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Use of multi-intake Temporal Dominance of Sensations (TDS) to evaluate the influence of wine on cheese perception

Abstract : Even if wine and cheese have long been consumed together, there is little sensory evidence on how wine can influence the perception of cheese. In this work 4 cheeses were dynamically characterized in terms of dominant sensations without and with wine consumption in between intakes. The tasting protocol was based on multi-intake temporal dominance of sensations (TDS) coupled with hedonic rating. Frequent wine and cheese consumers (n = 31) evaluated 4 cheeses (Epoisses, Chaource, and 2 different Comté) over 3 consecutive bites. In the following sessions they performed the same task, but taking sips of wine (rosé Riceys, white Burgundy, red Burgundy, and red Beaujolais) between bites. All cheese–wine combinations were tasted over 4 sessions. TDS data were analyzed in terms of attribute duration of dominance by ANOVA, MANOVA, and canonical variate analysis. Results showed that wine consumption had an impact (P < 0.1) on dominance duration of attributes of cheeses, particularly on salty and some aromatic notes. But, as opposed to a previous work done by the same team, wine had no impact on the preference of cheese; this stayed constant under all the evaluating conditions.
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https://hal.inrae.fr/hal-02622510
Contributor : Migration Prodinra <>
Submitted on : Tuesday, May 26, 2020 - 5:53:09 AM
Last modification on : Thursday, April 29, 2021 - 4:38:04 PM

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Mara Virginia Galmarini, Anne-Laure Loiseau, Doëtte Debreyer, Michel Visalli, Pascal Schlich. Use of multi-intake Temporal Dominance of Sensations (TDS) to evaluate the influence of wine on cheese perception. Journal of Food Science, Wiley, 2017, 82 (11), pp.2669-2678. ⟨10.1111/1750-3841.13932⟩. ⟨hal-02622510⟩

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