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Stoffel ES, Robertson TM, Catania AA, Casassa LF. The Impact of Fermentation Temperature and Cap Management on Selected Volatile Compounds and Temporal Sensory Characteristics of Grenache Wines from the Central Coast of California. Molecules 2023; 28:molecules28104230. [PMID: 37241971 DOI: 10.3390/molecules28104230] [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: 05/06/2023] [Revised: 05/16/2023] [Accepted: 05/18/2023] [Indexed: 05/28/2023] Open
Abstract
Grenache wines from the Central Coast of California were subjected to different alcoholic fermentation temperature regimes (Cold, Cold/Hot, Hot) and cap management protocols, namely, punch down (PD), or no punch down (No PD), to determine the effect of these practices on the color, aroma, and the retronasal and mouthfeel sensory characteristics of the resulting wines. Descriptive analysis (n = 8, line scale rating 0-15) results indicated that the combination of a hot fermentation temperature and no punch downs led to a significantly higher intensity in perceived color saturation (7.89) and purple hue (8.62). A two-way analysis of variance (ANOVA) showed that cap management was significantly more impactful on the perception of orthonasal aromas than fermentation temperature. The reduction aroma was significantly higher in No PD wines (5.02) compared to PD wines (3.50), while rose and hot aromas had significantly higher intensity perception for PD wines (5.18, 6.80) than for No PD wines (6.80, 6.14). Conversely, analysis of selected volatile compounds indicated that fermentation temperature was more impactful than cap management regime. Cold/Hot wines had higher concentrations of important esters such as ethyl hexanoate (650 µg/L) and isoamyl acetate (992 µg/L). Cold wines had a higher concentration of β-damascenone (0.719 µg/L). TCATA evaluation (n = 8) indicated that Cold/Hot PD wines had a significantly higher citation proportion of fruit flavor (1.0) and velvet astringency perception (0.80) without significant reduction flavors. Finally, the present study represents a contribution with the main volatile compounds (e.g., β-damascenone and esters in the Cold and Cold/Hot fermented wines, respectively; hexanol in PD wines, which may be potentially responsible for a hot mouthfeel), and sensory characteristics (red fruit, tropical fruit, white pepper, and rose) of Grenache wines grown in the Mediterranean climate of the Central Coast of California.
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Affiliation(s)
- Emily S Stoffel
- Food Science & Nutrition Department, California Polytechnic State University, San Luis Obispo, CA 93407, USA
- Wine & Viticulture Department, California Polytechnic State University, San Luis Obispo, CA 93407, USA
| | - Taylor M Robertson
- Wine & Viticulture Department, California Polytechnic State University, San Luis Obispo, CA 93407, USA
| | - Anibal A Catania
- Centro de Estudios de Enología, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agro-pecuaria (INTA), San Martín 3853, Mendoza 5507, Argentina
| | - L Federico Casassa
- Wine & Viticulture Department, California Polytechnic State University, San Luis Obispo, CA 93407, USA
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2
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Yu Y, Nie Y, Chen S, Xu Y. Characterization of the dynamic retronasal aroma perception and oral aroma release of Baijiu by progressive profiling and an intra-oral SPME combined with GC×GC-TOFMS method. Food Chem 2022; 405:134854. [DOI: 10.1016/j.foodchem.2022.134854] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 11/01/2022] [Accepted: 11/02/2022] [Indexed: 11/09/2022]
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3
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Application of Cool Fermentation Temperatures to Encourage Non-Saccharomyces Yeasts to Yield Lower Ethanol Concentrations in Wines. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8090421] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Application of cool temperatures were studied to encourage Metschnikowia pulcherrima P01A016 and Meyerozyma guilliermondii P40D002 prior inoculation of Saccharomyces cerevisiae D254 to lower ultimate ethanol concentrations achieved. Merlot grape must was distributed into 300 L temperature-controlled tanks and inoculated with non-Saccharomyces yeasts three days before S. cerevisiae. For control fermentations, S. cerevisiae was inoculated with maximum temperatures set to 25 °C (temperature regime I) while those with Mt. pulcherrima or My. guilliermondii were initially set to 15 °C (temperature regime II) or 17.5 °C (temperature regime III) before increasing to 25 °C after adding S. cerevisiae. Once fermentations achieved dryness (≤2 g/L residual sugar), wines were bottled and stored for six months at 7 °C before sensory analysis. Ethanol reduction by Mt. pulcherrima was not observed in wines fermented under II but was by III (0.8% v/v). In contrast, musts inoculated with My. guilliermondii yielded wines with ethanol concentrations lowered by 0.3% (II) or 0.4% v/v (III). Sensory panelists found wines with Mt. pulcherrima to express lower sensory scores for ‘hotness’, ‘bitterness’, and ‘ethanol’ flavor with fewer differences noted for My. guilliermondii. Reducing final ethanol concentrations of Merlot wines were achieved by Mt. pulcherrima or My. guilliermondii using cooler initial fermentation temperatures without adversely affecting final wine quality.
