Use of multi-intake Temporal Dominance of Sensations (TDS) to evaluate the influence of wine on cheese perception
2017
Galmarini, Mara Virginia | Loiseau, Anne-Laure | Debreyer, Doëtte | Visalli, Michel | Schlich, Pascal | Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA) ; Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS) | Consejo Nacional de Investigaciones Científicas y Técnicas [Buenos Aires] (CONICET) | Université Bourgogne Franche-Comté [COMUE] (UBFC) | AgreenSkills fellowship. Grant Number: FP7-267196; Burgundy Council. Grant Numbers: project PARI 2014 - VIGNE et VIN, N, o., 29000857 | European Project: 267196,EC:FP7:PEOPLE,FP7-PEOPLE-2010-COFUND,AGREENSKILLS(2012)
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Show more [+] Less [-]English. Even if wine and cheese have long been consumed together, there is little sensory evidence on how wine can influence the perception of cheese. In this work 4 cheeses were dynamically characterized in terms of dominant sensations without and with wine consumption in between intakes. The tasting protocol was based on multi-intake temporal dominance of sensations (TDS) coupled with hedonic rating. Frequent wine and cheese consumers (n = 31) evaluated 4 cheeses (Epoisses, Chaource, and 2 different Comté) over 3 consecutive bites. In the following sessions they performed the same task, but taking sips of wine (rosé Riceys, white Burgundy, red Burgundy, and red Beaujolais) between bites. All cheese–wine combinations were tasted over 4 sessions. TDS data were analyzed in terms of attribute duration of dominance by ANOVA, MANOVA, and canonical variate analysis. Results showed that wine consumption had an impact (P < 0.1) on dominance duration of attributes of cheeses, particularly on salty and some aromatic notes. But, as opposed to a previous work done by the same team, wine had no impact on the preference of cheese; this stayed constant under all the evaluating conditions.
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