Use of multi-intake temporal dominance of sensations (TDS) to evaluate the influence of cheese on wine perception

• Autores: Galmarini, Mara Virginia; Loiseau, Anne Laure; Visalli, Michel; Schlich, Pascal
• Año de publicación: 2016
• Idioma: inglés
• Tipo de recurso: artículo
• Fuente: Jornal of food science 81(10), 2016
• Materia: QUESO; VINO; PERCEPCION; ALIMENTOS; INGENIERIA EN ALIMENTOS
• Institución: Pontificia Universidad Católica Argentina

Fil: Galmarini, Mara Virginia. Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
Fil: Galmarini, Mara Virginia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Galmarini, Mara Virginia. Centre des Sciences du Goût et de l’Alimentation; Francia
Fil: Loiseau, Anne Laure. Centre des Sciences du Goût et de l’Alimentation; Francia
Fil: Visalli, Michel. Centre des Sciences du Goût et de l’Alimentation; Francia
Fil: Schlich, Pascal. Centre des Sciences du Goût et de l’Alimentation; Francia
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