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4
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Dietz C, Yang Q, Ford R. The impact of time standardising TCATA by modality data on the multisensory profile of beer. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104506] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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5
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A TCATA by modality approach to study the multisensory temporal profile of hop bitter and flavour products applied in lager. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104470] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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6
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González-Muñoz B, Garrido-Vargas F, Pavez C, Osorio F, Chen J, Bordeu E, O'Brien JA, Brossard N. Wine astringency: more than just tannin-protein interactions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:1771-1781. [PMID: 34796497 DOI: 10.1002/jsfa.11672] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/23/2020] [Revised: 09/22/2021] [Accepted: 11/19/2021] [Indexed: 06/13/2023]
Abstract
Red wines are characterized by their astringency, a very important sensory attribute that affects the perceived quality of wines. Three mechanisms have been proposed to explain astringency, and two theories describe how these mechanisms work in an integrated manner to produce tactile sensations such as drying, roughening, shrinking and puckering. The factors involved include not only tannins and salivary proteins, but also anthocyanins, grape polysaccharides and mannoproteins, as well as other wine matrix components that modulate their interactions. These multifactorial interactions could be responsible for different sensory responses and therefore need to be further studied. This review presents the latest advances in astringency perception and its possible origins, with special attention on the interactions of components, their impact on oral perception and the development of astringency sub-qualities. Future research efforts should concentrate on understanding the mechanisms involved as well as on the limiting factors related to the conformation and stability of the tannin-salivary protein complexes. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Beatriz González-Muñoz
- Departamento de Fruticultura y Enología, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago, Chile
- Departamento de Genética Molecular y Microbiología, Facultad de Ciencias Biológicas, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Fernanda Garrido-Vargas
- Departamento de Fruticultura y Enología, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago, Chile
- Departamento de Genética Molecular y Microbiología, Facultad de Ciencias Biológicas, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Carolina Pavez
- Departamento de Fruticultura y Enología, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Fernando Osorio
- Departamento de Ciencia y Tecnología de Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile, Santiago, Chile
| | - Jianshe Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, P. R. China
| | - Edmundo Bordeu
- Departamento de Fruticultura y Enología, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - José A O'Brien
- Departamento de Fruticultura y Enología, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago, Chile
- Departamento de Genética Molecular y Microbiología, Facultad de Ciencias Biológicas, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Natalia Brossard
- Departamento de Fruticultura y Enología, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago, Chile
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Castura J, Rutledge D, Ross C, Næs T. Discriminability and uncertainty in principal component analysis (PCA) of temporal check-all-that-apply (TCATA) data. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104370] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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8
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The Use of Temporal Check-All-That-Apply and Category Scaling by Experienced Panellists to Evaluate Sweet and Dry Ciders. BEVERAGES 2021. [DOI: 10.3390/beverages7020024] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Cider is a growing market in North America, but more studies need to be completed to fully understand ciders’ sensory properties. The primary objective of this study was to identify the differences in the sensory properties of ciders described as “sweet” or “dry” using both static (category scales) and dynamic (temporal check-all-that-apply, TCATA) sensory methodologies. The secondary objective was to evaluate experienced panellists with a familiar methodology (category scales) and an unfamiliar methodology (TCATA). The sweet ciders were characterized by sweet, floral, cooked apple, and fresh apple attributes, and they had a sour aftertaste. The dry ciders were found to be bitter, sour, earthy, and mouldy, and they had a sour and bitter aftertaste. The experienced panellists produced reproducible results using both methodologies; however, they did not find small differences between the cider samples. Future research should investigate a wider range of cider and investigate ciders’ aftertaste. More studies need to be completed on experienced panellists and on when researchers and the food industry should use them.
