137, Naples, Italy
| | - Giuseppe Campanile
- Department of Veterinary Medicine and Animal Production, University of Naples Federico II, 80137, Naples, Italy
| | - Angelita Gambuti
- Department of Agricultural Sciences, Section of Vine and Wine Sciences, University of Napoli Federico II, Viale Italia, Avellino 83100, Italy
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Jürkenbeck K, von Steimker F, Spiller A. Consumer's perception of food pairing products with usual, novel and unusual flavour combinations: A segmentation approach. Appetite 2024; 196:107270. [PMID: 38360399 DOI: 10.1016/j.appet.2024.107270] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2024] [Revised: 02/08/2024] [Accepted: 02/13/2024] [Indexed: 02/17/2024]
Abstract
In saturated markets, companies are continually launching new products. Food innovations particularly play a decisive role in this case. One new concept is food pairing, which signifies that the more aromatic compounds two foods have in common, the better they taste together. Food pairing offers an opportunity to develop innovative foods. However, some consumers are risk-averse or exhibit food neophobia. Studies on food neophobia indicate that innovative foods could face rejection. The factor that represents a marketing barrier is not only the sensory rejection of the products when tasting them but also the refusal to even try such innovative products. Therefore, the idea of whether consumers are generally open to food pairing is important to examine. Nonetheless, research into this issue is lacking thus far. The subject of how consumers judge usual, novel, and unusual pairing principles was investigated in this study. The topic of whether a target group for food pairing products exists and characterized the target group was also analysed. To achieve the objective of the study, an online survey of German consumers (n = 1,064) was conducted; these consumers judged the five flavour combinations of each category (usual, novel, unusual). The results revealed a four-cluster solution, with one-third of the sample expressing an openness to food pairing. The whole sample judged the usual combinations as suitable; by contrast, the novel and unusual combinations were deemed to be mainly appropriate for the food pairing cluster. The proposed measurement methodology for testing the openness of food pairing, which distinguishes between usual, novel, and unusual pairings, has demonstrated its usefulness. Those consumers who are open to food pairing have a high level of food involvement and a low degree of food neophobia. Furthermore, they show the highest organic food purchase frequency.
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Affiliation(s)
- Kristin Jürkenbeck
- University of Goettingen, Department for Agricultural Economics and Rural Development, Marketing for Food and Agricultural Products, Platz der Göttinger Sieben 5, 37073, Göttingen, Germany.
| | - Flora von Steimker
- University of Goettingen, Department for Agricultural Economics and Rural Development, Marketing for Food and Agricultural Products, Platz der Göttinger Sieben 5, 37073, Göttingen, Germany
| | - Achim Spiller
- University of Goettingen, Department for Agricultural Economics and Rural Development, Marketing for Food and Agricultural Products, Platz der Göttinger Sieben 5, 37073, Göttingen, Germany
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5
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Luchian CE, Scutarașu EC, Colibaba LC, Grosaru D, Cotea VV. Studies on the Enhancement of Sparkling Wine and Chocolate Pairing through Compositional Profile Analysis. Foods 2023; 12:3516. [PMID: 37761224 PMCID: PMC10529128 DOI: 10.3390/foods12183516] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 09/14/2023] [Accepted: 09/18/2023] [Indexed: 09/29/2023] Open
Abstract
Consumers are looking to experience as many interesting culinary combinations as possible, and there is a growing tendency to associate wine with various foods. Although there are some studies associating wine with chocolate, especially red wine, no articles have been published referring to sparkling wines. Therefore, the purpose of this investigation was to identify the taste compatibility and sensory synergies between sparkling wine and chocolate, with a focus on identifying combinations that can enhance the tasting experience. For this experiment, 14 variants of sparkling wines obtained in Romania and 5 chocolate assortments were evaluated to identify the best culinary match. White chocolate fitted better with Chardonnay-demi-dry sparkling wine; ruby chocolate presented a good match with Fetească neagră-demi-dry; milk chocolate with 32% cocoa powder associated better with Tămâioasă românească-sweet; and dark chocolate with 70% and 95% cocoa powder had synergic matches with Fetească neagră-sweet. Wine attributes like sweetness, acidity, alcoholic strength and chocolate composition significantly impacted the level of match.
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Affiliation(s)
| | - Elena Cristina Scutarașu
- Faculty of Horticulture, Iași University of Life Sciences, 3rd M. Sadoveanu Alley, 700490 Iași, Romania; (C.E.L.); (L.C.C.); (D.G.); (V.V.C.)
