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Use of Multi-Intake Temporal Dominance of Sensations (TDS) to Evaluate the Influence of Wine on Cheese Perception.

Authors
  • Galmarini, Mara V1, 2, 3
  • Loiseau, Anne-Laure1
  • Debreyer, Doëtte1
  • Visalli, Michel1
  • Schlich, Pascal1
  • 1 Centre des Sciences du Goût et de l'Alimentation, CNRS, INRA, Univ. Bourgogne Franche-Comté, 9E Bvd Jeanne d'Arc, 21000, F-21000 Dijon, France. , (France)
  • 2 Member of CONICET, Buenos Aires, Argentina, Godoy Cruz 2290 (C1425FQB) Ciudad Autónoma de Buenos Aires, Argentina. , (Argentina)
  • 3 Facultad de Ingeniería y Ciencias Agrarias, Pontificia Univ. Católica Argentina, Buenos Aires, Argentina. , (Argentina)
Type
Published Article
Journal
Journal of Food Science
Publisher
Wiley (Blackwell Publishing)
Publication Date
Nov 01, 2017
Volume
82
Issue
11
Pages
2669–2678
Identifiers
DOI: 10.1111/1750-3841.13932
PMID: 29023703
Source
Medline
Keywords
License
Unknown

Abstract

This paper aims to validate an innovative protocol on dynamic sensory data acquisition in which consumers evaluate the impact of a beverage (wine) on a solid food (cheese). This protocol is complementary to a previous one presented in this journal, where the effect of cheese was tested on wine. Together they make up an interesting approach towards developing a new tool for the food sector to better understand the impact of one food product on another. This could lead to a better description of a whole meal, something which is still missing in sensory science.

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