Sensory descriptors, hedonic perception and consumer's attitudes to Sangiovese red wine deriving from organically and conventionally grown grapes

Frontiers in Psychology

Volumn 4, Issue NOV, 2013, Pages

  Pagliarini, Ella ^a   Laureati, Monica ^a   Gaeta, Davide ^b  

^a UNIVERSITY OF MILAN   (Italy)

^b UNIVERSITY OF VERONA   (Italy)

Author keywords

Consumer expectation; Odor; Organic wine; Sensory; Taste; Willingness to pay

Indexed keywords

EID: 84903787119     PISSN: None     EISSN: 16641078     Source Type: Journal    
DOI: 10.3389/fpsyg.2013.00896     Document Type: Article

References (25)

1. Akçay, Y. D., Yi{dotless}ldi{dotless}ri{dotless}m, H. K., Güvenç, U., and Sözmen, E. Y. (2004). The effects of consumption of organic and nonorganic red wine on low-density lipoprotein oxidation and antioxidant capacity in humans. Nutr. Res. 24, 541-554. doi:10.1016/j.nutres.2004.04.004
2. Bourn, D., and Prescott, J. (2002). A comparison of the nutritional value, sensory qualities, and food safety of organically and conventionally produced foods. Crit. Rev. Food Sci. 42, 1-34. doi: 10.1080/10408690290825439
3. Caporale, G., and Monteleone, E. (2004). Influence of information about manufacturing process on beer acceptability. Food Qual. Pref. 15, 271-278. doi: 10.1016/S0950-3293(03)00067-3
4. Dalton, P., Wysocki, C. J., Brody, M. J., and Lawley, H. J. (1997). The influence of cognitive bias on the perceived odor, irritation and health symptoms from chemical exposure. Int. Arch. Occup. Environ. Health 69, 407-417. doi: 10.1007/s004200050168
5. Deliza, R., and MacFie, H. J. H. (1996). The generation of sensory expectation by external cues and its effect on sensory perception and hedonic ratings: a review. J. Sens. Stud. 7, 253-277. doi: 10.1111/j.1745-459X.1996.tb00036.x
6. Dupin, I., Schlich, P., and Fischer, U. (2000). "Differentiation of wines produced by organic or conventional viticulture according to their sensory profiles and aroma composition," in Proceedings of Proceedings 6th International Congress onOrganic Viticulture, eds H. Willer and U. Meier (Bad Dürkheim, D: Print-Online), 245-251.
7. Forbes, S. L., Cohen, D. A., Cullen, R., Wratten, S. D., and Fountain, J. (2009). Consumer attitudes regarding environmentally sustainable wine: an exploratory study of the New Zealand marketplace. J. Clean. Prod. 17, 1195-1199. doi: 10.1016/j.jclepro.2009.04.008
8. Hughson, L., and Boakes, R. (2002). The knowing nose: the role of knowledge in wine expertise. Food Qual. Pref. 13, 463-472. doi: 10.1016/S0950-3293(02) 00051-4
9. ISO International Organization for Standardization. (2003). Sensory Analysis - Methodology - General Guidance for Establishing a Sensory Profile (ISO 13299:2003). Geneva, Switzerland.
10. ISO International Organization for Standardization. (2007). Sensory Analysis - General Guidance for the Design of Test Rooms (ISO 8589:2007). Geneva, Switzerland.
11. Laureati, M., Jabes, D., Russo, V., and Pagliarini, E. (2013). Sustainability and organic production: how information influences consumer's expectation and preference for yogurt. Food Qual. Pref. 30, 1-8. doi: 10.1016/j.foodqual.2013. 04.002
12. Lawless, H. T. (1984). Flavor description of white wine by expert and nonexpert wine consumers. J. Food Sci. 49, 120-123. doi: 10.1111/j.1365-2621.1984.tb13686.x
13. Lawless, H. T., and Heymann, H. (1998)."Descriptive analysis,"in Sensory Evaluation of Food: Principles and Practices, eds H. T. Lawless and H. Heymann (New York: Chapman & Hall), 341-372.
14. Lea, P., Næs, T.,and Rødbotten, M. (1997)."Further aspectsof design and modeling," in Analysis of Variance for Sensory Data (Chichester: John Wiley & Sons Ltd), 20-21.
15. Lockshin, L., and Corsi, A. M. (2012). Consumer behavior for wine 2.0: a review since 2003 and future directions. Wine Econ. Policy 1, 2-23. doi: 10.1016/j.wep.2012.11.003
16. MacFie, H. J. H., Bratchell, N., Greenhoff, K., and Vallis, L. V. (1989). Designs to balance the effect of order of presentation and first order carry-over effects in hall tests. J. Sens. Stud. 4, 129-148. doi: 10.1111/j.1745-459X.1989.tb0 0463.x
17. Morrot, G., Brochet, F., and Dubourdieu, D. (2001). The color of odors. Brain Lang. 79, 309-320. doi: 10.1006/brln.2001.2493
18. Moyano, L., Zea, L., Villafuerte, L., and Medina, M. (2009). Comparison of odor-active compounds in sherry wines processed from ecologically and conventionally grown pedroximenez grapes. J. Agric. Food Chem. 57, 968-973. doi: 10.1021/jf802252u
19. Napolitano, F., Braghieri, A., Piasentier, E., Favotto, S., Naspetti, S., and Zanoli, R. (2010a). Cheese liking and consumer willingness to pay as affected by information about organic production. Food Qual. Pref. 18, 280-286. doi: 10.1017/S0022029910000130. Epub 2010 Mar 3.
20. Napolitano, F., Braghieri, A., Piasentier, E., Favotto, S., Naspetti, S., and Zanoli, R. (2010b). Effect of information about organic production on beef liking and consumer willingness to pay. Food Qual. Pref. 21, 207-212. doi: 10.1016/j.foodqual.2009.08.007
21. Noble, A., Arnold, R. A., Buechsenstein, J., Leach, E. J., Schmidt, J. O., and Stern, P. M. (1987). Modification of a standardized system of wine aroma terminology. Am. J. Enol. Vitic. 38, 143-146.
22. Pangborn, R., Berg, H., and Hansen, B. (1963). The influence of color on discrimination of sweetness in dry table-wine. Am. J. Psychol. 76, 492-495. doi: 10.2307/1419795
23. Renaud, S., and De Lorgeril, M. (1992). Wine, alcohol, platelets, and the French paradox for coronary heart disease. Lancet 339, 1523-1526. doi: 10.1016/0140-6736(92)91277-F
24. Solomon, G. (1990). Psychology of novice and expert wine talk. Am. J. Psychol. 105, 495-517. doi: 10.2307/1423321
25. Zucco, G., Carassai, A., Baroni, M. R., and Stevenson, R. J. (2011). Labeling, identification, and recognition of wine-relevant odorants in expert sommeliers, intermediates, and untrained wine drinkers. Perception 40, 598-607. doi: 10.1068/p6972