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Limbad M, Gutierrez Maddox N, Hamid N, Kantono K. Sensory and Physicochemical Characterization of Sourdough Bread Prepared with a Coconut Water Kefir Starter. Foods 2020; 9:E1165. [PMID: 32847003 PMCID: PMC7554862 DOI: 10.3390/foods9091165] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2020] [Revised: 08/17/2020] [Accepted: 08/19/2020] [Indexed: 11/17/2022] Open
Abstract
There is a recognized need for formulating functional food products using selected lactic acid bacteria (LAB) starter cultures from various sources such as kefir, yoghurt or kombucha that have health benefits. The principle objective of this study was to investigate the use of a coconut water kefir-based fermentation starter culture using Lactobacillus fermentum and Lactobacillus plantarum to develop a sourdough bread. Check-all-that-apply (CATA) sensory profiling was used in this study to evaluate the sensory profile of sourdough breads that varied with culture type, culture concentrations, with and without added yeast, and with fermentation for 18 and 24 h. Based on correspondence analysis (CA) of the CATA results, bread samples with positive sensory attributes were chosen for further physicochemical analysis. Physicochemical analyses (texture, proximate composition, shelf life, carboxylic acid analysis and amino acid analysis) were carried out on breads formulated with starter culture concentrations of 8.30 log CFU/mL of L. fermentum, 4.90 log CFU/mL of L. fermentum and 9.60 log CFU/mL of L. plantarum, each fermented for 24 h without baker's yeast. The bread sample that was formulated with a coconut water kefir (CWK) starter culture containing 9.60 log CFU/mL of L. plantarum, without dry yeast and fermented for 24 h, had significantly higher values for almost all amino acids and a lower protein content compared to samples formulated using CWK cultures containing 8.30 log CFU/mL of L. fermentum and 4.90 log CFU/mL of L. fermentum, both without dry yeast and fermented for 24 h. The bread sample formulated with CWK starter culture containing 9.60 log CFU/mL of L. plantarum, without dry yeast and fermented for 24 h, also produced significant quantities of organic acids (pyruvic acid, acetic acid, lactic acid and succinic acid). These changes in the physicochemical properties can improve overall bread quality in terms of flavor, shelf life, texture and nutritional value.
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Affiliation(s)
- Mansi Limbad
- Department of Food Science and Microbiology, Auckland University of Technology, 34, Saint Paul Street, Auckland 1010, New Zealand; (N.G.M.); (N.H.); (K.K.)
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10
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Individual Differences in Thresholds and Consumer Preferences for Rotundone Added to Red Wine. Nutrients 2020; 12:nu12092522. [PMID: 32825364 PMCID: PMC7551619 DOI: 10.3390/nu12092522] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2020] [Revised: 08/15/2020] [Accepted: 08/17/2020] [Indexed: 11/24/2022] Open
Abstract
Rotundone is an aromatic compound found in the skin of some grapes (e.g., Shiraz, Noiret) that contributes peppery notes to wines made with these varieties. There may be a specific anosmia for rotundone, as some individuals are unable to detect it even at high concentrations, despite otherwise normal olfaction. This may affect perception of and preference for rotundone-containing wines. Here, we report rotundone detection thresholds (orthonasal n = 56; retronasal n = 53) and rejection thresholds (n = 86) in red wine for a convenience sample of non-expert consumers in Pennsylvania. Focus groups were conducted to better understand consumer attitudes and preferences for rotundone. Ortho- and retronasal detection thresholds were nearly identical (140 v. 146 ng/L). Roughly 40% of our sample was anosmic to rotundone, extending evidence for a specific anosmia to a North American cohort. As ortho- and retronasal thresholds were extremely similar, future work on rotundone can rely on orthonasal assessment. In our participants, added rotundone was generally disliked, and in focus groups, the concept of a ‘peppery’ wine was not appealing. Winemakers need to carefully consider biological and attitudinal segmentation when making and marketing peppery wines. Further work is needed to identify the genetic basis for this anosmia.
