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Zhou Z, Wang Y, Zhang Z, Ren Q, Ji Z, Xu X, Xu Y, Mao J. Case study on the influence of serving temperature on the aroma release and perception of Huangjiu, a fermented alcoholic beverage. Food Res Int 2024; 178:113948. [PMID: 38309909 DOI: 10.1016/j.foodres.2024.113948] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 12/18/2023] [Accepted: 01/02/2024] [Indexed: 02/05/2024]
Abstract
Serving temperature plays a crucial role in influencing the sensory experience of consumers. In this context, this study investigated the influence of serving temperature on the aroma release and perception of a typical fermented alcoholic beverage named Huangjiu. A quantitative sensory description analysis was conducted, determining serving temperature significantly influenced the 17 sensory attributes in both semi-dry and semi-sweet Huangjiu. The variation in the contents of 41 volatiles in the Huangjiu with temperature was investigated using gas chromatography-ion mobility spectrometry, resulting in volatile content significantly increasing above 30 ℃. The partial least squares discriminant analysis was conducted to predict the variable importance for the projection (VIP) of volatiles, and 22 volatiles (VIP > 1) were screened. These 22 volatiles were confirmed as key odorants influenced by serving temperature though aroma addition experiments. The findings would provide a reference for the effects of serving temperature on the flavor perception of fermented alcoholic beverages.
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Affiliation(s)
- Zhilei Zhou
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, Jiangsu, China; Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing 312000, Zhejiang, China
| | - Yan Wang
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Zhimin Zhang
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Qingxi Ren
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Zhongwei Ji
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, Jiangsu, China; Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing 312000, Zhejiang, China
| | - Xibiao Xu
- Shaoxing Nverhong Winery Co., Ltd, Shaoxing 312000, Zhejiang, China
| | - Yuezheng Xu
- Zhejiang Guyuelongshan Shaoxing Wine Co., Ltd., Shaoxing 312000, China
| | - Jian Mao
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, Jiangsu, China; Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing 312000, Zhejiang, China; National Engineering Research Center for Huangjiu, Shaoxing 312000, Zhejiang, China.
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Baskentli S, Block L, Morrin M. The serving temperature effect: Food temperature, expected satiety, and complementary food purchases. Appetite 2020; 160:105069. [PMID: 33333157 DOI: 10.1016/j.appet.2020.105069] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2020] [Revised: 12/06/2020] [Accepted: 12/07/2020] [Indexed: 11/17/2022]
Abstract
We show that the temperature at which foods and beverages are served impacts consumers' complementary purchases, defined as additional foods and beverages purchased for a consumption episode. Across a series of studies, including field studies and controlled laboratory experiments, we show that consumers choose more complementary food items when they consume or intend to consume a food or beverage served cold rather than hot. This occurs because cold consumables are expected to be less satiating compared to hot consumables. Serving temperatures that increase complementary purchasing may enhance the firm's bottom line, but could add unnecessary calories to the meal, and thus is of interest to both consumers and managers.
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Affiliation(s)
- Sara Baskentli
- Western Washington University, 516 High St, Bellingham, WA, 98225, USA.
| | - Lauren Block
- Marketing at Baruch College, City University of New York, One Bernard Baruch Way, New York, NY, 10010, USA.
| | - Maureen Morrin
- Rutgers School of Business, Rutgers University - Camden, 303 Cooper St, Camden, NJ, 08102, USA.
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Steen I, Waehrens SS, Petersen MA, Münchow M, Bredie WLP. Influence of serving temperature on flavour perception and release of Bourbon Caturra coffee. Food Chem 2016; 219:61-68. [PMID: 27765259 DOI: 10.1016/j.foodchem.2016.09.113] [Citation(s) in RCA: 52] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2016] [Revised: 08/29/2016] [Accepted: 09/17/2016] [Indexed: 11/26/2022]
Abstract
The present study aimed to investigate coffee flavour perception and release as function of serving temperature to support standardisation in the specialty coffee branch. The coffee cultivar Bourbon Caturra was evaluated at six serving temperatures ranging from 31°C to 62°C. Coffee samples were analysed by dynamic headspace sampling gas chromatography-mass spectrometry and descriptive analyses using sip-and-spit tasting. The release of volatiles followed mostly the van't Hoff principle and was exuberated at temperatures above 40°C. Aliphatic ketones, alkylpyrazines, some furans and pyridines increased most notably at temperatures ⩾50°C. The changes in volatile release profiles could explain some of the sensory differences observed. The flavour notes of 'sour', 'tobacco' and 'sweet' were mostly associated with the coffees served at 31-44°C, whereas coffees served between 50°C and 62°C exhibited stronger 'overall intensity', 'roasted' flavour and 'bitter' notes.
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Affiliation(s)
- Ida Steen
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark; Speciality Coffee Association of Europe, SCAE, United Kingdom; CoffeeMind, coffee-mind.com, Hansstedvej 35, 2500 Valby, Denmark.
| | - Sandra S Waehrens
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.
| | - Mikael A Petersen
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.
| | - Morten Münchow
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark; Speciality Coffee Association of Europe, SCAE, United Kingdom; CoffeeMind, coffee-mind.com, Hansstedvej 35, 2500 Valby, Denmark.
| | - Wender L P Bredie
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.
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