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dc.contributor.author
Galmarini, Mara Virginia
dc.contributor.author
Dufau, Lucie
dc.contributor.author
Loiseau, Anne Laure
dc.contributor.author
Visalli, Michel
dc.contributor.author
Schlich, Pascal
dc.date.available
2020-02-07T20:16:28Z
dc.date.issued
2018-02-01
dc.identifier.citation
Galmarini, Mara Virginia; Dufau, Lucie; Loiseau, Anne Laure; Visalli, Michel; Schlich, Pascal; Wine and Cheese: Two Products or One Association? A New Method for Assessing Wine-Cheese Pairing; MDPI; Beverages; 4; 1; 1-2-2018; 1-17
dc.identifier.issn
2306-5710
dc.identifier.uri
http://hdl.handle.net/11336/96935
dc.description.abstract
The aim of this study was to identify which attributes impacted the dynamic liking of cheese and wine individually, as well as when consumed together. Three wines (one white, Pouilly Loché; and two red, Maranges and Beaujolais) and three cheeses (Comté, Époisses, Chaource) were individually evaluated by a group of 60 consumers using mono-intake Temporal Dominance of Sensations (TDS) with simultaneous hedonic ratings. The same data acquisition screen was used for all products showing a unique list of 14 descriptors (covering cheese and wine perception) and a hedonic scale for dynamical rating of liking. The dynamic hedonic data were associated with the TDS profiles obtaining Temporal Drivers of Liking (TDL). Furthermore, the nine associations that resulted from combining each wine with each cheese were evaluated by multi-bite and multi-sip TDS. Individually, Chaource had practically no TDL; for Comté, mushroom flavor was a positive TDL, and in Époisses, salty was a negative TDL. As for wines, negative TDL were only found in the red wines: bitter, sour and astringent. Positive TDL for wines were: fruity, spicy and woody. Changes in the dynamic perception had a bigger impact on liking of wine compared to cheese. For the associations, the negative TDL were only three and mostly wine related: sour (for seven out of nine combinations), bitter (six out of nine) and astringent (five out of nine). Positive TDL were more varied (a total of 10 descriptors) and were related either to wine or cheese. As opposed to what was found in cheese alone, salty was a positive TDL in two of the combinations. It was observed that the dynamic sensory perception had a more important impact on liking in wine-cheese combinations than when consumed separately. TDS and TDL have a big potential in the study of food pairing, which should be further exploited.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
MDPI
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
TEMPORAL DOMINANCE OF SENSATIONS
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DYNAMIC LIKING
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WINE-CHEESE PAIRING
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CONSUMERS
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SENSORY EVALUATION
dc.subject.classification
Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Wine and Cheese: Two Products or One Association? A New Method for Assessing Wine-Cheese Pairing
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2019-12-20T22:56:28Z
dc.journal.volume
4
dc.journal.number
1
dc.journal.pagination
1-17
dc.journal.pais
Suiza
dc.journal.ciudad
Basilea
dc.description.fil
Fil: Galmarini, Mara Virginia. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires". Facultad de Ciencias Agrarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Dufau, Lucie. Universidad de Bourgogne Franche-Comté; Francia
dc.description.fil
Fil: Loiseau, Anne Laure. Universidad de Bourgogne Franche-Comté; Francia
dc.description.fil
Fil: Visalli, Michel. Universidad de Bourgogne Franche-Comté; Francia
dc.description.fil
Fil: Schlich, Pascal. Universidad de Bourgogne Franche-Comté; Francia
dc.journal.title
Beverages
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.mdpi.com/2306-5710/4/1/13
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.3390/beverages4010013
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