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6
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Sparkling Cider Paired with Italian Cheese: Sensory Analysis and Consumer Assessment. BEVERAGES 2022. [DOI: 10.3390/beverages8040082] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Cider is a beverage belonging to the tradition of many European rural areas. Pairing beverages and cheeses, even if it is part of an ancient tradition, is gaining more and more interest from the consumer. For this reason, in this research, we wanted to conduct a preliminary study on the combination of cider and cheese. In particular, six Italian sparkling ciders were selected, obtained through the Charmat and Champenoise method, and four types of Italian cheeses, from the Veneto region: Casatella Trevigiana, Fienil, Morlacco and Ubriaco, with very different sensory characteristics. The cider-cheese pairing test, conducted by a panel of experts, revealed how some cider parameters are reduced in intensity, such as astringency, while others are enhanced, such as fruitiness and persistence taste aroma. The hedonic test, conducted on the matching by 90 consumers, promoted some combinations while others were rejected. The sensory parameters associated with liking were fruity and taste aroma persistence, particularly expressed in some cider-cheese pairings.
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7
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Pairing coffee with basic tastes and real foods changes perceived sensory characteristics and consumer liking. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100591] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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8
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Arellano-Covarrubias A, Varela P, Escalona-Buendía HB, Gómez-Corona C. A food and beverage map: Exploring food-beverage pairing through projective mapping. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104431] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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9
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Arellano-Covarrubias A, Escalona-Buendía HB, Gómez-Corona C, Varela P. Pairing beer and food in social media: Is it an image worth more than a thousand words? Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100483] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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10
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Kustos M, Goodman S, Jeffery DW, Bastian SE. Appropriate food and wine pairings and wine provenance information: Potential tools for developing memorable dining experiences. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2021.104297] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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11
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Otheguy M, Honoré-Chedozeau C, Valentin D. Do wine experts share the same mental representation? A drawing elicitation study with wine makers, sellers, and critics. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2021.104302] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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12
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Moss R, Barker S, McSweeney MB. Using check‐all‐that‐apply to evaluate wine and food pairings: An investigation with white wines. J SENS STUD 2021. [DOI: 10.1111/joss.12720] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Rachael Moss
- School of Nutrition and Dietetics Acadia University Wolfville Nova Scotia Canada
| | - Sophie Barker
- School of Nutrition and Dietetics Acadia University Wolfville Nova Scotia Canada
| | - Matthew B. McSweeney
- School of Nutrition and Dietetics Acadia University Wolfville Nova Scotia Canada
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13
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Paz LI, Januszewska R, Schouteten JJ, Van Impe J. Challenges of pairing chocolates and nuts: Perceptions, interactions and dynamics of contrasting chocolates with nuts. Food Res Int 2021; 148:110620. [PMID: 34507764 DOI: 10.1016/j.foodres.2021.110620] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2020] [Revised: 07/15/2021] [Accepted: 07/19/2021] [Indexed: 11/29/2022]
Abstract
Chocolates paired with nuts are highly marketed products, however, there is a lack of scientific research and limited understanding of consumer sentiment towards the combination of these food products. The main objective of this research was to determine the consumers' response towards pairing five different chocolates (dark origin, milk, Gold, white fruity, and white vanilla) and three different nuts (hazelnut, almond, and pistachio) for the creation of pairing guidelines within Barry Callebaut's range. TimeSens© software was applied to assess the dynamic interaction of flavors through temporal dominance of sensations (TDS). It was observed that each type of chocolate presents different interactions of dominant flavors depending on the nut and its applications. Furthermore, variables such as liking, balance, and check-all-that-apply (CATA) were analyzed to create pairing guidelines related to different responses on the predominant flavor of each of the chocolates. These case studies determined that the liking of the different pairs was influenced by the dominant flavors of each of the chocolates and the balance found in the match. From the predominant flavors, it was concluded that respondents preferred chocolates with sweet and dairy attributes such as: milky, creamy, buttery. Salty and vanilla flavors also made good pairs as they accentuate the nut flavor. On the contrary, chocolates with intense bitter, roasted, cocoa, and sour flavors did not create the best combinations with the nuts, as these are contrasting or strong flavors that consumers are usually unfamiliar with when combined with nuts. To complement this study, further analysis can be developed using other types of chocolates, nuts, and applications, and then comparing the dominant flavors of the chocolates with distinctive nuts to assess the consumers' response towards the combinations.
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Affiliation(s)
- Linda Isabel Paz
- Ku Leuven, Faculty of Engineering Technology, Gebroeders de Smetstraat 1, 9000 Gent, Belgium.
| | - Renata Januszewska
- Barry Callebaut, Services N.V. Aalstersestraat 122, 9280 Lebbeke-Wieze, Belgium.
| | - Joachim J Schouteten
- Ghent University, Department of Agricultural Economics, Coupure Links 653, 9000 Gent, Belgium.
| | - Jan Van Impe
- Ku Leuven, Faculty of Engineering Technology, Gebroeders de Smetstraat 1, 9000 Gent, Belgium.
