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Perceived flavour changes in white wine after tasting blue mould cheese
Örebro universitet, Institutionen för restaurang- och måltidskunskap.
Örebro universitet, Institutionen för restaurang- och måltidskunskap.
2002 (Engelska)Ingår i: Food Service Technology, ISSN 1471-5732, E-ISSN 1471-5740, Vol. 2, nr 4, s. 163-171Artikel i tidskrift (Refereegranskat) Published
Abstract [en]

The object of this study was to evaluate by descriptive sensory analysis how the sensory perception of dry white wines was affected by prior tasting of blue mould cheese. Trained assessors profiled five commercial white wines before and after tasting each of two blue mould cheeses. The study showed that descriptive sensory analysis could be used to quantify changes in the perception of white wines after the consumption of cheese. For all five wines the main findings were that most of the intensities of perceived flavours and acidity decreased after tasting blue mould cheese.

Ort, förlag, år, upplaga, sidor
2002. Vol. 2, nr 4, s. 163-171
Forskningsämne
Måltidskunskap
Identifikatorer
URN: urn:nbn:se:oru:diva-3095DOI: 10.1046/j.1471-5740.2002.00048.xOAI: oai:DiVA.org:oru-3095DiVA, id: diva2:136946
Tillgänglig från: 2004-02-20 Skapad: 2004-02-20 Senast uppdaterad: 2017-12-14Bibliografiskt granskad
Ingår i avhandling
1. Sensory evaluation and consumer preference of wine and food combinations: influences of tasting techniques
Öppna denna publikation i ny flik eller fönster >>Sensory evaluation and consumer preference of wine and food combinations: influences of tasting techniques
2004 (Engelska)Doktorsavhandling, sammanläggning (Övrigt vetenskapligt)
Abstract [en]

The entire project consists of five studies. Descriptive sensory analyses were performed on combinations of five dry white wines and either Hollandaise sauce with two levels of fat or two blue mould cheeses. Assessments were carried out by a student panel and by a selected and trained panel. The effect of tasting technique on defined attributes was investigated: firstly by switching the order of serving wine and sauce or wine and cheese within the sequential tasting technique and secondly by mixing wine and cheese in the mouth, mixed tasting technique. Finally, consumers in Norway and Sweden, accustomed to drinking wine and eating blue mould cheese, carried out a preference test on wine and cheese combinations.

The perception of the white wine characteristics generally decreased in intensity after the tasting of Hollandaise sauce. The buttery flavour of wine, however, increased after the tasting of Hollandaise sauce.

Generally, the perception of dry white wine flavours (blackcurrant leaf, oak, mineral, spice) decreased after the tasting of both cheeses, whether the tasting was sequential or mixed.

Few changes in the perception of the sauce attributes were observed after the tasting of white wine. However, lemon flavour of Hollandaise sauce decreased after the tasting of oaked wine.

The perception of pronounced cheese flavours (butter, wool, basement-like) and tastes (sour and salty) decreased after the tasting of dry white wine for both sequential and mixed tasting whereas the other attributes remained unchanged.

The perception of the wine attributes decreased more in the case of mixed tasting technique than in the case of sequential, while few changes in the perception of the cheese attributes were observed. Sweetness, however, increased in the Roquefort cheese mixed with certain wines.

The consumers in both Norway and Sweden usually (80%) drank dry red wine with blue mould cheese. The Norwegian consumers preferred dry red wines to sweet red wines in combination with blue mould cheese. The wines rather than the cheeses separated the preferences regarding the combinations.

Ort, förlag, år, upplaga, sidor
Örebro: Örebro universitetsbibliotek, 2004. s. 66
Serie
Örebro Studies in Culinary Arts and Meal Science, ISSN 1652-2974 ; 1
Nyckelord
Descriptive sensory analysis, tasting technique, sequential tasting, mixed tasting, wine, combination, Hollandaise sauce, blue mold cheese, consumers, preference, måltidskunskap
Forskningsämne
Måltidskunskap
Identifikatorer
urn:nbn:se:oru:diva-56 (URN)91-7668-379-6 (ISBN)
Disputation
2004-03-12, Gastronomiska teatern, Måltidens hus i Norden, Sörälgsvägen 2, Grythyttan, 10:30 (Engelska)
Opponent
Handledare
Tillgänglig från: 2004-02-20 Skapad: 2004-02-20 Senast uppdaterad: 2017-10-18Bibliografiskt granskad

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Nygren, Ingemar TobiasGustafsson, Inga-Britt

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