Understanding consumer preferences for Shiraz wine and Cheddar cheese pairings

Bastian, Susan E.P.; Collins, Cassandra; Johnson, Trent E.

doi:10.1016/j.foodqual.2010.02.002

Cited by 83 publications

(60 citation statements)

References 56 publications

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“…Previous studies have asked subjects to rate various match perceptions of pairings as "just right" or "ideal" using modified JAR scales. (Bastian et al, 2009(Bastian et al, , 2010Harrington and Hammond, 2006;Harrington et al, 2008Harrington et al, , 2010King and Cliff, 2005). The results regarding the balance ratings demonstrated for that liking and perceived sensory harmony was significantly reduced when either soup or beer was perceived to dominate the pairing, while perceived sensory complexity was significantly reduced only when soups dominated.…”

Section: Discussionmentioning

confidence: 96%

“…They found a high consensus between the consumers and the experts regarding mathing of pairings, which indicated that the underlying principles used by the culinary professionals for selecting the pairings were valid. Bastian et al (2010) investigated both the sensory interactions and match perception among consumers of food and wine pairings. Significant sensory interactions between the pairings could be determined, however results from the consumer ratings revealed that match perception were mainly related to the overall preference for the wine.…”

Section: Introductionmentioning

confidence: 99%

“…Different scales have also been applied for the assessment of match perception of food and beverage pairings in these studies. Some studies have applied Likert scales with various ranges for rating overall food and beverage match, ranging from no match in one end of the scale to ideal match in the other end (Donadini et al, 2008;Harrington and Hammond, 2005;Koones et al, 2014) while other studies have used JAR scales to explore various deviation-fromideal ratings of the match between the food and the beverage (Bastian et al, 2009(Bastian et al, , 2010Harrington and Hammond, 2006;Harrington et al, 2008Harrington et al, , 2010King and Cliff, 2005).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Consumer perception of food–beverage pairings: The influence of unity in variety and balance

Paulsen

Rognså

Hersleth

2015

International Journal of Gastronomy and Food Science

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Good pairing recommendations may be crucial for the success of foods and beverages, both in the retail and hospitality sector. Food-beverage pairings are often presented by culinary professionals such as chefs or sommeliers, however little focus has been given to consumer perception of such pairings. The main objective of this study was to investigate consumer perception of overall percepts of food-beverage pairings. Combinations of soup and craft beer were used as model pairings. Soups were developed by a chef according to an experimental design with the basic tastes as factors. Craft beer types were selected according to sensory profile, popularity in the market and culinary recommendations. Results from the consumer study demonstrated significant effects of beer type on liking. Relative-to-ideal ratings for balance demonstrated that dominance of either of the components significantly reduced liking and harmony, while dominance of soup significantly reduced perceived complexity. Results also demonstrated that perceived sensory complexity was highly correlated with liking of pairings when perceived sensory harmony also was rated as high. This study introduces the use of a "just about balanced" (JAB) scale for rating the relative balance of intensity between two products. Some of the challenges with combining culinary creativity with experimental product development are also discussed.

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Section: Discussionmentioning

confidence: 96%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Consumer perception of food–beverage pairings: The influence of unity in variety and balance

Paulsen

Rognså

Hersleth

2015

International Journal of Gastronomy and Food Science

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“…To evaluate the sensory characteristics of mayonnaise samples, unstructured 15-cm line scales, which were anchored at both ends (at 10 and 90%) with intensity extremes of each attributes, were used and panellists were asked to score their perception of each attribute tested. [8]. Consumer acceptance of mayonnaise was also evaluated by hedonic test using 9-point hedonic scale.…”

Section: Methodsmentioning

confidence: 99%

Sensory quality of mayonnaise formulated with eggs produced by laying hens fed diet enriched with purslane meal (Portulaca oleracea)

Kartikasari

Hertanto

Nuhriawangsa

2018

IOP Conf. Ser.: Earth Environ. Sci.

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Abstract. The objective of the study was to assess the sensory quality of mayonnaise formulated by egg yolks produced by hens fed purslane meal as a source of omega-3 (n-3) fats, alpha-linolenic acid. Eggs used were produced by Hy-Line Brown hens (38 weeks old) fed five diets suplemented with 0, 2, 4, 6 and 8% purslane meal. A total of 40 eggs of day 29 (n = 8 eggs for each treatment) were collected to formulate mayonnaise. The ingredient composition of mayonnaise was 14% egg yolks, 9% vinegar, 74% corn oil, 1% salt, 1% sugar, and 1% mustard. The parameters included colour, emulsion stability, texture, homogeneity, aroma, taste and flavour of mayonnaise. The findings of sensory evaluation by quantitative descriptive analysis showed that the use of egg yolk from hens fed dietary purslane meal up to 8% resulted in a significant effect on the yellow color of mayonnaise, but did not significantly affect emulsion stability, texture, homogeneity, aroma, taste, and flavour. Based on consumer preference, consumers did not detect any differences in the sensory characteristics between mayonnaise prepared from control eggs and those formulated with eggs produced from dietary treatment. Apparently, there was an increase in colour liking by inclusion of purslane meal. In conclusion, eggs from laying hens fed diets supplemented with purslane meal improved the colour intensity of mayonnaise. Mayonnaise formulation using eggs from diets added with Portulaca oleraceae meal up to a level of 8% can be applied without influencing mayonnaise sensory characteristics and consumer acceptance.

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“…There are a number of papers discussing the analysis of liking studies that are either complete or incomplete-block designs (see Bastian et al, 2010;Bower and Whitten, 2000;Gilbert et al, 1996;Harker et al, 2008;Lange et al, 2002;Voorpostel et al, 2014, for examples). In a complete-block design, all treatments are applied to every experimental unit the same number of times.…”

Section: Introductionmentioning

confidence: 99%

Product selection for liking studies: The sensory informed design

Franczak

Browne

McNicholas

et al. 2015

Food Quality and Preference

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a b s t r a c tLiking studies are designed to ascertain consumers likes and dislikes on a variety of products. However, it can be undesirable to construct liking studies where each panelist evaluates every target product. In such cases, an incomplete-block design, where each panelist evaluates only a subset of the target products, can be used. These incomplete blocks are often balanced, so that all pairs occur the same number of times. While desirable in many situations, balanced incomplete blocks have the disadvantage that, by their nature, they cannot favor placing dissimilar products next to one another. A novel incomplete-block design is introduced that utilizes the target product's sensory profile to allocate products to each panelist so that they are, in general, as dissimilar as possible while also ensuring position balance. The resulting design is called a sensory informed design (SID). Herein, details on the formulation of SIDs are given. Data arising from these SIDs are analyzed using a simultaneous clustering and imputation approach, and the results are discussed.

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Understanding consumer preferences for Shiraz wine and Cheddar cheese pairings

Cited by 83 publications

References 56 publications

Consumer perception of food–beverage pairings: The influence of unity in variety and balance

Consumer perception of food–beverage pairings: The influence of unity in variety and balance

Sensory quality of mayonnaise formulated with eggs produced by laying hens fed diet enriched with purslane meal (Portulaca oleracea)

Product selection for liking studies: The sensory informed design

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