Taste It! 7-Day exposure to a protein-enriched milk drink increases its smell, taste, and flavor familiarity and facilitates acquisition of taste familiarity of a novel protein drink

Schicker, Doris; Rramani, Qëndresa; Lim, Shirley Xue Li; Saruco, Elodie; Pleger, Burkhard; Weber, Bernd; Schultz, Johannes; Freiherr, Jessica; Ohla, Kathrin

doi:10.1016/j.foodqual.2023.104808

Cited by 1 publication

(1 citation statement)

References 80 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Educational initiatives, such as cooking demonstrations and tasting events, can help demystify port wine vinegar and showcase its culinary potential. By offering opportunities for consumers to experience its unique qualities firsthand, familiarity and preference for the product can increase over time [174][175][176][177]. Additionally, packaging and marketing strategies emphasizing port wine vinegar's quality, craftsmanship, and heritage can enhance its perceived value and appeal to discerning consumers.…”

Section: Exploring Taste: Port Wine and Vinegar Sensory Analysismentioning

confidence: 99%

Aged to Perfection: The Scientific Symphony behind Port Wine, Vinegar, and Acetic Acid Bacteria

Mota,

Vilela

2024

Fermentation

View full text Add to dashboard Cite

This review critically examines the multifaceted role of acetic acid bacteria (AAB) in the intricate production process of port wine vinegar, particularly in its transformative process from port wine. With the emergence of port wine vinegar as a distinctive agricultural product in 2018, producers have been faced with a diverse array of challenges, ranging from reducing the high alcohol content to preserving the inherent sweetness. Through an exhaustive exploration of acetic fermentation processes and the indispensable role of AAB, this review meticulously elucidates the complex biochemistry underlying vinegar formation, delving into the nuanced interactions between microbial activity and chemical composition. Furthermore, this review underscores the importance of sensory characteristics and consumer perception derived from vinegar production, providing invaluable insights into these fermented products’ sensory profiles and marketability. In summary, this study offers valuable insights into the evolution of port wine into vinegar, highlighting its significance in agricultural and culinary contexts.

show abstract

Section: Exploring Taste: Port Wine and Vinegar Sensory Analysismentioning

confidence: 99%