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14
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Systematic Review of Methods Used for Food Pairing with Coffee, Tea, Wine, and Beer. BEVERAGES 2021. [DOI: 10.3390/beverages7020040] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The current article is aimed at systematically reviewing the research methods used for food pairing with coffee, tea, wine, and beer. The primary aim of this review was to elucidate the state-of-the-art methods used for analysing food and beverage pairings with coffee, tea, wine, and beer; secondarily, to identify the basis of the selection criteria; and lastly, the method used to evaluate those pairings. The search was performed in three databases: Web of Science, ScienceDirect, and Scopus. Criteria for inclusion were studies with an experimental design, a descriptive analysis (DA), and/or hedonic consumer analysis of beverage and food pairing. The outcome had to be measured on a hedonic Likert scale, a line scale, a just about right (JAR), or a modified JAR scale or other relevant scale measurement method for the given attribute. A total of 24 studies were included in this review—the majority aimed at finding good food and beverage pairings. Most pairings were based on suggestions from experts on popular/common, similar origin, or quality of beverages and foods. The outcomes were measured in several different scales, precluding a direct comparison. The 24 articles used in this review did not provide a so-called “golden standard” of the pairing method. Only three articles provided a more scientifically based approach to investigate why a food and beverage pairing is perceived as a good match, using aromatic similarity, the primary taste, and the sensation of koku as their experimental factors.
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15
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Kustos M, Heymann H, Jeffery DW, Goodman S, Bastian SEP. Intertwined: What makes food and wine pairings appropriate? Food Res Int 2020; 136:109463. [PMID: 32846551 DOI: 10.1016/j.foodres.2020.109463] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2020] [Revised: 06/16/2020] [Accepted: 06/17/2020] [Indexed: 11/29/2022]
Abstract
This study sought to identify sensory attributes of appropriate food and wine pairings and relate them to balance, consumer liking, sensory complexity, and expected price. A descriptive analysis panel (n = 8) evaluated four Australian Shiraz wines along with four complex food samples, yielding 16 wine and food combinations. Based on the sensory profiles, distinct food and wine pairings (n = 6) were selected for consumer preference tests, comprising a real life, pseudo-three course meal with two wines. According to American consumers (n = 108), in the most appropriate pairings, flavour intensities increased and wine taste attributes changed in relation to individual components. Appropriate pairings positively correlated with liking, sensory complexity, and expected price to pay, and negatively with balance as a slight wine dominance was preferred. Pairings had an increase in liking and sensory complexity over the individual wine but not the food component. To account for individual variability, consumers were segmented by their liking of the pairing. Key drivers of successful pairings across consumer clusters were similar to the average consumer results, however, the preferred pairings differed by cluster. The findings suggest, the quality of food and wine pairings might be better measured with a combination of direct (dominance/balance, appropriateness of pairing) and indirect methods (sensory complexity, liking), instead of a single scale, and consumer segmentation may better account for the variability of results. The outcome of this study enhanced the understanding of the relationship between consumer behaviour and food and wine pairings.
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Affiliation(s)
- Marcell Kustos
- School of Agriculture, Food and Wine, Waite Research Institute, The University of Adelaide (UA), PMB 1, Glen Osmond, South Australia 5064, Australia
| | - Hildegarde Heymann
- Department of Viticulture and Enology, University of California at Davis, One Shields Avenue, Davis, CA 95616-5270, USA
| | - David W Jeffery
- School of Agriculture, Food and Wine, Waite Research Institute, The University of Adelaide (UA), PMB 1, Glen Osmond, South Australia 5064, Australia
| | - Steve Goodman
- Business School, The University of Adelaide, South Australia 5005, Australia
| | - Susan E P Bastian
- School of Agriculture, Food and Wine, Waite Research Institute, The University of Adelaide (UA), PMB 1, Glen Osmond, South Australia 5064, Australia.
