Wine tasting based on emotional responses: an expedite approach to distinguish between warm and cool climate dry red wine styles
Main Author: | |
---|---|
Publication Date: | 2018 |
Other Authors: | , |
Format: | Article |
Language: | eng |
Source: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Download full: | http://hdl.handle.net/10400.5/19730 |
Summary: | In this study, we improved an empirical tasting sheet including emotional responses and common sensory attributes. An Optimized Descriptive Profile (ODP) was run to characterize different red wines according to sensory descriptors used in the improved sheet. A total of 5 wines were evaluated by a Consumer Panel (CP) of 103 subjects (36 females, 67 males) using the improved sheet and a Check-All-That-Apply (CATA) list of 25 emotions. In the ODP, the panel identified the main discriminating sensory attributes as “Complexity”, “Astringency” and “Duration of the wine fragrance”. However, this analysis did not allow for differentiating very distinct dry red wine styles originating from warmer or cooler regions. On the contrary, Principal Component Analysis of emotional attributes demonstrated that these two wine styles could be easily distinguished. In particular, wine with a red-brick color, complex smell and aggressive mouthfeel consistent with those from cooler regions was less liked by the CP than a warm climate gold-awarded wine. Although receiving lower scores considering its color and smell, the former wine was regarded as the most “surprising” in the CATA |
id |
RCAP_379b7cf864541b59b048d8736cd60993 |
---|---|
oai_identifier_str |
oai:www.repository.utl.pt:10400.5/19730 |
network_acronym_str |
RCAP |
network_name_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository_id_str |
|
spelling |
Wine tasting based on emotional responses: an expedite approach to distinguish between warm and cool climate dry red wine styleswine tastingcool climate winesconsumer researchemotionscognitive dissonancefocus groupoptimized descriptive profilecheck-all-that-applyIn this study, we improved an empirical tasting sheet including emotional responses and common sensory attributes. An Optimized Descriptive Profile (ODP) was run to characterize different red wines according to sensory descriptors used in the improved sheet. A total of 5 wines were evaluated by a Consumer Panel (CP) of 103 subjects (36 females, 67 males) using the improved sheet and a Check-All-That-Apply (CATA) list of 25 emotions. In the ODP, the panel identified the main discriminating sensory attributes as “Complexity”, “Astringency” and “Duration of the wine fragrance”. However, this analysis did not allow for differentiating very distinct dry red wine styles originating from warmer or cooler regions. On the contrary, Principal Component Analysis of emotional attributes demonstrated that these two wine styles could be easily distinguished. In particular, wine with a red-brick color, complex smell and aggressive mouthfeel consistent with those from cooler regions was less liked by the CP than a warm climate gold-awarded wine. Although receiving lower scores considering its color and smell, the former wine was regarded as the most “surprising” in the CATAElsevierRepositório da Universidade de LisboaCoste, AmaurySousa, PauloMalfeito-Ferreira, Manuel2020-02-18T11:24:50Z20182018-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/19730engFood Research International 106 (2018) 11–21https://doi.org/10.1016/j.foodres.2017.12.039info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-06T14:49:13ZPortal AgregadorONG |
dc.title.none.fl_str_mv |
Wine tasting based on emotional responses: an expedite approach to distinguish between warm and cool climate dry red wine styles |
title |
Wine tasting based on emotional responses: an expedite approach to distinguish between warm and cool climate dry red wine styles |
spellingShingle |
Wine tasting based on emotional responses: an expedite approach to distinguish between warm and cool climate dry red wine styles Coste, Amaury wine tasting cool climate wines consumer research emotions cognitive dissonance focus group optimized descriptive profile check-all-that-apply |
title_short |
Wine tasting based on emotional responses: an expedite approach to distinguish between warm and cool climate dry red wine styles |
title_full |
Wine tasting based on emotional responses: an expedite approach to distinguish between warm and cool climate dry red wine styles |
title_fullStr |
Wine tasting based on emotional responses: an expedite approach to distinguish between warm and cool climate dry red wine styles |
title_full_unstemmed |
Wine tasting based on emotional responses: an expedite approach to distinguish between warm and cool climate dry red wine styles |
title_sort |
Wine tasting based on emotional responses: an expedite approach to distinguish between warm and cool climate dry red wine styles |
author |
Coste, Amaury |
author_facet |
Coste, Amaury Sousa, Paulo Malfeito-Ferreira, Manuel |
author_role |
author |
author2 |
Sousa, Paulo Malfeito-Ferreira, Manuel |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
Repositório da Universidade de Lisboa |
dc.contributor.author.fl_str_mv |
Coste, Amaury Sousa, Paulo Malfeito-Ferreira, Manuel |
dc.subject.por.fl_str_mv |
wine tasting cool climate wines consumer research emotions cognitive dissonance focus group optimized descriptive profile check-all-that-apply |
topic |
wine tasting cool climate wines consumer research emotions cognitive dissonance focus group optimized descriptive profile check-all-that-apply |
description |
In this study, we improved an empirical tasting sheet including emotional responses and common sensory attributes. An Optimized Descriptive Profile (ODP) was run to characterize different red wines according to sensory descriptors used in the improved sheet. A total of 5 wines were evaluated by a Consumer Panel (CP) of 103 subjects (36 females, 67 males) using the improved sheet and a Check-All-That-Apply (CATA) list of 25 emotions. In the ODP, the panel identified the main discriminating sensory attributes as “Complexity”, “Astringency” and “Duration of the wine fragrance”. However, this analysis did not allow for differentiating very distinct dry red wine styles originating from warmer or cooler regions. On the contrary, Principal Component Analysis of emotional attributes demonstrated that these two wine styles could be easily distinguished. In particular, wine with a red-brick color, complex smell and aggressive mouthfeel consistent with those from cooler regions was less liked by the CP than a warm climate gold-awarded wine. Although receiving lower scores considering its color and smell, the former wine was regarded as the most “surprising” in the CATA |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018 2018-01-01T00:00:00Z 2020-02-18T11:24:50Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.5/19730 |
url |
http://hdl.handle.net/10400.5/19730 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Food Research International 106 (2018) 11–21 https://doi.org/10.1016/j.foodres.2017.12.039 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
|
repository.mail.fl_str_mv |
|
_version_ |
1777302166997827584 |