3009, 2018
3009, 2018
Brettanomyces metabolites using temporal check-all-that-apply
Brettanomyces spoilage in wine is due to the production of metabolites, which together create a distinctive ‘Bretty’ aroma and flavor profile. The objective of this study was to assess the influence three wine flavor matrices have on consumer perception and acceptance of wines containing high and low concentrations of Brettanomyces-metabolites. A commercial Shiraz wine was altered through additions of whiskey
3009, 2018
Do window treatments protect the acceptability for sale of red and white wine?
Light-struck taints in wine develop when they are exposed to sunlight and elevated temperature. Affected wines undergo a colour change, a decrease in fruit flavours and a development of off-flavours that have been described as cooked cabbage and/or corn nuts. This poses a problem in retail stores that have a large number of external facing windows that can potentially expose
2809, 2018
Effect of carbonation level on the perception of sparkling wine
The relationship between instrumental and sensory measurements were investigated in 11 wines varying in their carbonation level. Although sourness intensities of the wines were not significantly different, increased carbonation concentration affected the dynamics of sourness perception. Both the onset and extinction of the sourness perception were delayed with increased carbonation. Amongst potential explanations are that dynamic effects of carbonation draw
1506, 2018
How task instructions affect performance on the unspecified tetrad test
This parallel‐groups study (n = 1,857) investigates compliance of untrained assessors with tetrad instructions. Stimuli are four unique color swatches that differ only in their green chromaticities. Results confirm that the swatches used in this study were generally perceived as nonconfusable visual stimuli ordered A, B, C, D, and that AB and CD were more different than BC. These stimuli thus modeled
1506, 2018
Establishing the consumer relevance of a sensory difference using the same-different method
Establishing the consumer relevance of a sensory difference is essential to reach a conclusion of ‘similarity’ or ‘difference’ between products. Rousseau and Ennis (2013) propose conducting a designed same-different study using a Thurstonian-derived model to obtain discriminal sensory distances (d’) and the consumer-based threshold tau.
1506, 2018
Historical Developments in the ASTM Guide for Sensory Claim Substantiation
The manner in which “no preference” responses have been treated in the E1958 Standard Guide for Sensory Claim Substantiation has evolved between 1998 and the current (2016) guide. For example, the 1998 guide proposes that an interviewer present consumers with a forced-choice preference question, and accept a “no preference” response from consumers who indicate that they do not have a
3004, 2018
The analysis of temporal check-all-that-apply (TCATA) data
Temporal check-all-that-apply (TCATA) extends classical check-all-that-apply (CATA) by adding a temporal dimension to the evaluation. From a data analysis point of view, TCATA data are similar to Temporal Dominance of Sensations (TDS) data but differ in that more than one attribute can be selected at any time point. Procedures for analyzing TCATA data can hence be generalized from methods for
1004, 2018
Modelling temporal sensory data via a graphic theoretical approach
A graphic theoretical approach is applied to investigate perception dynamics.