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16
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17
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Pham DT, Ristic R, Stockdale VJ, Jeffery DW, Tuke J, Wilkinson K. Influence of partial dealcoholization on the composition and sensory properties of Cabernet Sauvignon wines. Food Chem 2020; 325:126869. [PMID: 32387983 DOI: 10.1016/j.foodchem.2020.126869] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2019] [Revised: 04/18/2020] [Accepted: 04/18/2020] [Indexed: 11/23/2022]
Abstract
Worldwide, winemakers are increasingly adopting alcohol management strategies to counter the higher wine ethanol concentrations observed over the past ~30 years. Wines with high ethanol levels exhibit increased 'hotness' on the palate, which is generally considered to negatively impact wine quality. This study investigated changes in the chemical and sensory profiles of five Cabernet Sauvignon wines following their partial dealcoholization by reverse osmosis-evaporative perstraction (RO-EP). Descriptive analysis (DA) of wine before and after RO-EP treatment indicated dealcoholization did not strongly affect wine aroma and flavor, consistent with the small changes observed in wine chemical composition. However, significant differences in the perception of wine palate attributes were observed, with dealcoholized wines found to exhibit lower acidity, sweetness, bitterness, saltiness and/or body. Astringency was enhanced following partial dealcoholization of one wine, but diminished in another. Sensory trials were also undertaken to determine the optimal ethanol concentration of wines, or the 'alcohol sweetspot'. Two approaches to alcohol sweetspotting of dealcoholized wines were evaluated, together with two methods of statistical analysis, chi-squared goodness of fit and one proportion tests.
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Affiliation(s)
- Duc-Truc Pham
- The University of Adelaide, School of Agriculture, Food and Wine, PMB 1, Glen Osmond, SA 5064, Australia; The Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, Australia.
| | - Renata Ristic
- The University of Adelaide, School of Agriculture, Food and Wine, PMB 1, Glen Osmond, SA 5064, Australia; The Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, Australia.
| | - Vanessa J Stockdale
- The Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, Australia; Treasury Wine Estate, 97 Sturt Highway, PMB 1, Nuriootpa, SA 5352, Australia.
| | - David W Jeffery
- The University of Adelaide, School of Agriculture, Food and Wine, PMB 1, Glen Osmond, SA 5064, Australia; The Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, Australia.
| | - Jonathan Tuke
- The University of Adelaide, School of Mathematical Sciences, Adelaide, SA 5000, Australia.
| | - Kerry Wilkinson
- The University of Adelaide, School of Agriculture, Food and Wine, PMB 1, Glen Osmond, SA 5064, Australia; The Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, Australia.
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18
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Spence C. Food and beverage flavour pairing: A critical review of the literature. Food Res Int 2020; 133:109124. [PMID: 32466920 DOI: 10.1016/j.foodres.2020.109124] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2019] [Revised: 02/22/2020] [Accepted: 02/23/2020] [Indexed: 01/13/2023]
Abstract
The recent explosion of interest in the topic of flavour pairing has been driven, at least in part, by the now-discredited food-pairing hypothesis, along with the emergence of the new field of computational gastronomy. Many chefs, sommeliers, mixologists, and drinks brands, not to mention a few food brands, have become increasingly interested in moving the discussions that they have with their consumers beyond the traditional focus solely on food and wine pairings. Here, two key approaches to pairing that might help to explain/justify those food and beverage combinations that the consumer is likely to appreciate are outlined. Historically-speaking, many conventional pairings emerged naturally from cultural/geographical matches, presumably internalized as semantic knowledge amongst consumers. In this review, such conventional pairings are framed as but one example of a cognitive/intellectual food-beverage strategy. The alternative approach to pairing that has become increasingly popular in recent years involves experts/commentators making recommendations based on the perceptual relationship, or interaction, between the component stimuli, be it one of perceived similarity, contrast, harmony, emergence, or modulation (either suppression or enhancement). Physicochemical accounts of pairing, based on the presence of shared flavour molecules (e.g., aromatic volatiles) in the to-be-combined flavours or ingredients, have also gained in popularity. Here, though, the latter approach is framed as an ultimately unsuccessful attempt to predict matches based on perceived similarity. This review summarizes the available evidence concerning food-beverage pairing and proposes a new dichotomy between intellectual/cognitive and perceptual pairing principles in the case of food-beverage matching.
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Nguyen AN, Johnson TE, Jeffery DW, Capone DL, Danner L, Bastian SE. Sensory and Chemical Drivers of Wine Consumers' Preference for a New Shiraz Wine Product Containing Ganoderma lucidum Extract as a Novel Ingredient. Foods 2020; 9:foods9020224. [PMID: 32093250 PMCID: PMC7074515 DOI: 10.3390/foods9020224] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2020] [Revised: 02/11/2020] [Accepted: 02/13/2020] [Indexed: 11/16/2022] Open
Abstract
This study explored wine consumers’ preferences towards a novel Australian Shiraz wine product containing Ganoderma lucidum (GL). Wine consumers (n = 124) were asked to complete a questionnaire and participate in a blind tasting of six GL wine products (differing in the amount and timing of GL extract additions). Based on individual liking scores for each GL wine product that was tasted, four hedonic clusters C1 (n = 44, preferred control and low levels of GL additions), C2 (n = 28, preferred control only), C3 (n = 26, generally preferred all GL additions) and C4 (n = 26, preferred 1 g/L additions and 4 g/L post-fermentation) were identified. Sensory attributes of the GL wine products were also profiled with rate-all-that-apply (n = 65) and the 31 sensory attributes that significantly differentiated the wines underwent principal component analysis with the hedonic clusters overlaid to explain consumers’ preferences. There was a clear separation between hedonic clusters. Sensory attributes and volatile flavor compounds that significantly differentiated the wines were subjected to partial least squares regression, which indicated the important positive drivers of liking among the hedonic clusters. Pepper and jammy aroma, 3-methylbutanoic acid (linked to fruity notes) and non-fruit aftertaste positively drove C2′s preference, whereas spice flavor and hexanoic acid (known for leafy and woody descriptors) drove C3′s liking. There were no positive drivers for C1′s liking but bitter taste, cooked vegetable, and toasty aromas drove this cluster’ dislike. C4 preferred brown appearance, tobacco aroma, and jammy and cooked vegetable flavors. These findings provide the wine industry with deeper insights into consumers’ liking towards new GL wine products targeted at the Australasian market.
