Could cider aroma modify cider mouthfeel properties?

Food Quality and Preference

Volumn 45, Issue , 2015, Pages 11-17

  Symoneaux, Ronan ^a   Guichard, Hugues ^b   Le Quéré, Jean Michel ^c   Baron, Alain ^c   Chollet, Sylvie ^d  

^a Groupe ESA   (France)

^b Institut Français des Productions Cidricoles   (France)

^c INRA   (France)

^d Université de Lille 1 Sciences et Technologies   (France)

Author keywords

Beverage; Cognitive interaction; Congruency; Flavor interaction; Trained panel

Indexed keywords

ANIMALIA;

EID: 84929428395     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2015.04.004     Document Type: Article

References (42)

1. Bavay C., Brockhoff P.B., Kuznetsova A., Maître I., Mehinagic E., Symoneaux R. Consideration of sample heterogeneity and in-depth analysis of individual differences in sensory analysis. Food Quality and Preference 2014, 32(Part A):126-131. 10.1016/j.foodqual.2013.06.003.
2. Boakes R.A., Hemberger H. Odour-modulation of taste ratings by chefs. Food Quality and Preference 2012, 25(2):81-86.
3. Burseg K.M.M., Camacho S., Knoop J., Bult J.H.F. Sweet taste intensity is enhanced by temporal fluctuation of aroma and taste, and depends on phase shift. Physiology & Behavior 2010, 101(5):726-730.
4. Causse M., Saliba-Colombani V., Lecomte L., Duffe P., Rousselle P., Buret M. QTL analysis of fruit quality in fresh market tomato: A few chromosome regions control the variation of sensory and instrumental traits. Journal of Experimental Botany 2002, 53(377):2089-2098.
5. Charles, M. (2013). Contribution aux réflexions méthodologiques relatives à l'étude des préférences des consommateurs et à l'étude des interactions sensorielles: application au modèle pomme. phD, Université d'Angers, Angers. (tel-00931819).
6. Clark C.C., Lawless H.T. Limiting response alternatives in time-intensity scaling: An examination of the halo-dumping effect. Chemical Senses 1994, 19(6):583-594.
7. Delwiche J. The impact of perceptual interactions on perceived flavor. Food Quality and Preference 2004, 15(2):137-146.
8. Djordjevic J., Zatorre R., Jones-Gotman M. Odor-induced changes in taste perception. Experimental Brain Research 2004, 159(3):405-408.
9. Ferrer-Gallego R., Hernández-Hierro J.M., Rivas-Gonzalo J.C., Escribano-Bailón M.T. Sensory evaluation of bitterness and astringency sub-qualities of wine phenolic compounds: Synergistic effect and modulation by aromas. Food Research International 2014, 62:1100-1107. 10.1016/j.foodres.2014.05.049.
10. Frank R.A., Byram J. Taste-smell interactions are tastant and odorant dependent. Chemical Senses 1988, 13(3):445-455.
11. Frank R.A., van der Klaauw N.J., Schifferstein H.N. Both perceptual and conceptual factors influence taste-odor and taste-taste interactions. Perception & Psychophysics 1993, 54(3):343-354.
12. Gaudette N.J., Pickering G.J. Modifying bitterness in functional food systems. Critical Reviews in Food Science and Nutrition 2013, 53(5):464-481.
13. Gawel R. Red wine astringency: A review. Australian Journal of Grape and Wine Research 1998, 4(2):74-95.
14. Green B.G. Oral astringency: A tactile component of flavor. Acta psychologica 1993, 84(1):119-125. 10.1016/0001-6918(93)90078-6.
15. Guinard J.-X., Pangborn R.M., Lewis M.J. The time-course of astringency in wine upon repeated ingestion. American Journal of Enology and Viticulture 1986, 37(3):184-189.
16. Guyot S., Marnet N., Laraba D., Sanoner P., Drilleau J.-F. Reversed-phase HPLC following thiolysis for quantitative estimation and characterization of the four main classes of phenolic compounds in different tissue zones of a french cider apple variety (Malus domestica Var. Kermerrien). Journal of Agricultural and Food Chemistry 1998, 46(5):1698-1705.
17. Husson F., Josse J., Le S., Mazet J. FactoMineR: Multivariate exploratory data analysis and data mining with R. R Package Version 2013, 1:102-123.
18. Keast R.S.J. Modification of the bitterness of caffeine. Food Quality and Preference 2008, 19(5):465-472.
19. Keast R.S.J., Breslin P.A.S. An overview of binary taste-taste interactions. Food Quality and Preference 2003, 14(2):111-124.
20. Labbe D., Damevin L., Vaccher C., Morgenegg C., Martin N. Modulation of perceived taste by olfaction in familiar and unfamiliar beverages. Food Quality and Preference 2006, 17(7):582-589.