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11
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Schlossareck C, Ross CF. Consumer sensory evaluation of aftertaste intensity and liking of spicy paneer cheese. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14524] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
| | - Carolyn F. Ross
- School of Food Science Washington State University Pullman WA 99164 USA
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12
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Beaton D, Meyners M. Powerful visualization of product-attribute associations for temporal data. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2018.09.002] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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13
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14
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15
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Poveromo AR, Hopfer H. Temporal Check-All-That-Apply (TCATA) Reveals Matrix Interaction Effects on Flavor Perception in a Model Wine Matrix. Foods 2019; 8:foods8120641. [PMID: 31817250 PMCID: PMC6963432 DOI: 10.3390/foods8120641] [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: 10/26/2019] [Revised: 12/01/2019] [Accepted: 12/02/2019] [Indexed: 11/16/2022] Open
Abstract
Traditionally, the sensory properties of wine were characterized using a trained panel and descriptive analysis (DA)-a static sensory evaluation method. As wine is a complex mixture, with evolving sensory properties, a way to capture these changes is needed in order to fully describe the sensory experience of wine perception. In this study, temporal check-all-that-apply (TCATA), a dynamic sensory evaluation method, was used to characterize model wine samples reminiscent of a white, hybrid wine. Twelve model wines varied in levels of ethanol, glycerol, and caffeic acid, representing commercial levels in Pennsylvania. Samples were evaluated for up to three minutes by a trained TCATA panel (n = 12) for flavor, taste, and mouthfeel attributes. In general, the experimental factors, ethanol and glycerol, along with interactions between factors, had the greatest temporal effects, with significant differences in flavor attributes occurring within the first 30 seconds of evaluation, while taste and mouthfeel attributes showed significant differences throughout the evaluation period. Overall, ethanol had the greatest impact on temporal wine perception. The findings of this study further suggest that a temporal evaluation method, like TCATA, should be paired with DA to completely characterize a complex and evolving sample. Further, changes in wine matrix components affect sensory perception both in direct and indirect ways-the latter indicated by taste-taste suppression and cross-modal interaction effects.
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Affiliation(s)
- Andrew R. Poveromo
- Department of Food Science, The Pennsylvania State University, State College, PA 16802, USA;
| | - Helene Hopfer
- Department of Food Science, The Pennsylvania State University, State College, PA 16802, USA;
- Sensory Evaluation Center (SEC), The Pennsylvania State University, State College, PA 16802, USA
- Correspondence: ; Tel.: +1-814-863-5572
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16
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Harwood WS, Parker MN, Drake M. Influence of ethanol concentration on sensory perception of rums using temporal check‐all‐that‐apply. J SENS STUD 2019. [DOI: 10.1111/joss.12546] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- William S. Harwood
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research CenterNorth Carolina State University Raleigh North Carolina
| | - Megan N. Parker
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research CenterNorth Carolina State University Raleigh North Carolina
| | - MaryAnne Drake
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research CenterNorth Carolina State University Raleigh North Carolina
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17
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Kawasaki H, Yoshimura W, Wakita A, Kasamatsu C. Visualization of temporal differences between dominant perceptions in temporal dominance of sensations (TDS) and temporal check-all-that-apply (TCATA) perceptions using dominance-highlighted TCATA (dTCATA) curves. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2019.05.009] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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18
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Vidal L, Antúnez L, Ares G, Cuffia F, Lee PY, Le Blond M, Jaeger SR. Sensory product characterisations based on check-all-that-apply questions: Further insights on how the static (CATA) and dynamic (TCATA) approaches perform. Food Res Int 2019; 125:108510. [PMID: 31554131 DOI: 10.1016/j.foodres.2019.108510] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2019] [Revised: 06/13/2019] [Accepted: 06/21/2019] [Indexed: 11/29/2022]
Abstract
Check-all-that-apply (CATA) questions have become one of the most popular methods for sensory characterisation with consumers. Temporal CATA (TCATA) is an extension of the former that takes into account the dynamic nature of sensory perception. The aim of the present work was to expand the methodological comparison of CATA and TCATA questions, considering the characterisation of solid products that undergo substantial oral processing when consumed. Five studies involving a total of 731 consumers were conducted with different product categories: dried apricots, peas, cheese, bread and milk chocolate. A between-subjects experimental design was used to compare the static and dynamic versions of CATA questions. For comparison purposes, TCATA data were analysed as CATA by collapsing the data into four fixed time intervals (quarters). The four quarters of TCATA were compared to results from CATA considering the frequency of use of the terms, sample discrimination, and product configurations. The temporal aspect of TCATA did not largely modify the average citation proportion of terms or the maximum citation proportion for individual terms. Significant differences among samples were established for most of the terms in both CATA and TCATA evaluations, albeit some subtle differences between the two methods were found. These differences were dependent on the product category and the specific sensory characteristics that were relevant for describing the focal samples. The largest differences were found for Study 5 (milk chocolate), for which TCATA identified a few additional insights on the evolution of similarities and differences among samples. However, in most cases general findings were virtually identical for both methodological approaches. In light of these results, the extra effort of using a dynamic sensory characterisation method compared to a static one, may, in many instances, not be warranted.