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Affiliation(s)
- Anh N.H. Nguyen
- Department of Wine and Food Science, School of Agriculture, Food and Wine, The University of Adelaide, 5064 Glen Osmond, Australia (T.E.J.); (D.W.J.); (D.L.C.); (L.D.)
| | - Trent E. Johnson
- Department of Wine and Food Science, School of Agriculture, Food and Wine, The University of Adelaide, 5064 Glen Osmond, Australia (T.E.J.); (D.W.J.); (D.L.C.); (L.D.)
| | - David W. Jeffery
- Department of Wine and Food Science, School of Agriculture, Food and Wine, The University of Adelaide, 5064 Glen Osmond, Australia (T.E.J.); (D.W.J.); (D.L.C.); (L.D.)
- Australian Research Council Training Centre for Innovative Wine Production, The University of Adelaide, 5064 Glen Osmond, Australia
| | - Dimitra L. Capone
- Department of Wine and Food Science, School of Agriculture, Food and Wine, The University of Adelaide, 5064 Glen Osmond, Australia (T.E.J.); (D.W.J.); (D.L.C.); (L.D.)
- Australian Research Council Training Centre for Innovative Wine Production, The University of Adelaide, 5064 Glen Osmond, Australia
| | - Lukas Danner
- Department of Wine and Food Science, School of Agriculture, Food and Wine, The University of Adelaide, 5064 Glen Osmond, Australia (T.E.J.); (D.W.J.); (D.L.C.); (L.D.)
| | - Susan E.P. Bastian
- Department of Wine and Food Science, School of Agriculture, Food and Wine, The University of Adelaide, 5064 Glen Osmond, Australia (T.E.J.); (D.W.J.); (D.L.C.); (L.D.)
- Australian Research Council Training Centre for Innovative Wine Production, The University of Adelaide, 5064 Glen Osmond, Australia
- Correspondence: ; Tel.: +61-8-8313-6647
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Abstract
Wine has historically been associated with religious rights, used as a salubrious beverage, employed as a medication as well as a medicinal solvent, and consumed as a food accompaniment. It is the last use that is most intimately associated in the minds of most modern consumers. Despite this, there is little flavor commonality on which pairing could be based. The first section of the chapter examines this feature and wine's primary role as a palate cleanser and food condiment. The synergistic role of food and wine in suppressing each other's least pleasant attributes is also explained. The final section deals with the latest evidence relating to the many beneficial health effects of moderate wine consumption, shortfalls in the data, headache induction, dental erosion, and conditions under which wine intake is contraindicated.
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21
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Nguyen ANH, Capone DL, Johnson TE, Jeffery DW, Danner L, Bastian SEP. Volatile Composition and Sensory Profiles of a Shiraz Wine Product Made with Pre- and Post-Fermentation Additions of Ganoderma lucidum Extract. Foods 2019; 8:foods8110538. [PMID: 31683996 PMCID: PMC6915547 DOI: 10.3390/foods8110538] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2019] [Revised: 10/22/2019] [Accepted: 10/23/2019] [Indexed: 11/16/2022] Open
Abstract
Novel Shiraz red wine products enriched with Ganoderma lucidum (GL) extract, a traditional Asian medicinal mushroom, were developed and characterized. GL extract was added at different levels prior to and after primary fermentation to investigate its impact on the juice fermentation kinetics, and the chemical composition and sensory properties of the resulting wines. The fermentation kinetics of red grape juice were not significantly different between ferments. Basic chemical analyses plus headspace solid-phase micro-extraction (HS-SPME), gas chromatography‒mass spectrometry (GC-MS), and a rate-all-that-apply (RATA) (n = 65) sensory panel were used to investigate the influence of GL extract additions on wine composition and sensory characteristics. Of the 54 sensory attributes assessed, 39 significantly differentiated the wines. A clear separation between GL wine treatments was evident with PLS regression, where specific volatiles were correlated with relevant sensory attributes that dominated the wines. These products could be promising for emerging wine markets.
