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Dynamic changes of taste experiences in wine and cheese combinations
Örebro University, School of Hospitality, Culinary Arts & Meal Science.ORCID iD: 0000-0001-9035-9823
Örebro University, School of Hospitality, Culinary Arts & Meal Science.ORCID iD: 0000-0001-5761-8619
Örebro University, School of Hospitality, Culinary Arts & Meal Science.ORCID iD: 0000-0001-8848-5812
2017 (English)In: Journal of Wine Research, ISSN 0957-1264, E-ISSN 1469-9672, Vol. 28, no 2, p. 105-122Article in journal (Refereed) Published
Abstract [en]

The ideal cheese and wine combination might be relativelysubjective, depending on personal preference, context factors,previous knowledge and experience of food and wine. The aim ofthis study was to (I) explore consumer liking for wine and cheesepairs; to (II) explore whether either wine or cheese dominates acombination and to (III) understand the relationship betweenconsumer liking and the dynamic taste experience. Consumertesting was performed in a restaurant setting where 45 consumersevaluated liking and dominance of combinations of cheese andwine as a part of a conference lunch. In a laboratory, TemporalDominance of Sensation (TDS) was used to analyse the dynamicresponses of five wines andRoquefort Sociététasted in a mixedtasting. Results show significant differences between the wines fordominance and liking for the wines and cheese. A sweet andfruity dessert wine together with the cheese scored high for likingand no dominance was indicated of either wine or cheese. TDS isfound to be a useful method to provide additional informationabout sensory attributes that give a high liking score, showing thedynamic in the eating process.

Place, publisher, year, edition, pages
Oxon, United kingdom: Routledge, 2017. Vol. 28, no 2, p. 105-122
Keywords [en]
TDS, food pairing, real meal setting
National Category
Social Sciences Interdisciplinary
Research subject
Culinary Arts and Meal Science
Identifiers
URN: urn:nbn:se:oru:diva-64642DOI: 10.1080/09571264.2017.1284655Scopus ID: 2-s2.0-85011559180OAI: oai:DiVA.org:oru-64642DiVA, id: diva2:1178956
Note

This work was supported by The Grythyttan Scholarship Foundation.

Available from: 2018-01-31 Created: 2018-01-31 Last updated: 2018-02-12Bibliographically approved

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Nygren, TobiasNilsen, AsgeirÖström, Åsa

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