The objective of this study was to determine the influence of 4-ethylcatechol (4-EC) on the sensory profile of Brettanomyces-contaminated Merlot wine and evaluate electronic tongue discrimination. Using sensory evaluation panels, the consumer detection threshold (DT) and the consumer rejection threshold (CRT) of 4-EC were determined in Merlot containing 493, 714, 1035 and 1500 lg L À1 4-EC. The DT of 4-EC in Merlot was 823 lg L À1 , while the CRT was 1323 lg L À1 . The electronic tongue discriminated index (DI = 82%) among the samples, with hierarchical clustering showing a clear distinction between the control sample and the spiked samples. The lowest concentration distinguished by the electronic tongue was 493 lg L À1 , a lower value than the sensory threshold determined. These findings suggest that for the detection of 4-EC in Merlot, the e-tongue may be more sensitive than some consumers and the e-tongue may be a suitable methodology for detection of subthreshold concentrations of chemical compounds in wine.International Journal of Food Science and Technology 2017 4-EC in Merlot: sensory and e-tongue detection C. Diako et al. Figure 4 Cluster dendrogram for Merlot wines (n = 5) with varying levels of 4-ethylcatechol (expressed as lg L À1 ) based on electronic tongue signal intensities for sweet, sour, bitter, salty, umami, metallic and spicy sensors and Euclidean distances with complete linkage.

Although caviar is a premium product which offers nutritional benefits, few studies have characterized its sensory properties. As such, this study sought to develop a lexicon for sensory evaluation of caviar appearance, texture, aroma, and flavor/taste and to relate these attributes to consumer acceptance. A trained panel identified 16 sensory attributes for evaluation along a 15-cm scale and used CATA (check all that apply) methodology to indicate the less frequently encountered off-aromas, appearance traits, and persistent flavors. Using this lexicon, the trained panel described differences among caviar samples harvested from sturgeon fed varying diets. Acceptance of the caviar was also evaluated by a consumer panel. As evaluated by the trained panelists, analysis of variance (ANOVA) results indicated differences among caviar in the sensory attributes of tactile firmness, mustard color, egg size, in-mouth firmness, seafood fresh flavor, fresh butter flavor, earthy flavor, yeasty flavor, and bitterness (P < 0.05). Logistic regression of CATA responses indicated that caviar varied by diet in several aroma and aftertaste attributes, and marbled appearance (P < 0.05). Using partial least squares analysis on the consumer and trained panel data, overall consumer acceptance of caviar was driven by tactile firmness, sea fresh flavor, fresh butter flavor, and black color. This overall acceptance was highly correlated with acceptance of texture (r = 0.867) and flavor/taste (r = 0.999). Overall, this lexicon allows for standardized sensory evaluation of caviar using a common set of descriptors. This lexicon and information regarding the drivers of caviar acceptance can be used by industry professionals to ensure optimal caviar quality.

Summary Dry matter is increasingly recognised as a reliable indicator of fruit quality and consumer acceptance for numerous commodities. To establish dry matter as an at‐harvest metric predictive of post‐storage and ripening consumer acceptance in pear, cv. d'Anjou fruits were segregated into low (<13%), moderate (13–15.99%) and high (≥16%) predicted dry matter classifications at harvest using near‐infrared spectroscopy and evaluated by untrained consumer panels following cold storage and ripening. Consumers significantly favoured higher dry matter fruits over lower dry matter fruits in terms of perceived firmness, crunchiness, juiciness, sweetness, flavour and overall liking. Consumers were willing to pay premium prices for higher dry matter fruits at an estimated $0.20/lb above average retail prices. Sorting fruit by dry matter at harvest via near‐infrared spectroscopy may overcome issues of variation in fruit maturity and quality to produce more consistent consumer experiences in pears following post‐storage ripening.

The objective of this study was to determine if Chardonnay grape seed pomace (GSP), a waste stream of wine production, could be used as a functional ingredient in brewed coffee. Two consumer panels were conducted to assess the acceptance of coffee at coffee replacement (w/w) values of 0% (control), 6.25%, 12.50%, 18.75%, or 25% GSP. The 1st consumer panel (n = 80) assessed the coffee samples served "black." The 2nd panel (n = 67) assessed the coffee samples with adjustment (that is, sweeteners, milk, and cream) options available. Consumer sensory evaluation involved evaluating the 5 treatments individually for acceptance of appearance, aroma, taste/flavor, and overall acceptance using a 9-point hedonic scale. A check-all-that-apply questionnaire surveyed the sensory attributes describing aroma, appearance, and taste/flavor of the samples. Oxygen radical absorbance capacity was used to measure the effects of antioxidant levels in GSP coffee samples. Results showed that GSP could be added at 6.25% replacement without significantly affecting the overall consumer acceptance of coffee compared to the control (0% GSP). Above 6.25% GSP supplementation, the coffee beverage was described as more tan, milky, watery/dilute, and mild, and was generally less accepted by the consumers. GSP also increased the antioxidant capacity of the coffee compared to the control (0% GSP), with no significant differences among replacement values. Therefore, 6.25% GSP replacement is recommended for creating coffee beverages acceptable to consumers. Further in vivo investigation may substantiate the free-radical scavenging capacity of GSP coffee and its potential health benefits.