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Lucas C, Iobbi A, de Matos AD, Tomasino E. Understanding the relationship between tropical fruit aroma, acceptance, and emotional response in chardonnay wines. Food Res Int 2023; 174:113496. [PMID: 37986412 DOI: 10.1016/j.foodres.2023.113496] [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: 06/01/2023] [Revised: 09/21/2023] [Accepted: 09/22/2023] [Indexed: 11/22/2023]
Abstract
Tropical fruit aromas are prominent in many white wines. The purpose of this work was to determine if winemaking practices could impact the tropical fruit aromas in the Chardonnay wines and how those aroma differences influenced wine consumers acceptance and emotional responses. Four treatments were tested at varying fermentation temperature gradients and skin contact times: control fermentation at 13 °C with no skin contact (Control), fermentation at 13 °C with 18 h of skin contact (SC), fermentation temperature gradient by time (20 °C for 4 days then reduced to 13 °C) with no skin contact (FG), fermentation temperature gradient by time with 18 h of skin contact (SCFG). Acceptance, using a 7-point hedonic scale, showed there was not a significant difference between treatments. Emotional response, using a 5-point Rate-All-That-Apply (RATA) scale, showed significant differences for 'calm' and 'disgusted' emotions. Check-all-that-apply (CATA) for aroma descriptors showed that Control is described using aromas of passionfruit, lychee, and pome fruit; SC had aromas of grapefruit and floral; FG was described as having melon, lychee, and pineapple aromas; and SCFG was described with aromas of lemon/lime, mango, and guava. Positive emotions were associated with fruity aromas in the wines, although no difference in acceptance was found. Winemaking treatments impacted the aroma profile of chardonnay wine, with tropical aromas evoking positive emotions in consumers. The relationship between specific aromas and consumers emotion responses can be an important tool to understand the factors behind a wine's success or lack thereof. Moreover, it can help with the creation of new wine products.
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Affiliation(s)
- Chase Lucas
- Department of Food Science and Technology, Oregon State University, 100 Wiegand, Hall, Corvallis, OR 97331, USA
| | - Angelica Iobbi
- Department of Food Science and Technology, Oregon State University, 100 Wiegand, Hall, Corvallis, OR 97331, USA
| | - Amanda Dupas de Matos
- Food Experience and Sensory Testing (Feast) Lab, Massey University, Private Bag 11222, Palmerston North, Wanganui-Manawatu 4410, New Zealand
| | - Elizabeth Tomasino
- Department of Food Science and Technology, Oregon State University, 100 Wiegand, Hall, Corvallis, OR 97331, USA.
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Spence C. On the manipulation, and meaning(s), of color in food: A historical perspective. J Food Sci 2023; 88:5-20. [PMID: 36579463 DOI: 10.1111/1750-3841.16439] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 12/06/2022] [Accepted: 12/07/2022] [Indexed: 12/30/2022]
Abstract
While there has long been public concern over the use of artificial/synthetic food colors, it should be remembered that food and drink products (e.g., red wine) have been purposefully colored for millennia. This narrative historical review highlights a number of reasons that food and drink have been colored, including to capture the shopper's visual attention through to signaling the likely taste/flavor. Over the course of the last century, there has, on occasion, also been interest in the playful, or sometimes even deliberately discombobulating, use of food coloring by modernist chefs and others. The coloring (or absence of color) of food and drink can, though, sometimes also take on more of a symbolic meaning, and, in a few cases, specific food colors may acquire a signature, or branded (i.e., semantic) association. That said, with food color being associated with so many different potential "meanings," it is an open question as to which meaning the consumer will associate with any given instance of color in food, and what role context may play in their decision. Laboratory-based sensory science research may not necessarily successfully capture the full range of meanings that may be associated with food color in the mind of the consumer. Nevertheless, it seems likely that food color will continue to play an important role in dictating consumer behavior in the years to come, even though the visual appearance of food is increasingly being mediated via technological means, including virtual and augmented reality.
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Affiliation(s)
- Charles Spence
- Crossmodal Research Laboratory, Department of Experimental Psychology, University of Oxford, Oxford, UK
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Torrico DD, Mehta A, Borssato A. New methods to assess sensory responses: A brief review of innovative techniques in sensory evaluation. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100978] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Spence C. The scent of attraction and the smell of success: crossmodal influences on person perception. Cogn Res Princ Implic 2021; 6:46. [PMID: 34173932 PMCID: PMC8233629 DOI: 10.1186/s41235-021-00311-3] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2021] [Accepted: 06/09/2021] [Indexed: 11/20/2022] Open
Abstract
In recent decades, there has been an explosion of research into the crossmodal influence of olfactory cues on multisensory person perception. Numerous peer-reviewed studies have documented that a variety of olfactory stimuli, from ambient malodours through to fine fragrances, and even a range of chemosensory body odours can influence everything from a perceiver's judgments of another person's attractiveness, age, affect, health/disease status, and even elements of their personality. The crossmodal and multisensory contributions to such effects are reviewed and the limitations/peculiarities of the research that have been published to date are highlighted. At the same time, however, it is important to note that the presence of scent (and/or the absence of malodour) can also influence people's (i.e., a perceiver's) self-confidence which may, in turn, affect how attractive they appear to others. Several potential cognitive mechanisms have been put forward to try and explain such crossmodal/multisensory influences, and some of the neural substrates underpinning these effects have now been characterized. At the end of this narrative review, a number of the potential (and actual) applications for, and implications of, such crossmodal/multisensory phenomena involving olfaction are outlined briefly.
