Exploration of consumer perception of Sauvignon Blanc wines with enhanced aroma properties using two different descriptive methods

Food Research International

Volumn 99, Issue , 2017, Pages 186-197

  Lezaeta, Alvaro ^a   Bordeu, Edmundo ^a   Næs, Tormod ^b   Varela, Paula ^b  

^a PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

^b NOFIMA   (Norway)

Author keywords

Aroma; CATA; Choice; Consumers; Projective mapping; Sauvignon Blanc

Indexed keywords

MAPPING;

AROMA; CATA; CHOICE; CONSUMERS; SAUVIGNON BLANC;

ODORS;

FRAGRANCE;

ADULT; ANALYSIS; CLASSIFICATION; CONSUMER ATTITUDE; DECISION MAKING; FEMALE; FERMENTATION; HUMAN; MALE; MICROBIOLOGY; MIDDLE AGED; NOMENCLATURE; QUESTIONNAIRE; SMELLING; TASTE; WINE; YOUNG ADULT;

ADULT; CHOICE BEHAVIOR; CONSUMER BEHAVIOR; FEMALE; FERMENTATION; HUMANS; JUDGMENT; MALE; MIDDLE AGED; ODORANTS; OLFACTORY PERCEPTION; SURVEYS AND QUESTIONNAIRES; TASTE; TASTE PERCEPTION; TERMINOLOGY AS TOPIC; WINE; YOUNG ADULT;

EID: 85019771912     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2017.05.003     Document Type: Article

References (38)