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Affiliation(s)
- Leticia Vidal
- Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, By Pass de Rutas 8 y 101 s/n. CP. 91000, Pando, Canelones, Uruguay.
| | - Lucía Antúnez
- Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, By Pass de Rutas 8 y 101 s/n. CP. 91000, Pando, Canelones, Uruguay
| | - Gastón Ares
- Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, By Pass de Rutas 8 y 101 s/n. CP. 91000, Pando, Canelones, Uruguay
| | - Facundo Cuffia
- Instituto de Tecnología de Alimentos (ITA), Cátedra de Análisis Sensorial, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santiago del Estero 2829, Santa Fe 3000, Argentina
| | - Pui-Yee Lee
- The New Zealand Institute for Plant & Food Research Ltd., 120 Mt Albert Road, Private Bag 92169, Auckland, New Zealand
| | - Marie Le Blond
- The New Zealand Institute for Plant & Food Research Ltd., 120 Mt Albert Road, Private Bag 92169, Auckland, New Zealand
| | - Sara R Jaeger
- The New Zealand Institute for Plant & Food Research Ltd., 120 Mt Albert Road, Private Bag 92169, Auckland, New Zealand
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Makame J, Cronje T, Emmambux NM, De Kock H. Dynamic Oral Texture Properties of Selected Indigenous Complementary Porridges Used in African Communities. Foods 2019; 8:foods8060221. [PMID: 31234403 PMCID: PMC6617364 DOI: 10.3390/foods8060221] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2019] [Revised: 06/11/2019] [Accepted: 06/13/2019] [Indexed: 02/03/2023] Open
Abstract
Child malnutrition remains a major public health problem in low-income African communities, caused by factors including the low nutritional value of indigenous/local complementary porridges (CP) fed to infants and young children. Most African children subsist on locally available starchy foods, whose oral texture is not well-characterized in relation to their sensorimotor readiness. The sensory quality of CP affects oral processing (OP) abilities in infants and young children. Unsuitable oral texture limits nutrient intake, leading to protein-energy malnutrition. The perception of the oral texture of selected African CPs (n = 13, Maize, Sorghum, Cassava, Orange-fleshed sweet potato (OFSP), Cowpea, and Bambara) was investigated by a trained temporal-check-all-that-apply (TCATA) panel (n = 10), alongside selected commercial porridges (n = 19). A simulated OP method (Up-Down mouth movements- munching) and a control method (lateral mouth movements- normal adult-like chewing) were used. TCATA results showed that Maize, Cassava, and Sorghum porridges were initially too thick, sticky, slimy, and pasty, and also at the end not easy to swallow even at low solids content—especially by the Up-Down method. These attributes make CPs difficult to ingest for infants given their limited OP abilities, thus, leading to limited nutrient intake, and this can contribute to malnutrition. Methods to improve the texture properties of indigenous CPs are needed to optimize infant nutrient intake.
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Affiliation(s)
- James Makame
- Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20, Hatfield, Pretoria 0028, South Africa.
| | - Tanita Cronje
- Department of Statistics, University of Pretoria, Private Bag X20, Hatfield, Pretoria 0028, South Africa.
| | - Naushad M Emmambux
- Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20, Hatfield, Pretoria 0028, South Africa.
| | - Henriette De Kock
- Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20, Hatfield, Pretoria 0028, South Africa.
