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

Lezaeta, Alvaro; Bordeu, Edmundo; Næs, Tormod; Varela, Paula

doi:10.1016/j.foodres.2017.05.003

Cited by 14 publications

(8 citation statements)

References 31 publications

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“…For example, CATA have been used to study appropriateness for use for beers (Giacalone et al, 2015) and kiwifruit, white wine, chocolate, and fruits (Giacalone & Jaeger, 2016). In a CATA, Lezaeta, Bordeu, Naes, and Varela (2017) included so-called 13 extrinsic wine attributes such as "It is an elegant high-quality wine," "I would consume it frequently with meals," "it is too complex," "it is new and different," "I would drink it for a special occasion" together with sensory descriptive words in order to study food acceptance. Furthermore, CATA has been used to study emotional attributes in evaluation of citrus drinks (Plaehn, 2012).…”

Section: Introductionmentioning

confidence: 99%

Impact of consumer associations, emotions, and appropriateness for use on food acceptability: A CATA and liking evaluation of vegetable and berry beverages

Wæhrens

Grønbeck

Olsen

et al. 2018

Journal of Sensory Studies

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With increasing attention toward understanding underlying factors of food acceptability, it was investigated how different sensory profiles of berry and vegetable beverages impacted consumers' associations, emotions, view of appropriateness, and consequently liking acquisition. In total, 216 (F = 161, M = 55) subjects (18–66 years) participated in a CATA and liking evaluation. The beverages evoked associations, emotions, and appropriateness for use and these varied with changes of the perceptual properties of the product. Thus, CATA was an appropriate method to collect information about consumer responses beyond liking. Health was most frequently used to describe the beverages. However, associations related to excitement (delicious, good, and summery) and sensory perception (refreshing, mild, and fresh made) of the beverages had the largest influence on liking acquisition with delicious being most influential. Practical implications CATA including consumers' associations, emotions, and appropriateness for use questions was a suitable and valuable method for gathering information on consumer responses in order to move beyond basic liking indications. The outcome highlighted the importance of sensory quality, as the consumers found deliciousness more important for food acceptability than health when evaluating beverages.

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Section: Introductionmentioning

confidence: 99%

Impact of consumer associations, emotions, and appropriateness for use on food acceptability: A CATA and liking evaluation of vegetable and berry beverages

Wæhrens

Grønbeck

Olsen

et al. 2018

Journal of Sensory Studies

View full text Add to dashboard Cite

show abstract

“…On average, the PM task with consumers used 55.2 participants with a large SD of 36.9. The smallest numbers of consumers included in a study are approximately around 10–15 participants (Drake, Lopetcharat, & Drake, 2009; Kennedy, 2010; Mielby, Hopfer, Jensen, Thybo, & Heymann, 2014; Speight, Schiano, Harwood, & Drake, 2019), but most studies used at least 50 or more consumers, while some studies recruited over 100 consumers (Cano‐Lamadrid et al, 2020; Lezaeta, Bordeu, Næs, & Varela, 2017; Ribeiro et al, 2020).…”

Section: Resultsmentioning

confidence: 99%

“…The majority of studies reviewed asked the participants to think of the words themselves. This leads to a large number of words being used, and the words that are used by the participants to describe the samples need to be interpreted by the researchers (Lezaeta et al, 2017). A recent study found that consumers have differing definitions of the sensory properties they identified in a UFP task (Moss, Healey, Hayward, & McSweeney, 2021).…”

Section: Summary Of Methods Usedmentioning

confidence: 99%

Projective mapping as a versatile sensory profiling tool: A review of recent studies on different food products

Moss

McSweeney

2022

Journal of Sensory Studies

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Descriptive analyses or trained panels are one of the most extensively used methods in the sensory evaluation field; however, they can be expensive and time-consuming.Therefore, researchers have begun to use rapid sensory analysis methods. One of these rapid methods is projective mapping (PM). PM asks the participants to place samples on a two-dimensional space in a way that reflects their perception of the samples' differences and similarities. This review outlines the main characteristics of 195 studies published using the PM technique. The results reveal that the majority of

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“…Wines made from this cultivar have a distinctive aroma [51]. Many authors describe the typical aroma of Sauvignon blanc wine as herbaceous, tomato leaf, vegetative, grassy, gooseberry, grapefruit, green pepper, asparagus, capsicum, and passion fruit [52][53][54]. These wines tend to be acidic or crisp to the tasting on the palate and are subdivided into two groups, "tropical" (grapefruit, gooseberry, and passion fruit) and "green" (tomato leaf, vegetative, green pepper, grassy, herbaceous, asparagus, and capsicum) [55].…”

Section: Sauvignon Blancmentioning

confidence: 99%

Effect of Agronomic Techniques on Aroma Composition of White Grapevines: A Review

et al. 2021

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Climate change with rising temperatures and the unpredictability of rainy events during ripening leads to tough challenges for the winemakers in preserving the quality of white grape varieties. Grape quality is a complex concept that mainly refers to berry chemical composition, including secondary metabolites such as aroma compounds that in white berries play a key role in the identity of the wine. Terpenes, thiols, C13-norisoprenoids, methoxypyrazines, and nonterpenic alcohols are the most important aroma compounds in white grapes and several of them can be found as free volatiles or bound as glycoconjugate molecules. Agronomic practices in vineyards, such as biostimulant application, irrigation, defoliation, training systems, foliar fertilization, and bunch thinning, can have a positive effect on their concentration. This review aims to highlight the aromatic characteristics of the most utilized white grape cultivars and focus on agronomic techniques in the vineyard to enhance, implement, and intensify their aromatic characteristics. The purpose of this review paper is therefore to investigate the state of the art regarding the exaltation of aroma in white grapes in the scientific literature through sustainable agronomic techniques, but further future investigations are considered necessary given the uncertainty concerning some mechanisms of biosynthesis and their correlation with such agronomic practices.

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

Cited by 14 publications

References 31 publications

Impact of consumer associations, emotions, and appropriateness for use on food acceptability: A CATA and liking evaluation of vegetable and berry beverages

Impact of consumer associations, emotions, and appropriateness for use on food acceptability: A CATA and liking evaluation of vegetable and berry beverages

Projective mapping as a versatile sensory profiling tool: A review of recent studies on different food products

Effect of Agronomic Techniques on Aroma Composition of White Grapevines: A Review

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