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Sensory evaluation and consumer preference of wine and food combinations: influences of tasting techniques
Örebro University, Department of Restaurant & Culinary Arts.
2004 (English)Doctoral thesis, comprehensive summary (Other academic)
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.

Place, publisher, year, edition, pages
Örebro: Örebro universitetsbibliotek , 2004. , p. 66
Series
Örebro Studies in Culinary Arts and Meal Science, ISSN 1652-2974 ; 1
Keywords [en]
Descriptive sensory analysis, tasting technique, sequential tasting, mixed tasting, wine, combination, Hollandaise sauce, blue mold cheese, consumers, preference, måltidskunskap
Research subject
Culinary Arts and Meal Science
Identifiers
URN: urn:nbn:se:oru:diva-56ISBN: 91-7668-379-6 (print)OAI: oai:DiVA.org:oru-56DiVA, id: diva2:136950
Public defence
2004-03-12, Gastronomiska teatern, Måltidens hus i Norden, Sörälgsvägen 2, Grythyttan, 10:30 (English)
Opponent
Supervisors
Available from: 2004-02-20 Created: 2004-02-20 Last updated: 2017-10-18Bibliographically approved
List of papers
1. Flavor changes produced by wine and food interactions: Chardonnay wine and Hollandaise sauce
Open this publication in new window or tab >>Flavor changes produced by wine and food interactions: Chardonnay wine and Hollandaise sauce
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2001 (English)In: Journal of sensory studies, ISSN 0887-8250, E-ISSN 1745-459X, Vol. 16, no 5, p. 461-470Article in journal (Refereed) Published
Abstract [en]

The change in flavor produced by food and wine interactions was explored using descriptive analysis of Hollandaise sauce prepared with two levels of butter and three wines: a Chardonnay which was unoaked, acidified with 1.5 g/L citric acid or aged in oak for one year. To measure the effect of the sauce on wine flavor, the intensity of citrus, buttery, and toasted flavor by mouth and of sourness and bitterness was rated in each wine before and after each sauce was tasted. In a second testing series, lemon, brothy and creamy-butter flavor by mouth and creamy mouthfeel were rated for each sauce before and after tasting each wine. The effect of Hollandaise sauce on wine flavor was greater than the effect of wines on sauce flavor, with the higher fat sauce having a slightly larger effect overall. Sour and bitter flavors of the wines decreased in intensity after Hollandaise sauce was tasted, while the buttery flavor by mouth increased. The toasted flavor decreased significantly in the oaked wine after the sauce had been tasted, while citrus flavor was decreased only for the unoaked wine.

Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-8763 (URN)10.1111/j.1745-459X.2001.tb00313.x (DOI)
Available from: 2009-12-13 Created: 2009-12-13 Last updated: 2017-12-12Bibliographically approved
2. Perceived flavour changes in white wine after tasting blue mould cheese
Open this publication in new window or tab >>Perceived flavour changes in white wine after tasting blue mould cheese
2002 (English)In: Food Service Technology, ISSN 1471-5732, E-ISSN 1471-5740, Vol. 2, no 4, p. 163-171Article in journal (Refereed) 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.

Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-3095 (URN)10.1046/j.1471-5740.2002.00048.x (DOI)
Available from: 2004-02-20 Created: 2004-02-20 Last updated: 2017-12-14Bibliographically approved
3. Perceived flavour changes in blue mould cheese after tasting white wine
Open this publication in new window or tab >>Perceived flavour changes in blue mould cheese after tasting white wine
2003 (English)In: Food Service Technology, ISSN 1471-5732, E-ISSN 1471-5740, Vol. 3, no 3-4, p. 143-150Article in journal (Refereed) Published
Abstract [en]

The object of this study was to evaluate by descriptive sensory analysis how prior tasting of dry white wine affects the sensory perception of blue mould cheese. Two blue mould cheeses, a Swedish one, Bredsjö Blå (Bredsjö Mjölkfår AB, Sweden), and a French one, Roquefort (Roquefort Société, France), were tasted in combination with five commercial dry white wines. Nine trained assessors assessed the cheeses and the wines in sequential order, with the cheese being assessed before and after tasting the wines. The main findings were that the most pronounced characteristics of the Bredsjö Blå, such as buttery and woolly flavours, and the saltiness and sour taste of the Roquefort, decreased after tasting dry white wine.

Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-3098 (URN)10.1111/j.1471-5740.2003.00070.x (DOI)
Available from: 2004-02-20 Created: 2004-02-20 Last updated: 2017-12-14Bibliographically approved
4. Effects of tasting technique: sequential tasting vs. mixed tasting – on perception of dry white wine and blue mould cheese
Open this publication in new window or tab >>Effects of tasting technique: sequential tasting vs. mixed tasting – on perception of dry white wine and blue mould cheese
2003 (English)In: Food Service Technology, ISSN 1471-5732, E-ISSN 1471-5740, Vol. 3, no 2, p. 61-69Article in journal (Refereed) Published
Abstract [en]

The object of this study was to evaluate by means of descriptive sensory analysis the effect of mixed tasting on the perception of dry white wine and blue mould cheese, and to establish whether the tasting technique (sequential vs. mixed tasting) significantly affects this perception. A Swedish blue mould cheese, Bredsjö Blå, and a French blue mould cheese, Roquefort Société, and five commercial types of dry white wine were used. The same panel, selected and trained according to ISO standards, as in Nygren et al. (2002, 2003) carried out the descriptive analyses by means of a mixed tasting technique. The panel scored the same attributes for both cheese and wine as in Nygren et al. (2002, 2003). In general, the original wine attribute scores decreased more by means of mixed tasting technique than by means of sequential, while few changes of the original cheese attribute scores were observed. Overall, mixed tasting gave greater decreasing changes than sequential tasting.

Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-3096 (URN)10.1046/j.1471-5740.2003.00066.x (DOI)
Available from: 2004-02-20 Created: 2004-02-20 Last updated: 2017-12-14Bibliographically approved
5. Consumer preference for combinations of wine and blue mould cheese influenced by eating and drinking attitudes
Open this publication in new window or tab >>Consumer preference for combinations of wine and blue mould cheese influenced by eating and drinking attitudes
2005 (English)In: Culinary Arts and Sciences: Global and National Perspectives / [ed] Edwards JSA, Kowrygo B, Rejman K, Bornemouth: The Worshipful Company of Cooks Research Centre at Bornemouth University , 2005Conference paper, Published paper (Other academic)
Place, publisher, year, edition, pages
Bornemouth: The Worshipful Company of Cooks Research Centre at Bornemouth University, 2005
Series
Culinary arts and sciences ; V
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-9272 (URN)1-85899-179-X (ISBN)
Conference
The Fifth International Conference on Culinary Arts and Sciences , Global and National Perspectives (ICCAS 05), Warsaw Poland, 27 June - 1 July 2005
Available from: 2010-01-25 Created: 2010-01-25 Last updated: 2017-10-18Bibliographically approved

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