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20
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Kemp B, Trussler S, Willwerth J, Inglis D. Applying temporal check‐all‐that‐apply (TCATA) to mouthfeel and texture properties of red wines. J SENS STUD 2019. [DOI: 10.1111/joss.12503] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Belinda Kemp
- Cool Climate Oenology and Viticulture Institute (CCOVI), Brock University St Catharines Ontario Canada
- Department of Biological Sciences, Faculty of Mathematics and ScienceBrock University St. Catharines Ontario Canada
| | - Steven Trussler
- Department of Biological Sciences, Faculty of Mathematics and ScienceBrock University St. Catharines Ontario Canada
| | - James Willwerth
- Cool Climate Oenology and Viticulture Institute (CCOVI), Brock University St Catharines Ontario Canada
- Department of Biological Sciences, Faculty of Mathematics and ScienceBrock University St. Catharines Ontario Canada
| | - Debra Inglis
- Cool Climate Oenology and Viticulture Institute (CCOVI), Brock University St Catharines Ontario Canada
- Department of Biological Sciences, Faculty of Mathematics and ScienceBrock University St. Catharines Ontario Canada
- Centre for Biotechnology, Faculty of Mathematics and ScienceBrock University St. Catharines Ontario Canada
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21
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Schumaker MR, Diako C, Castura JC, Edwards CG, Ross CF. Influence of wine composition on consumer perception and acceptance of Brettanomyces metabolites using temporal check-all-that-apply methodology. Food Res Int 2018; 116:963-972. [PMID: 30717029 DOI: 10.1016/j.foodres.2018.09.034] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2018] [Revised: 08/28/2018] [Accepted: 09/10/2018] [Indexed: 12/01/2022]
Abstract
Brettanomyces spoilage in wine is due to the production of metabolites, which together create the distinctive 'Bretty' aroma and flavor profile associated with wine. The objective of this study was to assess the influence of three wine flavor matrices on consumer acceptance and the temporal sensory properties of wines containing high and low concentrations of Brettanomyces-metabolites. A commercial Shiraz red wine was altered through additions of whiskey lactone (oaky) and 2-isobutyl-3-methoxypyrazine (green). The Shiraz wines (unaltered, oak and green) were spiked with either low or high concentrations of 4-ethylphenol (4-EP), 4-ethylguaiacol (4-EG), and isovaleric acid (IA). All wines were evaluated by consumers (n = 105) using check-all-that-apply (CATA) for wine aroma. In-mouth flavor and mouthfeel perceptions were evaluated with temporal check-all-that-apply (TCATA) and a ranking evaluation where the top three most prominent attributes were reported. Lastly, consumers evaluated each sample on overall liking. Consumers were classified as having low, medium, or high wine knowledge level, in addition to wine industry experience. Differences in flavor and aroma attribute citation across all wine samples were described by consumers. In comparing oak and green treatments, the presence of whiskey lactone in the oak wine more strongly masked Brettanomyces associated aromas than did a 2-isobutyl-3-methoxypyrazine in the green wine. Brettanomyces metabolite-associated flavor terms commonly increased in citations by consumers when concentrations of 4-EP, 4-EG, and IA were increased from the low to high Brett levels (p < .05). At the high Brett treatments, citations of Band-Aid®, smoky, and leather flavor attributes were all significantly lower when oak was present. Consumers identified as having wine industry experience had lower liking ratings for the wine samples as compared to those without experience (p < .05). Results demonstrated the influence of wine composition on the perception of Brettanomyces metabolites, and provided valuable information to the wine industry as to how composition, or further wine style may influence the perception of wine spoilage aroma and flavors.
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Affiliation(s)
- Megan R Schumaker
- School of Food Science, Washington State University, Pullman, WA, 99164-6376., United States
| | - Charles Diako
- School of Food Science, Washington State University, Pullman, WA, 99164-6376., United States
| | - John C Castura
- Compusense Inc., 255 Speedvale Ave. W., Guelph, Ontario N1H 1C5, Canada
| | - Charles G Edwards
- School of Food Science, Washington State University, Pullman, WA, 99164-6376., United States
| | - Carolyn F Ross
- School of Food Science, Washington State University, Pullman, WA, 99164-6376., United States.
