Changes in wine perception induced by food: influence of physiological and psychological factors

Detalhes bibliográficos
Autor(a) principal: Manataki, Chrysi
Data de Publicação: 2017
Tipo de documento: Dissertação
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/15841
Resumo: Mestrado Vinifera Euromaster - Instituto Superior de Agronomia - UL
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spelling Changes in wine perception induced by food: influence of physiological and psychological factorswinewine and food matchingfood pairingsegmentsneophobiaMestrado Vinifera Euromaster - Instituto Superior de Agronomia - ULThe present work assessed the effect of food on wine preference. Four commercial Greek and Portuguese wines, two reds and two whites, with different sensorial features were used. An additional objective was to evaluate the intensity and liking of acidity, astringency and moderate sweetness in white wine, using as tastants tartaric acid, tannic acid and sucrose. The tastings were performed by a trained panel of 28 individuals, segmented by gender, smoking habits, Vinotype, sensitivity to 6-n-propylthiouracil (PROP), saliva flow rate, sweet liking and wine “neophobia” responses. Secondary segments (such as smell sensitivity and tastant liking) were also created during the training process. The sensitivity and appreciation of the tastants enabled to separate the tasters in two segments, one with high response to the stimulus and another with low. The variation of individual sensitivities followed a normal distribution for tartaric acid and sucrose, contrarily to tannic acid. Concerning the relation between sensitivity to the tastant and the respective hedonic evaluation, there were no correlations (│r│< 0.3), indicating that hedonic appreciation was apparently not influenced by sensitivity to the tested tastants. Concerning food pairing, there was a tendency to decreasing preference for white wines after food consumption, in comparison to that of reds, which tended to increase after pairing. However, when statistically analyzed, the wine ranking did not evidence significant differences and so, all wines performed equally well on pairing with food. This observation may be explained by the cancellation of the different individual preferences when the overall response of the panel was considered. The outcome from the segments sweet liking, smell sensitivity and “neophobia” showed that wine preference could only be related with “neophobia” and not with any physiological or liking factor. In summary, hedonic appreciation seems to be more connected to our cultural and psychological background and these features should be taken into account to understand the individual wine choicesISAMalfeito Ferreira, ManuelMota, Mariana GomesRepositório da Universidade de LisboaManataki, Chrysi2018-07-24T13:53:32Z20172017-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfhttp://hdl.handle.net/10400.5/15841engManataki, C. - Changes in wine perception induced by food: influence of physiological and psychological factors. Lisboa: ISA, 2017, 78 p.info: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:RCAAP2023-12-17T01:31:28Zoai:www.repository.utl.pt:10400.5/15841Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:01:24.151716Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Changes in wine perception induced by food: influence of physiological and psychological factors
title Changes in wine perception induced by food: influence of physiological and psychological factors
spellingShingle Changes in wine perception induced by food: influence of physiological and psychological factors
Manataki, Chrysi
wine
wine and food matching
food pairing
segments
neophobia
title_short Changes in wine perception induced by food: influence of physiological and psychological factors
title_full Changes in wine perception induced by food: influence of physiological and psychological factors
title_fullStr Changes in wine perception induced by food: influence of physiological and psychological factors
title_full_unstemmed Changes in wine perception induced by food: influence of physiological and psychological factors
title_sort Changes in wine perception induced by food: influence of physiological and psychological factors
author Manataki, Chrysi
author_facet Manataki, Chrysi
author_role author
dc.contributor.none.fl_str_mv Malfeito Ferreira, Manuel
Mota, Mariana Gomes
Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Manataki, Chrysi
dc.subject.por.fl_str_mv wine
wine and food matching
food pairing
segments
neophobia
topic wine
wine and food matching
food pairing
segments
neophobia
description Mestrado Vinifera Euromaster - Instituto Superior de Agronomia - UL
publishDate 2017
dc.date.none.fl_str_mv 2017
2017-01-01T00:00:00Z
2018-07-24T13:53:32Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/masterThesis
format masterThesis
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.5/15841
url http://hdl.handle.net/10400.5/15841
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Manataki, C. - Changes in wine perception induced by food: influence of physiological and psychological factors. Lisboa: ISA, 2017, 78 p.
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 ISA
publisher.none.fl_str_mv ISA
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 Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
_version_ 1799131102273601536

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