Please use this identifier to cite or link to this item: https://repositorio.uca.edu.ar/handle/123456789/5482
Título : Use of multi-intake temporal dominance of sensations (TDS) to evaluate the influence of cheese on wine perception
Autor : Galmarini, Mara Virginia 
Loiseau, Anne Laure 
Visalli, Michel 
Schlich, Pascal 
Palabras clave : QUESOVINOPERCEPCIONALIMENTOSINGENIERIA EN ALIMENTOS
Fecha de publicación : 2016
Editorial : Institute of Food Technologists
Cita : Galmarini, MV, Loiseau, AL, Visalli, M, Schlich, P. Use of multi-intake temporal dominance of sensations (TDS) to evaluate the influence of cheese on wine perception [en línea]. Postprint del artículo publicado en Jornal of food science 2016;81(10). Registro disponible en: http://bibliotecadigital.uca.edu.ar/greenstone/cgi-bin/library.cgi?a=d&c=investigacion&d=usemulti-intake-temporal
Resumen : Abstract: Though the gastronomic sector recommends certain wine–cheese associations, there is little sensory evidence on how cheese influences the perception of wine. It was the aim of this study to dynamically characterize 4 wines as they would be perceived when consumed with and without cheese. The tasting protocol was based on multi-intake temporal dominance of sensations (TDS) coupled with hedonic rating. In the 1st session, 31 French wine and cheese consumers evaluated the wines (Pacherenc, Sancerre, Bourgogne, and Madiran) over 3 consecutive sips. In the following sessions, they performed the same task, but eating small portions of cheese (Epoisses, Comt´e, Roquefort, Crottin de Chavignol) between sips. All cheeses were tasted with all wines over 4 sessions. TDS data were mainly analyzed in terms of each attribute’s duration of dominance by analysis of variance, multivariate analysis of variance, and canonical variate analysis. Results showed that cheese consumption had an impact (P < 0.1) on dominance duration of attributes and on preference for most wines. For example, in Madiran, all cheeses reduced dominance duration (P < 0.01) of astringency and sourness and increased duration of red fruit aroma. Although the number of consumers was small to make extended general conclusions on wine’s preference, significant changes were observed before and after cheese intake
URI : https://repositorio.uca.edu.ar/handle/123456789/5482
Disciplina: INGENIERIA EN ALIMENTOS
Derechos: Acceso Abierto
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