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Affiliation(s)
- Charles Spence
- Crossmodal Research Laboratory, Department of Experimental Psychology, University of Oxford, Anna Watts Building, Oxford, OX2 6BW, UK.
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Chon S, Yoon S, Ha J, Kim MK. Influence of visual appearance on consumer perception of spiciness in kimchi. J SENS STUD 2021. [DOI: 10.1111/joss.12659] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Seo‐yeong Chon
- Department of Food Science and Human Nutrition Jeonbuk National University Jeonju South Korea
| | - Sora Yoon
- Hygienic Safety and Analysis Center World Institute of Kimchi Gwangju South Korea
| | - Jeehyoung Ha
- Hygienic Safety and Analysis Center World Institute of Kimchi Gwangju South Korea
| | - Mina K. Kim
- Department of Food Science and Human Nutrition Jeonbuk National University Jeonju South Korea
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Spence C. What's the Story With Blue Steak? On the Unexpected Popularity of Blue Foods. Front Psychol 2021; 12:638703. [PMID: 33737898 PMCID: PMC7960775 DOI: 10.3389/fpsyg.2021.638703] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2020] [Accepted: 02/05/2021] [Indexed: 12/11/2022] Open
Abstract
Is blue food desirable or disgusting? The answer, it would seem, is both, but it really depends on the food in which the color happens to be present. It turns out that the oft-cited aversive response to blue meat may not even have been scientifically validated, despite the fact that blue food coloring is often added to discombobulate diners. In the case of drinks, however, there has been a recent growth of successful new blue product launches in everything from beer to tea, and from wine to gin, arguing that coloring food products blue is more than simply a contemporary fad. In fact, the current interest in blue food coloring builds on the color's earlier appearance in everything from blue curacao to blue-raspberry candyfloss (cotton candy), and thereafter a number of soft drinks. Over the years, the combination of blue coloring with raspberry flavoring has also appeared in everything from bubble-gum to patriotic pop rocks (popping candy in The United States). Ultimately, it is the rarity of naturally-blue foods that is likely what makes this color so special. As such, blue food coloring can both work effectively to attract the visual attention of the shopper while, at the same time, being linked to a range of different flavors (since this is one of the few color-flavor mappings that are essentially arbitrary) depending on the food format in which it happens to appear. Note also that the basic descriptor "blue" covers a wide range of hues having a range of different associations, hence eliciting different reactions (be they positive or negative). While blue was once associated with artificiality, a growing number of natural blue food colorings have come onto the market in recent years thus perhaps changing the dominant associations that many consumers may have with this most unusual of food colors.
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Affiliation(s)
- Charles Spence
- Crossmodal Research Laboratory, University of Oxford, Oxford, United Kingdom
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7
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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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Pickering GJ, Kvas R. Thermal Tasting and Difference Thresholds for Prototypical Tastes in Wine. CHEMOSENS PERCEPT 2016. [DOI: 10.1007/s12078-016-9203-5] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Velasco C, Balboa D, Marmolejo-Ramos F, Spence C. Crossmodal effect of music and odor pleasantness on olfactory quality perception. Front Psychol 2014; 5:1352. [PMID: 25506332 PMCID: PMC4246650 DOI: 10.3389/fpsyg.2014.01352] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2014] [Accepted: 11/06/2014] [Indexed: 11/26/2022] Open
Abstract
Previous research has demonstrated that ratings of the perceived pleasantness and quality of odors can be modulated by auditory stimuli presented at around the same time. Here, we extend these results by assessing whether the hedonic congruence between odor and sound stimuli can modulate the perception of odor intensity, pleasantness, and quality in untrained participants. Unexpectedly, our results reveal that broadband white noise, which was rated as unpleasant in a follow-up experiment, actually had a more pronounced effect on participants’ odor ratings than either the consonant or dissonant musical selections. In particular, participants rated the six smells used as being less pleasant and less sweet when they happened to be listening to white noise, as compared to any one of the other music conditions. What is more, these results also add evidence to support the existence of a close relationship between an odor’s hedonic character and the perception of odor quality. So, for example, independent of the sound condition, pleasant odors were rated as sweeter, less dry, and brighter than the unpleasant odors. These results are discussed in terms of their implications for the understanding of crossmodal correspondences between olfactory and auditory stimuli.