1. Ares, G., Dauber, C., Fernández, E., Giménez, A., Varela, P., Penalty analysis based on CATA questions to identify drivers of liking and directions for product reformulation. Food Quality and Preference 32 (2014), 65–76 http://doi.org/10.1016/j.foodqual.2013.05.014.
2. Ares, G., Giménez, A., Barreiro, C., Gámbaro, A., Use of an open-ended question to identify drivers of liking of milk desserts. Comparison with preference mapping techniques. Food Quality and Preference 21:3 (2010), 286–294 http://doi.org/10.1016/j.foodqual.2009.05.006.
3. Ares, G., Varela, P., Rado, G., Giménez, A., Identifying ideal products using three different consumer profiling methodologies. Comparison with external preference mapping. Food Quality and Preference 22:6 (2011), 581–591 http://doi.org/10.1016/j.foodqual.2011.04.004.
4. Campo, E., Ballester, J., Langlois, J., Dacremont, C., Valentin, D., Comparison of conventional descriptive analysis and a citation frequency-based descriptive method for odor profiling: An application to Burgundy Pinot noir wines. Food Quality and Preference 21:1 (2010), 44–55 http://doi.org/10.1016/j.foodqual.2009.08.001.
5. Campo, E., Ferreira, V., Escudero, A., Cacho, J., Prediction of the wine sensory properties related to grape variety from dynamic-headspace gas chromatography–olfactometry data prediction of the wine sensory properties related to grape variety from dynamic-headspace gas chromatography–olfactometry da. 2005, 5682–5690 http://doi.org/10.1021/jf047870a.
6. 2 flow during the fermentation of Busuioacă de Bohotin wine. Environmental Engineering and Management Journal 11:11 (2012), 1895–1900.
7. Dooley, L., Lee, Y.S., Meullenet, J.F., The application of check-all-that-apply (CATA) consumer profiling to preference mapping of vanilla ice cream and its comparison to classical external preference mapping. Food Quality and Preference 21:4 (2010), 394–401 http://doi.org/10.1016/j.foodqual.2009.10.002.
8. Ferrarini, R., Carbognin, C., Casarotti, E.M., Nicolis, E., Nencini, A., Meneghini, A.M., The emotional response to wine consumption. Food Quality and Preference 21:7 (2010), 720–725 http://doi.org/10.1016/j.foodqual.2010.06.004.
9. Ferreira, V., Escudero, A., Campo, E., Cacho, J., The chemical foundations of wine aroma–a role game aiming at wine quality, personality and varietal expression. R. Blair et al., (eds.) Proceedings of thirteenth Australian wine industry technical conference, 2008, July, 1–9.
10. Fischer, U., Noble, A.C., The effect of ethanol, catechin concentration, and pH on sourness and bitterness of wine. American Journal of Enology and Viticulture 45:1 (1994), 6–10.
11. Gomez, E., Martinez, A., Laencina, J., Recovery of wine volatile compounds during the vinification. International Journal of Vine and Wine Sciences 7 (1993), 219–224.
12. Guerrini, L., Masella, P., Spugnoli, P., Spinelli, S., Calamai, L., Parenti, A., A condenser to recover organic volatile compounds during vinification. American Journal of Enology and Viticulture, 2016, ajev-2015 http://doi.org/10.5344/ajev.2015.15100.
13. Jaeger, S.R., Chheang, S.L., Yin, J., Bava, C.M., Gimenez, A., Vidal, L., Ares, G., Check-all-that-apply (CATA) responses elicited by consumers: Within-assessor reproducibility and stability of sensory product characterizations. Food Quality and Preference 30:1 (2013), 56–67 http://doi.org/10.1016/j.foodqual.2013.04.009.
14. Laurent, G., Kapferer, J.-N., Measuring consumer involvement profiles. Journal of Marketing Research XXII (February) (1985), 41–53 http://doi.org/10.1300/J073v01n04_03.
15. Lê, S., Josse, J., Husson, F., FactoMineR: An R package for multivariate analysis. Journal of Statistical Software 25:1 (2008), 1–18, 10.18637/jss.v025.i01.
16. Manoukian, E.B., Mathematical nonparametric statistics. 1986, Gordon & Breach, New York, NY.
17. Melorose, J., Perroy, R., Careas, S., Sensory evaluation of food principles and practices. Statewide agricultural land use baseline 2015, 2nd ed., Vol. 1, 2015 http://doi.org/10.1017/CBO9781107415324.004.
18. Meyners, M., Castura, J.C., Carr, B.T., Existing and new approaches for the analysis of CATA data. Food Quality and Preference 30:2 (2013), 309–319 http://doi.org/10.1016/j.foodqual.2013.06.010.
19. Morakul, S., Mouret, J.R., Nicolle, P., Aguera, E., Sablayrolles, J.M., Athès, V., A dynamic analysis of higher alcohol and Ester release during winemaking fermentations. Food and Bioprocess Technology 6:3 (2013), 818–827 http://doi.org/10.1007/s11947-012-0827-4.
20. Mouret, J.R., Morakul, S., Nicolle, P., Athes, V., Sablayrolles, J.M., Gas–liquid transfer of aroma compounds during winemaking fermentations. LWT-Food Science and Technology 49:2 (2012), 238–244.
21. Mouret, J.R., Perez, M., Angenieux, M., Nicolle, P., Farines, V., Sablayrolles, J.M., Online-based kinetic analysis of higher alcohol and ester synthesis during winemaking fermentations. Food and Bioprocess Technology 7:5 (2014), 1235–1245.
22. Moussaoui, K.A., Varela, P., Exploring consumer product profiling techniques and their linkage to a quantitative descriptive analysis. Food Quality and Preference 21:8 (2010), 1088–1099 http://doi.org/10.1016/j.foodqual.2010.09.005.
23. Pagès, J., Multiple factor analysis: Main features and application to sensory data. Revista Colombiana de Estadística 27:1 (2004), 1–26.
24. Pagès, J., Collection and analysis of perceived product inter-distances using multiple factor analysis: Application to the study of 10 white wines from the Loire Valley. Food Quality and Preference 16:7 (2005), 642–649 http://doi.org/10.1016/j.foodqual.2005.01.006.
25. Perrin, L., Symoneaux, R., Maître, I., Asselin, C., Jourjon, F., Pagès, J., Comparison of three sensory methods for use with the Napping® procedure: Case of ten wines from Loire valley. Food Quality and Preference 19:1 (2008), 1–11 http://doi.org/10.1016/j.foodqual.2007.06.005.
26. Pretorius, I.S., Høj, P.B., Grape and wine biotechnology: Challenges, opportunities and potential benefits. Australian Journal of Grape and Wine Research 11 (2005), 83–108 http://doi.org/10.1111/j.1755-0238.2005.tb00281.x.
27. R Core Team, R: A language and environment for statistical computing. R foundation for statistical computing, Vienna, Austria, 2016 URL https://www.R-project.org/.
28. Reinbach, H.C., Giacalone, D., Ribeiro, L.M., Bredie, W.L.P., Frøst, M.B., Comparison of three sensory profiling methods based on consumer perception: CATA, CATA with intensity and Napping®. Food Quality and Preference 32 (2014), 160–166 http://doi.org/10.1016/j.foodqual.2013.02.004.
29. Risvik, E., McEvan, J.A., Colwill, J.S., Rogers, R., Lyon, D.H., Projective mapping: A tool for sensory analysis and consumer research. Food Quality and Preference 5 (1994), 263–269.
30. Rochfort, S., Ezernieks, V., Bastian, S.E.P., Downey, M.O., Sensory attributes of wine influenced by variety and berry shading discriminated by NMR metabolomics. Food Chemistry 121:4 (2010), 1296–1304 http://doi.org/10.1016/j.foodchem.2010.01.067.
31. Sablayrolles, J.M., Control of alcoholic fermentation in winemaking: Current situation and prospect. Food Research International 42:4 (2009), 418–424 http://doi.org/10.1016/j.foodres.2008.12.016.
32. Swiegers, J.H., Bartowsky, E.J., Henschke, P.a., Pretorius, I.S., Yeast and bacterial modulation of wine aroma and flavour. Australian Journal of Grape and Wine Research 11:2 (2005), 139–173 http://doi.org/10.1111/j.1755-0238.2005.tb00285.x.
33. Torri, L., Dinnella, C., Recchia, A., Naes, T., Tuorila, H., Monteleone, E., Projective mapping for interpreting wine aroma differences as perceived by naïve and experienced assessors. Food Quality and Preference 29:1 (2013), 6–15 http://doi.org/10.1016/j.foodqual.2013.01.006.
34. Tsakiris, A., Kourkoutas, Y., Dourtoglou, V.G., Koutinas, A.A., Psarianos, C., Kanellaki, M., Wine produced by immobilized cells on dried raisin berries in sensory evaluation comparison with commercial products. Journal of the Science of Food and Agriculture 86:4 (2006), 539–543 http://doi.org/10.1002/jsfa.2379.
35. Varela, P., Ares, G., Sensory profiling, the blurred line between sensory and consumer science. A review of novel methods for product characterization. Food Research International 48:2 (2012), 893–908 http://doi.org/10.1016/j.foodres.2012.06.037.
36. Varela, P., Berget, I., Hersleth, M., Carlehög, M., Asioli, D., Næs, T., A rapid way for the exploration of consumers' drivers: A new affective approach to projective mapping. 2016 (Submitted).
37. Veinand, B., Godefroy, C., Adam, C., Delarue, J., Highlight of important product characteristics for consumers. Comparison of three sensory descriptive methods performed by consumers. Food Quality and Preference 22:5 (2011), 474–485 http://doi.org/10.1016/j.foodqual.2011.02.011.
38. Weil, R.L., Analysis of reserve and regular Bottlings: Why pay for a difference only the critics claim to notice?. Chance 18:3 (2005), 9–15 http://dx.doi.org/10.1080/09332480.2005.10722728.