Chinese red wine and cheese pairings: A preliminary study of consumer perception using check-all-that-apply and hedonic tests

IF 1.6 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Journal of Sensory Studies Pub Date : 2023-08-07 DOI:10.1111/joss.12867

Runxin Li, Wenmeng He

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引用次数: 0

Abstract

Food and wine pairing has been studied in marketing, sensory science, and hospitality fields to evaluate the gastronomic experience of consumers. In this study, three Chinese red wines (Cabernet Gernischt: CG, Marselan: MS, and Vitis amurensis Rupr: VR) were paired with two French cheeses (Brie and Camembert) and two Chinese cheeses [sweet cheese (SWC) and salty cheese (SAC)]. The physicochemical properties of wines and cheeses were determined. Also, sensory profiles of wine and cheese samples were collected using 100 participants by a check-all-that-apply (CATA) test, and the ideal pairing of wines and cheeses was evaluated using hedonic, flavor intensity, and body-to-body relationship tests. The results showed that VR wine presented a sweet flavor and full body. MS and CG wines have a strong, bitter taste and a hot and rough mouthfeel than VR wine. The flavors of Camembert and Brie cheeses were richer and more complex than those of SWC and SAC. The textures of Camembert and Brie were elastic, smooth, creamy, fatty, and soft. VR wine enhanced consumer preference for all four types of cheeses (each combination liking score is more than six). Wine characteristics were suppressed and not enhanced by pairing with cheese. The ideal pair evaluation in terms of flavor intensity and body-to-body relationship confirmed that wines dominated these two aspects for cheese-wine pairs.

Practical Applications

CATA questions conducted with consumers are popular to profile and characterize food and beverage products. This investigation helps validate CATA method applications in food and wine pairing areas. In addition, the hedonic, flavor intensity, and body-to-body tests of Chinese wine and Chinese cheese pairing are helpful in promoting the development of the Chinese wine and cheese industry. The findings provide future research directions in pairing principles of food and beverages.

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中国红酒和奶酪的搭配:一项消费者感知的初步研究，使用“所有都适用”和“享乐”测试

在市场营销、感官科学和酒店领域，人们对食物和葡萄酒的搭配进行了研究，以评估消费者的美食体验。在这项研究中，三款中国红葡萄酒（赤霞珠：CG、马赛兰：MS和葡萄：VR）与两款法国奶酪（布里和卡门贝尔）和两款中国奶酪（甜奶酪（SWC）和咸奶酪（SAC））搭配。测定了葡萄酒和干酪的理化性质。此外，通过全面检查（CATA）测试，使用100名参与者收集了葡萄酒和奶酪样本的感官特征，并使用享乐、风味强度和身体关系测试评估了葡萄酒和干酪的理想搭配。结果表明，VR葡萄酒呈现出浓郁的甜味。MS和CG葡萄酒比VR葡萄酒有强烈的苦味和辛辣粗糙的口感。卡门贝尔干酪和布里干酪的口味比SWC和SAC更丰富、更复杂。卡门贝尔和布里的质地有弹性、光滑、奶油状、脂肪状和柔软。VR葡萄酒增强了消费者对所有四种奶酪的偏好（每种组合的喜好得分都超过六分）。与奶酪搭配会抑制葡萄酒的特性，而不会增强葡萄酒的特性。根据风味强度和酒体关系进行的理想配对评估证实，葡萄酒在奶酪-葡萄酒配对的这两个方面占主导地位。与消费者一起进行的CATA问题通常用于描述和表征食品和饮料产品。这项研究有助于验证CATA方法在食品和葡萄酒搭配领域的应用。此外，中国葡萄酒和中国奶酪搭配的享乐性、风味强度和体感测试有助于促进中国葡萄酒和奶酪行业的发展。这些发现为食品和饮料的搭配原理提供了未来的研究方向。

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来源期刊

Journal of Sensory Studies 工程技术-食品科技

CiteScore

3.80

自引率

20.00%

发文量

审稿时长

18-36 weeks

期刊介绍： The Journal of Sensory Studies publishes original research and review articles, as well as expository and tutorial papers focusing on observational and experimental studies that lead to development and application of sensory and consumer (including behavior) methods to products such as food and beverage, medical, agricultural, biological, pharmaceutical, cosmetics, or other materials; information such as marketing and consumer information; or improvement of services based on sensory methods. All papers should show some advancement of sensory science in terms of methods. The journal does NOT publish papers that focus primarily on the application of standard sensory techniques to experimental variations in products unless the authors can show a unique application of sensory in an unusual way or in a new product category where sensory methods usually have not been applied.