Use of Multi-Intake Temporal Dominance of Sensations (TDS) to Evaluate the Influence of Cheese on Wine Perception.
Though the gastronomic sector recommends certain wine-cheese associations, there is little sensory evidence on how cheese influences the perception of wine. It was the aim of this study to dynamically characterize 4 wines as they would be perceived when consumed with and without cheese. The tasting protocol was based on multi-intake temporal dominance of sensations (TDS) coupled with hedonic rating. In the 1st session, 31 French wine and cheese consumers evaluated the wines (Pacherenc, Sancerre, Bourgogne, and Madiran) over 3 consecutive sips. In the following sessions, they performed the same task, but eating small portions of cheese (Epoisses, Comté, Roquefort, Crottin de Chavignol) between sips. All cheeses were tasted with all wines over 4 sessions. TDS data were mainly analyzed in terms of each attribute's duration of dominance by analysis of variance, multivariate analysis of variance, and canonical variate analysis. Results showed that cheese consumption had an impact (P < 0.1) on dominance duration of attributes and on preference for most wines. For example, in Madiran, all cheeses reduced dominance duration (P < 0.01) of astringency and sourness and increased duration of red fruit aroma. Although the number of consumers was small to make extended general conclusions on wine's preference, significant changes were observed before and after cheese intake.
Centre des Sciences du Goût et de l'Alimentation, CNRS, INRA, Univ. Bourgogne Franche-Comté, F-21000 Dijon, France. 9E Bvd Jeanne d'Arc, 21000, Dijon, France. mgalmarini@gmail.com.|Member of CONICET, Buenos Aires, Argentina. mgalmarini@gmail.com.|Godoy Cruz 2290 (C1425FQB) Ciudad Autónoma de Buenos Aires, Argentina. mgalmarini@gmail.com.|Pontificia Univ. Católica Argentina, Buenos Aires, Argentina. mgalmarini@gmail.com.|Capitán General Ramon Freire 183, CP1429, Ciudad Autónoma de Buenos Aires, Argentina. mgalmarini@gmail.com.
Mara V
MV
Galmarini
Centre des Sciences du Goût et de l'Alimentation, CNRS, INRA, Univ. Bourgogne Franche-Comté, F-21000 Dijon, France. 9E Bvd Jeanne d'Arc, 21000, Dijon, France.
Anne-Laure
AL
Loiseau
Centre des Sciences du Goût et de l'Alimentation, CNRS, INRA, Univ. Bourgogne Franche-Comté, F-21000 Dijon, France. 9E Bvd Jeanne d'Arc, 21000, Dijon, France.
Michel
M
Visalli
Centre des Sciences du Goût et de l'Alimentation, CNRS, INRA, Univ. Bourgogne Franche-Comté, F-21000 Dijon, France. 9E Bvd Jeanne d'Arc, 21000, Dijon, France.
Pascal
P
Schlich
D000328:Adult; D000368:Aged; D002611:Cheese / Q000032:analysis*; D003258:Consumer Behavior; D005260:Female; D005602:France; D005638:Fruit; D006801:Humans; D008297:Male; D008875:Middle Aged; D015999:Multivariate Analysis; D009812:Odorants; D013649:Taste; D055697:Taste Perception; D014920:Wine / Q000032:analysis*
cheese; multi-sip; temporal dominance of sensations; wine