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Affiliation(s)
- Carlos Velasco
- Crossmodal Research Laboratory, Department of Experimental Psychology, University of Oxford , Oxford, Oxfordshire, UK
| | - Diana Balboa
- Crossmodal Research Laboratory, Department of Experimental Psychology, University of Oxford , Oxford, Oxfordshire, UK
| | - Fernando Marmolejo-Ramos
- School of Psychology, Faculty of Health Sciences, University of Adelaide , Adelaide, SA, Australia
| | - Charles Spence
- Crossmodal Research Laboratory, Department of Experimental Psychology, University of Oxford , Oxford, Oxfordshire, UK
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Elliot AJ, Maier MA. Color psychology: effects of perceiving color on psychological functioning in humans. Annu Rev Psychol 2013; 65:95-120. [PMID: 23808916 DOI: 10.1146/annurev-psych-010213-115035] [Citation(s) in RCA: 207] [Impact Index Per Article: 18.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Color is a ubiquitous perceptual stimulus that is often considered in terms of aesthetics. Here we review theoretical and empirical work that looks beyond color aesthetics to the link between color and psychological functioning in humans. We begin by setting a historical context for research in this area, particularly highlighting methodological issues that hampered earlier empirical work. We proceed to overview theoretical and methodological advances during the past decade and conduct a review of emerging empirical findings. Our empirical review focuses especially on color in achievement and affiliation/attraction contexts, but it also covers work on consumer behavior as well as food and beverage evaluation and consumption. The review clearly shows that color can carry important meaning and can have an important impact on people's affect, cognition, and behavior. The literature remains at a nascent stage of development, however, and we note that considerable work on boundary conditions, moderators, and real-world generalizability is needed before strong conceptual statements and recommendations for application are warranted. We provide suggestions for future research and conclude by emphasizing the broad promise of research in this area.
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Affiliation(s)
- Andrew J Elliot
- Department of Clinical and Social Sciences in Psychology, University of Rochester, Rochester, New York 14627;
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Tárrega A, Salvador A, Meyer M, Feuillère N, Ibarra A, Roller M, Terroba D, Madera C, Iglesias J, Echevarría J, Fiszman S. Active compounds and distinctive sensory features provided by American ginseng (Panax quinquefolius L.) extract in a new functional milk beverage. J Dairy Sci 2012; 95:4246-55. [DOI: 10.3168/jds.2012-5341] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2012] [Accepted: 04/13/2012] [Indexed: 11/19/2022]
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Seo HS, Hummel T. Auditory–Olfactory Integration: Congruent or Pleasant Sounds Amplify Odor Pleasantness. Chem Senses 2010; 36:301-9. [DOI: 10.1093/chemse/bjq129] [Citation(s) in RCA: 81] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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Tamamoto LC, Schmidt SJ, Lee SY. Sensory Properties of Ginseng Solutions Modified by Masking Agents. J Food Sci 2010; 75:S341-7. [DOI: 10.1111/j.1750-3841.2010.01749.x] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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15
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Tamamoto LC, Schmidt SJ, Lee SY. Sensory Profile of a Model Energy Drink with Varying Levels of Functional Ingredients-Caffeine, Ginseng, and Taurine. J Food Sci 2010; 75:S271-8. [DOI: 10.1111/j.1750-3841.2010.01655.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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16
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Flett KL, Duizer LM, Goff HD. Perceived Creaminess and Viscosity of Aggregated Particles of Casein Micelles and κ-Carrageenan. J Food Sci 2010; 75:S255-62. [DOI: 10.1111/j.1750-3841.2010.01635.x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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17
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Allgeyer L, Miller M, Lee SY. Drivers of Liking for Yogurt Drinks with Prebiotics and Probiotics. J Food Sci 2010; 75:S212-9. [DOI: 10.1111/j.1750-3841.2010.01579.x] [Citation(s) in RCA: 63] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Auvray M, Spence C. The multisensory perception of flavor. Conscious Cogn 2008; 17:1016-31. [PMID: 17689100 DOI: 10.1016/j.concog.2007.06.005] [Citation(s) in RCA: 226] [Impact Index Per Article: 14.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2007] [Revised: 06/05/2007] [Accepted: 06/14/2007] [Indexed: 01/24/2023]
Abstract
Following on from ecological theories of perception, such as the one proposed by [Gibson, J. J. (1966). The senses considered as perceptual systems. Boston: Houghton Mifflin] this paper reviews the literature on the multisensory interactions underlying the perception of flavor in order to determine the extent to which it is really appropriate to consider flavor perception as a distinct perceptual system. We propose that the multisensory perception of flavor may be indicative of the fact that the taxonomy currently used to define our senses is simply not appropriate. According to the view outlined here, the act of eating allows the different qualities of foodstuffs to be combined into unified percepts; and flavor can be used as a term to describe the combination of tastes, smells, trigeminal, and tactile sensations as well as the visual and auditory cues, that we perceive when tasting food.
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Affiliation(s)
- Malika Auvray
- Department of Experimental Psychology, Oxford University, South Parks Road, Oxford OX1 3UD, UK.
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