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Ramsey I, Ross C, Ford R, Fisk I, Yang Q, Gomez-Lopez J, Hort J. Using a combined temporal approach to evaluate the influence of ethanol concentration on liking and sensory attributes of lager beer. Food Qual Prefer 2018. [DOI: 10.1016/j.foodqual.2018.03.019] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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23
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Jaeger SR, Alcaire F, Hunter DC, Jin D, Castura JC, Ares G. Number of terms to use in temporal check-all-that-apply studies (TCATA and TCATA Fading) for sensory product characterization by consumers. Food Qual Prefer 2018. [DOI: 10.1016/j.foodqual.2017.09.013] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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25
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Alcaire F, Antúnez L, Vidal L, Zorn S, Giménez A, Castura JC, Ares G. Comparison of static and dynamic sensory product characterizations based on check-all-that-apply questions with consumers. Food Res Int 2017; 97:215-222. [DOI: 10.1016/j.foodres.2017.04.012] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2017] [Revised: 04/06/2017] [Accepted: 04/10/2017] [Indexed: 11/15/2022]
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26
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Perception of carbonation in sparkling wines using descriptive analysis (DA) and temporal check-all-that-apply (TCATA). Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2017.01.017] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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27
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Vidal L, Castura JC, Coste B, Picallo A, Jaeger SR, Ares G. Analysis of TCATA Fading data: Imputation of gaps in temporal profiles. Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2017.02.008] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Devezeaux de Lavergne M, van de Velde F, Stieger M. Bolus matters: the influence of food oral breakdown on dynamic texture perception. Food Funct 2017; 8:464-480. [PMID: 27713955 DOI: 10.1039/c6fo01005a] [Citation(s) in RCA: 62] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This review article focuses on design of food structure, characterisation of oral processing by boli characterisation and dynamic texture perception. Knowledge of the food properties governing bolus formation and bolus properties determining temporal changes in texture perception is of major importance. Such knowledge allows academia to better understand the mechanisms underlying texture perception and food industry to improve product texture. For instance, such knowledge can be used for developing foods with desired texture perception that fit in a healthy diet or that are customized to specific consumer groups. The end point of oral processing is the formation of a safe-to-swallow bolus. The transitions of solid and soft solid foods into bolus are accompanied by tremendous modifications of food properties. The review discusses dynamic changes in bolus properties resulting in dynamic changes of texture perception during oral processing. Studies monitoring chewing behaviour are discussed to complement the relationships between bolus properties and dynamic texture perception. We conclude that texture perception evolves over mastication time and depends on food properties, such as mechanical properties, mainly in the beginning of oral processing. Towards the middle and end of oral processing, bolus properties depend on food properties and explain texture perception better than food properties.
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Affiliation(s)
- Marine Devezeaux de Lavergne
- TI Food and Nutrition, P.O. Box 557, 6700 AN Wageningen, The Netherlands. and Wageningen University, Agrotechnology and Food Sciences Group, P.O. Box 8129, 6700EV, The Netherlands
| | - Fred van de Velde
- TI Food and Nutrition, P.O. Box 557, 6700 AN Wageningen, The Netherlands. and NIZO food research BV, P.O. Box 20, 6710 BA Ede, The Netherlands
| | - Markus Stieger
- TI Food and Nutrition, P.O. Box 557, 6700 AN Wageningen, The Netherlands. and Wageningen University, Agrotechnology and Food Sciences Group, P.O. Box 8129, 6700EV, The Netherlands
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Ares G, Alcaire F, Antúnez L, Vidal L, Giménez A, Castura JC. Identification of drivers of (dis)liking based on dynamic sensory profiles: Comparison of Temporal Dominance of Sensations and Temporal Check-all-that-apply. Food Res Int 2017; 92:79-87. [DOI: 10.1016/j.foodres.2016.12.016] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2016] [Revised: 12/22/2016] [Accepted: 12/24/2016] [Indexed: 11/16/2022]
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31
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Jaeger SR, Beresford MK, Hunter DC, Alcaire F, Castura JC, Ares G. Does a familiarization step influence results from a TCATA task? Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2016.09.001] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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32
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Castura JC, Baker AK, Ross CF. Using contrails and animated sequences to visualize uncertainty in dynamic sensory profiles obtained from temporal check-all-that-apply (TCATA) data. Food Qual Prefer 2016. [DOI: 10.1016/j.foodqual.2016.06.011] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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