21. Lavin J.G., Lawless H.T. Effects of color and odor on judgments of sweetness among children and adults. Food Quality and Preference 1998, 9(4):283-289.
22. Le Calvé, B., Goichon, H., & Cayeux, I. (2008). CO2 perception and its influence on flavour. Paper presented at the Expression of Multidisciplinary Flavour Science - 12th Weurman Symposium, Interlaken.
23. Le S., Husson F. SensoMineR: A package for sensory data analysis. Journal of Sensory Studies 2008, 23(1):14-25. 10.1111/j.1745-459X.2007.00137.x.
24. Le Quéré J.-M., Husson F., Renard C.M.G.C., Primault J. French cider characterization by sensory, technological and chemical evaluations. LWT - Food Science and Technology 2006, 39(9):1033-1044.
25. Lea A.G., Arnold G.M. The phenolics of cider: Bitterness and astringency. Journal of the Science of Food and Agriculture 1978, 29:478-483.
26. Lea A.G., Drilleau J.F. Cidermaking. Fermented Beverage Production 2003, 59-87. Kluwer Academic/Plenum Publishers, New York. A.G. Lea, J.R. Piggott (Eds.).
27. Lim J., Fujimaru T., Linscott T.D. The role of congruency in taste-odor interactions. Food Quality and Preference 2014, 34:5-13. 10.1016/j.foodqual.2013.12.002.
28. Murphy C., Cain W.S. Taste and olfaction: Independence vs interaction. Physiology & Behavior 1980, 24(3):601-605.
29. Piggott J., Watson M. A comparison of free-choice profiling and the repertory grid method in the flavor profiling of cider. Journal of Sensory Studies 1992, 7(2):133-145.
30. Poinot P., Arvisenet G., Ledauphin J., Gaillard J.-L., Prost C. How can aroma-related cross-modal interactions be analysed? A review of current methodologies. Food Quality and Preference 2013, 28(1):304-316.
31. Poinot P., Arvisenet G., Texier F., Lethuaut L., Mehinagic E., Vigneau E., et al. Use of sense masking to study sensory modalities singly: Interest for the understanding of apple in-mouth perception. Food Quality and Preference 2011, 22(6):573-580.
32. Prescott J. Flavour as a psychological construct: implications for perceiving and measuring the sensory qualities of foods. Food Quality and Preference 1999, 10(4):349-356.
33. Prescott J., Stevenson R.J., Boakes R.A. Sweetness as an olfactory quality: relationship to tasted sweetness. Chemical Senses 1996, 21:656.
34. Ross C.F., Hinken C., Weller K. Efficacy of palate cleansers for reduction of astringency carryover during repeated ingestions of red wine. Journal of Sensory Studies 2007, 22(3):293-312. [Article]. 10.1111/j.1745-459X.2007.00107.x.
35. Sáenz-Navajas M.-P., Campo E., Avizcuri J.M., Valentin D., Fernández-Zurbano P., Ferreira V. Contribution of non-volatile and aroma fractions to in-mouth sensory properties of red wines: Wine reconstitution strategies and sensory sorting task. Analytica Chimica Acta 2012, 732:64-72.
36. Stevenson R.J., Prescott J., Boakes R.A. Confusing tastes and smells: How Odours can influence the perception of sweet and sour tastes. Chemical Senses 1999, 24(6):627-635. 10.1093/chemse/24.6.627.
37. Symoneaux R., Baron A., Marnet N., Bauduin R., Chollet S. Impact of apple procyanidins on sensory perception in model cider (part 1): Polymerisation degree and concentration. LWT - Food Science and Technology 2014, 57(1):22-27. 10.1016/j.lwt.2013.11.016.
38. Symoneaux R., Chollet S., Bauduin R., Le Quéré J.M., Baron A. Impact of apple procyanidins on sensory perception in model cider (part 2): Degree of polymerization and interactions with the matrix components. LWT - Food Science and Technology 2014, 57(1):28-34. 10.1016/j.lwt.2014.01.007.
39. Symoneaux R., Chollet S., Patron C., Bauduin R., Le Quéré J.-M., Baron A. Prediction of sensory characteristics of cider according to their biochemical composition: Use of a central composite design and external validation by cider professionals. LWT - Food Science and Technology 2015, 61(1):63-69. 10.1016/j.lwt.2014.11.030.
40. Tournier C., Sulmont-Rossé C., Sémon E., Vignon A., Issanchou S., Guichard E. A study on texture-taste-aroma interactions: Physico-chemical and cognitive mechanisms. International Dairy Journal 2009, 19(8):450-458.
41. Valentin D., Chrea C., Nguyen D.H. Taste-odour interactions in sweet taste perception. Optimising Sweet Taste in Foods 2006, 66-84.
42. Zamora M.C., Guirao M. Performance comparison between trained assessors and wine experts using specific sensory attributes. Journal of Sensory Studies 2004, 19(6):530-545.