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Affiliation(s)
- Anh N H Nguyen
- School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia.
| | - Dimitra L Capone
- School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia.
- Australian Research Council Training Centre for Innovative Wine Production, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia.
| | - Trent E Johnson
- School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia.
| | - David W Jeffery
- School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia.
- Australian Research Council Training Centre for Innovative Wine Production, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia.
| | - Lukas Danner
- School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia.
| | - Susan E P Bastian
- School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia.
- Australian Research Council Training Centre for Innovative Wine Production, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia.
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Eschevins A, Giboreau A, Julien P, Dacremont C. From expert knowledge and sensory science to a general model of food and beverage pairing with wine and beer. Int J Gastron Food Sci 2019. [DOI: 10.1016/j.ijgfs.2019.100144] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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23
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Sato K, Kinugasa H. Influence of Japanese green tea on the
Koku
attributes of bonito stock: Proposed basic rules of pairing Japanese green tea with
Washoku. J SENS STUD 2019. [DOI: 10.1111/joss.12539] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Kohei Sato
- Central Research Institute, Ito En Ltd. Shizuoka Japan
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24
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Adding condiments to foods: How does static and dynamic sensory perception change when bread and carrots are consumed with mayonnaise? Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2018.11.013] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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25
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Scander H, Monteagudo C, Nilsen B, Tellström R, Yngve A. Food and beverage dinner combinations, patterns among Swedish adults. Int J Gastron Food Sci 2018. [DOI: 10.1016/j.ijgfs.2018.08.003] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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26
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Eschevins A, Giboreau A, Allard T, Dacremont C. The role of aromatic similarity in food and beverage pairing. Food Qual Prefer 2018. [DOI: 10.1016/j.foodqual.2017.12.005] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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27
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Kim HJ, Chung SJ, Kim KO, Nielsen B, Ishii R, O'Mahony M. A cross-cultural study of acceptability and food pairing for hot sauces. Appetite 2018; 123:306-316. [PMID: 29325771 DOI: 10.1016/j.appet.2018.01.006] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2017] [Revised: 01/04/2018] [Accepted: 01/04/2018] [Indexed: 10/18/2022]
Abstract
This study was conducted to understand the acceptance levels of hot sauces among consumers from different culinary cultures. Two newly developed hot sauces [fermented red chili pepper with soybean-paste-based sauce(GS) and fermented red chili-pepper-based sauce(KS)] were compared with Tabasco sauce(TB) and Sriracha sauce(SR). Two separate cross-cultural home-use tests(HUTs) were conducted: pizza and cream soup were provided as food items in HUT 1, whereas grilled chicken wings and rice noodle soup were provided in HUT 2. Consumers residing in Denmark, South Korea, and US participated in each HUT (n≅100 per country). Acceptance levels and the reasons for (dis)liking particular hot sauces applied to food systems were assessed. The food items that paired well with different hot sauces when the sauces were applied freely to regular meals were also analyzed among the US and Korean subjects. When the hot-sauce samples were applied to pizza and cream soup, the preferred order of the samples exhibited a cross-cultural agreement (GS = KS > TB). In the case of grilled chicken and rice noodle soup, the acceptance rating was similar for the three types of hot sauces among Koreans, whereas the acceptance was higher for SR among the US subjects for both foodstuffs, while Danish subjects preferred GS and KS over SR. The US subjects did not like hot-sauce samples with sweet and weak spiciness, whereas the Korean and Danish subjects disliked the hot-sauce sample when it was too spicy and not sufficiently sweet. These findings indicate that the matching of particular sauces with specific food items is culture-dependent, and this needs to be considered when trying to export food products such as hot sauce to other countries.
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Affiliation(s)
- Hyun-Jee Kim
- Department of Nutritional Science and Food Management, Ewha Womans University, Ewhayeodae-gil 52, Seodaemun-Gu, Seoul 03760, Republic of Korea
| | - Seo-Jin Chung
- Department of Nutritional Science and Food Management, Ewha Womans University, Ewhayeodae-gil 52, Seodaemun-Gu, Seoul 03760, Republic of Korea.
