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Flavor changes produced by wine and food interactions: Chardonnay wine and Hollandaise sauce
Örebro University, Department of Restaurant & Culinary Arts.
Örebro University, Department of Restaurant & Culinary Arts.
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2001 (English)In: Journal of sensory studies, ISSN 0887-8250, E-ISSN 1745-459X, Vol. 16, no 5, 461-470 p.Article 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.

Place, publisher, year, edition, pages
2001. Vol. 16, no 5, 461-470 p.
Research subject
Culinary Arts and Meal Science
Identifiers
URN: urn:nbn:se:oru:diva-8763DOI: 10.1111/j.1745-459X.2001.tb00313.xOAI: oai:DiVA.org:oru-8763DiVA: diva2:280919
Available from: 2009-12-13 Created: 2009-12-13 Last updated: 2011-06-07Bibliographically approved
In thesis
1. Sensory evaluation and consumer preference of wine and food combinations: influences of tasting techniques
Open this publication in new window or tab >>Sensory evaluation and consumer preference of wine and food combinations: influences of tasting techniques
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. 66 p.
Series
Örebro Studies in Culinary Arts and Meal Science, ISSN 1652-2974 ; 1
Keyword
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:nbn:se:oru:diva-56 (URN)91-7668-379-6 (ISBN)
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: 2011-06-07Bibliographically approved

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Nygren, Ingemar TobiasGustafsson, Inga-Britt
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Citation style
  • apa
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