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Use of Multi‐Intake Temporal Dominance of Sensations (TDS) to Evaluate the Influence of Cheese on Wine Perception
Author(s) -
Galmarini Mara V.,
Loiseau AnneLaure,
Visalli Michel,
Schlich Pascal
Publication year - 2016
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.13500
Subject(s) - wine , wine tasting , food science , dominance (genetics) , perception , white wine , psychology , mathematics , chemistry , biochemistry , neuroscience , gene
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, Comté, 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.