| | - Kwang-Ok Kim
- Department of Food Science and Engineering, Ewha Womans University, Ewhayeodae-gil 52, Seodaemun-Gu, Seoul 03760, Republic of Korea
| | - Belinda Nielsen
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg, Denmark
| | - Rie Ishii
- Department of Food Science and Technology, University of California, Davis, CA 95616, USA
| | - Michael O'Mahony
- Department of Food Science and Technology, University of California, Davis, CA 95616, USA
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28
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Wine and Cheese: Two Products or One Association? A New Method for Assessing Wine-Cheese Pairing. BEVERAGES 2018. [DOI: 10.3390/beverages4010013] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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29
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Niimi J, Liu M, Bastian SE. Flavour-tactile cross-modal sensory interactions: The case for astringency. Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2017.07.002] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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30
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Galmarini MV, Loiseau AL, Debreyer D, Visalli M, Schlich P. Use of Multi-Intake Temporal Dominance of Sensations (TDS) to Evaluate the Influence of Wine on Cheese Perception. J Food Sci 2017; 82:2669-2678. [PMID: 29023703 DOI: 10.1111/1750-3841.13932] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2017] [Revised: 08/25/2017] [Accepted: 08/28/2017] [Indexed: 11/26/2022]
Abstract
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. PRACTICAL APPLICATION This paper aims to validate an innovative protocol on dynamic sensory data acquisition in which consumers evaluate the impact of a beverage (wine) on a solid food (cheese). This protocol is complementary to a previous one presented in this journal, where the effect of cheese was tested on wine. Together they make up an interesting approach towards developing a new tool for the food sector to better understand the impact of one food product on another. This could lead to a better description of a whole meal, something which is still missing in sensory science.
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Affiliation(s)
- Mara V Galmarini
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRA, Univ. Bourgogne Franche-Comté, 9E Bvd Jeanne d'Arc, 21000, F-21000 Dijon, France.,Member of CONICET, Buenos Aires, Argentina, Godoy Cruz 2290 (C1425FQB) Ciudad Autónoma de Buenos Aires, Argentina.,Facultad de Ingeniería y Ciencias Agrarias, Pontificia Univ. Católica Argentina, Buenos Aires, Argentina
| | - Anne-Laure Loiseau
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRA, Univ. Bourgogne Franche-Comté, 9E Bvd Jeanne d'Arc, 21000, F-21000 Dijon, France
| | - Doëtte Debreyer
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRA, Univ. Bourgogne Franche-Comté, 9E Bvd Jeanne d'Arc, 21000, F-21000 Dijon, France
| | - Michel Visalli
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRA, Univ. Bourgogne Franche-Comté, 9E Bvd Jeanne d'Arc, 21000, F-21000 Dijon, France
| | - Pascal Schlich
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRA, Univ. Bourgogne Franche-Comté, 9E Bvd Jeanne d'Arc, 21000, F-21000 Dijon, France
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31
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Go JE, Kim MR, Chung SJ. Acquired (dis)liking of natural cheese in different repeated exposure environment. Food Res Int 2017; 99:403-412. [DOI: 10.1016/j.foodres.2017.05.031] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2017] [Revised: 05/28/2017] [Accepted: 05/29/2017] [Indexed: 11/30/2022]
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32
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Niimi J, Danner L, Li L, Bossan H, Bastian SEP. Wine consumers' subjective responses to wine mouthfeel and understanding of wine body. Food Res Int 2017; 99:115-122. [PMID: 28784467 DOI: 10.1016/j.foodres.2017.05.015] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2017] [Revised: 05/16/2017] [Accepted: 05/19/2017] [Indexed: 11/19/2022]
Abstract
Wine mouthfeel is considered important for wine quality by experts, while consumers understanding of mouthfeel and the role of wine body in their wine choice is unknown. One experiment determined the influence of intrinsic wine mouthfeel on consumers' wine liking and emotions, and the other, how consumers understand the term wine body. The first experiment used a 2 astringency level×2 body level experimental design. The samples were base wine with; nothing added (control), added xanthan gum (for increased body), added grape seed extract (GSE, for increased astringency), and with both added xanthan gum and GSE. The consumer taste trial (n=112) indicated that wine with increased body did not influence wine liking and emotions; while increased astringency decreased liking and elicited more intense negative emotions. The second experiment examined consumers' knowledge of wine body through an online survey (n=136). Consumers described wine body most frequently using words such as flavour, fullness, and strength. Wine body was therefore understood by consumers predominantly as a holistic multi-sensory perception of flavour. Wine flavour was indicated by consumers to be the most important factor driving purchase decisions followed by balance of flavours and wine body. It is crucial that wine professionals carefully communicate wine characteristics to consumers to prevent possible misunderstandings such as the meaning of wine body and as a result better meet consumer expectations. In future, the term body may benefit from a clearer definition for academic research as well as industry.
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Affiliation(s)
- Jun Niimi
- School of Agriculture, Food & Wine, The University of Adelaide, Waite Campus Adelaide, SA, Australia
| | - Lukas Danner
- School of Agriculture, Food & Wine, The University of Adelaide, Waite Campus Adelaide, SA, Australia
| | - Luxing Li
- School of Agriculture, Food & Wine, The University of Adelaide, Waite Campus Adelaide, SA, Australia
| | - Hélène Bossan
- School of Agriculture, Food & Wine, The University of Adelaide, Waite Campus Adelaide, SA, Australia; Institut national supérieur des sciences agronomiques de l'alimentation et de l'environnement, Agrosup Dijon, Dijon, France
| | - Susan E P Bastian
- School of Agriculture, Food & Wine, The University of Adelaide, Waite Campus Adelaide, SA, Australia.
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34
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Nygren T, Nilsen AN, Öström Å. Dynamic changes of taste experiences in wine and cheese combinations. ACTA ACUST UNITED AC 2017. [DOI: 10.1080/09571264.2017.1284655] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Tobias Nygren
- School of Hospitality, Culinary Arts and Meal Science, Örebro University, Örebro, Grythyttan, Sweden
| | - Asgeir Nikolai Nilsen
- School of Hospitality, Culinary Arts and Meal Science, Örebro University, Örebro, Grythyttan, Sweden
| | - Åsa Öström
- School of Hospitality, Culinary Arts and Meal Science, Örebro University, Örebro, Grythyttan, Sweden
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35
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Arboretti Giancristofaro R, Boatto V, Tempesta T, Vecchiato D. Statistical Modeling for the Evaluation of Consumers’ Preferences. COMMUN STAT-SIMUL C 2016. [DOI: 10.1080/03610918.2014.920884] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- R. Arboretti Giancristofaro
- Department of Land, Environment, Agriculture and Forestry, University of Padova, Campus di Agripolis, Legnaro, Padova, Italy
| | - V. Boatto
- Department of Land, Environment, Agriculture and Forestry, University of Padova, Campus di Agripolis, Legnaro, Padova, Italy
| | - T. Tempesta
- Department of Land, Environment, Agriculture and Forestry, University of Padova, Campus di Agripolis, Legnaro, Padova, Italy
| | - D. Vecchiato
- Department of Land, Environment, Agriculture and Forestry, University of Padova, Campus di Agripolis, Legnaro, Padova, Italy
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36
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Franczak BC, Browne RP, McNicholas PD, Findlay CJ. Product selection for liking studies: The sensory informed design. Food Qual Prefer 2015. [DOI: 10.1016/j.foodqual.2015.02.015] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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37
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38
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Paulsen MT, Rognså GH, Hersleth M. Consumer perception of food–beverage pairings: The influence of unity in variety and balance. Int J Gastron Food Sci 2015. [DOI: 10.1016/j.ijgfs.2014.12.003] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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39
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40
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Comparison of descriptive analysis, projective mapping and sorting performed on pictures of fruit and vegetable mixes. Food Qual Prefer 2014. [DOI: 10.1016/j.foodqual.2014.02.006] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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41
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Koone R, Harrington RJ, Gozzi M, McCarthy M. The role of acidity, sweetness, tannin and consumer knowledge on wine and food match perceptions. ACTA ACUST UNITED AC 2014. [DOI: 10.1080/09571264.2014.899491] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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42
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Wine, Food and Health. WINE SCIENCE 2014. [PMCID: PMC7173591 DOI: 10.1016/b978-0-12-381468-5.00012-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Wine has historically been associated with religious rights, used as a salubrious beverage, employed as a medication as well as a medicinal solvent, and consumed as a food accompaniment. It is the latter that is most intimately associated in the minds of most modern consumers. Despite this, there is little flavor commonality on which pairing could be based. The first section of the chapter examines this feature, and wine’s primary role as a palate cleanser and food condiment. The synergistic role of food and wine in suppressing each other’s least pleasant attributes is also explained. The final section deals with the latest evidence relating to the many beneficial health effects of moderate wine consumption, shortfalls in the data, headache induction, dental erosion, and conditions under which wine intake is contraindicated.
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43
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Donadini G, Fumi MD, Lambri M. A preliminary study investigating consumer preference for cheese and beer pairings. Food Qual Prefer 2013. [DOI: 10.1016/j.foodqual.2013.05.012] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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44
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Traynor MP, Burke R, O'Sullivan MG, Hannon JA, Barry-Ryan C. Sensory and chemical interactions of food pairings (basmati rice, bacon and extra virgin olive oil) with banana. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.07.050] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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45
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Multidimensional scaling (MDS), cluster and descriptive analyses provide preliminary insights into Australian Shiraz wine regional characteristics. Food Qual Prefer 2013. [DOI: 10.1016/j.foodqual.2013.03.010] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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46
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Donadini G, Fumi MD, Lambri M. The hedonic response to chocolate and beverage pairing: A preliminary study. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.06.009] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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