A ‘Mouth-feel Wheel’: terminology for communicating the mouth-feel characteristics of red wine

Gawel, Richard; Oberholster, Anita; Francis, Leigh

doi:10.1111/j.1755-0238.2000.tb00180.x

Cited by 293 publications

(220 citation statements)

References 4 publications

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“…However, although 37 different attributes were generated during the first descriptive Association test, the sensory exploration of seaweeds remains a wide open field with a need to address other species, various preparation methods and numerous characteristics which are bound to change with geography, harvest season and processing methods, to name just a few relevant factors. Descriptive sensory encyclopaedias or aroma wheels are commonly used in the sensory characterisation of tea, wine, beer and olive oil (Langstaff et al 1991, Mojet and de Jong 1994, Gawel et al 2000, Koch et al 2012, and similar methods lend themselves to be applied also to seaweeds.…”

Section: Discussionmentioning

confidence: 99%

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Food or fad? Challenges and opportunities for including seaweeds in a Nordic diet

2015

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Seaweeds represent highly nutritious seafood products with the potential for becoming more central elements in Western human diets than currently realized. Using locally available seaweed species (Palmaria palmata, Saccharina latissima, Laminaria digitata and Alaria esculenta), we tested preparation methods, flavour and taste perception in the context of a culinary experience. In collaboration with a local cooking school and a group of chefs, a cooking workshop explored the possibilities for seaweeds to be included in a variety of region-specific menus, testing their individual qualities and characteristics as sea vegetables, flavour enhancers and in condiments. Through developing quality descriptors for both steamed and dried products of the target species, the study laid the foundation for future systematic sensory analyses. Preliminary tests revealed a strong impact of species on sensory perception, with P. palmata having a sensory profile distinct from the kelp species. A consumer test of S. latissima in fish cakes confirmed our hypothesis that seaweeds as food ingredients do not negatively affect the taste experience for seafood dishes.

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Section: Discussionmentioning

confidence: 99%

“…Subsequently, associated terms were collected and grouped by species and treatment method, and the most consistent terms were selected to design a quality control test (Lyon and Watson 1994, Mojet and de Jong 1994, Gawel et al 2000, Koch et al 2012). …”

Section: Flavour Descriptive Analysis -Association Testmentioning

confidence: 99%

Food or fad? Challenges and opportunities for including seaweeds in a Nordic diet

2015

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“…A restrictive approach to Parr (Parr et al, 2002) has been made to select expert respondents. The questionnaire was designed according to the classical three-tier sensory method of assessment: visual, aromatic and gustatory/tactile attributes (Noble et al, 1987;Fischer et al, 1999;Gawel et al, 2000;Gawel et al, 2001;Hernández et al, 2009). Color Tonality results were standardized to match the overall 11-integer-points scale, as a study by Hernández et al (2009) justified the use of a 4-integer-points scale with 1 VioletPurple, 2 Purple-Ruby, 3 Ruby-Garnet and 4 GarnetBrick.…”

Section: Methodsmentioning

confidence: 99%

“…The 14 initial taste descriptors, based on the work of Peynaud and Blouin (1996), Gawel (1998) and Gawel et al (2000Gawel et al ( , 2001, were statistically grouped into four Principal Components (PCs; Table I). PCs were named in accordance to sensory perceptions which are commonly cited in the scientific literature: TASTE_dryastringent (PC1), TASTE_sweetviscous (PC2), TASTE_bittersalty (PC3) and TASTE_fullpersistent (PC4).…”

Section: Inner Key Profilers From Reported Nationwide Sensory Researchmentioning

confidence: 99%

Finding Sensory Profilers Amongst Red Wine Composition: A Novel Nationwide Approach

Coutinho

Ávila

Ricardo-da-Silva

2015

Ciência Téc. Vitiv.

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SUMMARYThe objective of this work was to verify the signaling/profiling potential of wine compounds and the physicochemical and bioclimatic winerelated measurements on a nationwide sensory scale of red wine typicality. Color tonality evolved from violet-purple in cooler northern regions to ruby-garnet in hotter southern regions. Acidity and astringency were enhanced from south to north. Conversely, alcohol and viscosity progressed southward. Bitterness was primarily affected by inland-coastal influence. The regional differentiation of astringency and bitterness introduced an orthogonal reading (N north-S south vs. E inland-W coastal, respectively), rather than a linear one, these findings adding novelty to sensory research. Additionally, several Portuguese-related studies were reviewed, and their findings were correlated with six sensory measures. Bioclimatic indexes, pH and the total phenol index were considered the strongest profilers in a nationwide assessment on red wine typicality. The ratio of the oligomeric/polymeric composition of tannins, as well as total anthocyanins, was also to be considered to be a valid sensory profiler. Several nationwide tendencies and correlations between sensory evaluations and wine chemistry may represent interesting findings and challenge unexplored ways for new research. RESUMOO objetivo deste estudo foi a verificação da existência de potenciais indicadores/marcadores da tipicidade sensorial dos vinhos tintos à escala nacional, entre os compostos que constituem o vinho, analisando, também, alguns índices físico-químicos e bioclimáticos, com ele relacionados. A tonalidade da cor evoluiu de violeta-púrpura nas regiões mais frias e nortenhas para rubi-granada nas regiões quentes do sul. A acidez e a adstringência subiram de sul para norte, contrastando com as perceções derivadas do álcool e viscosidade que aumentaram para sul. O amargor sofreu a influência maioritária da direção atlântico-continente, aumentando no sentido costeiro. A diferenciação regional entre a adstringência e o amargor introduziu uma leitura ortogonal (N norte -S sul vs. E continente -W atlântico), constituindo esta relação cruzada um inovador contributo para a investigação sensorial. Ainda no âmbito deste trabalho, vários estudos acerca de vinhos portugueses foram compilados e os seus dados relativos à composição dos vinhos analisados, bem como alguns índices físico-químicos e bioclimáticos, foram correlacionados com seis medidas sensoriais. Os índices bioclimáticos, o pH e o índice de fenóis totais foram considerados os mais fortes marcadores para uma caracterização sensorial da tipicidade dos vinhos tintos à escala nacional. O rácio da composição de taninos oligoméricos/poliméricos, assim como o teor de antocianinas totais, também poderão ser marcadores sensoriais válidos a considerar. Várias tendências à escala nacional, bem como correlações entre medidas sensoriais e a composição química do vinho tinto poderão representar resultados interessantes e abrir novas vias de investigação da ciência e técnica ...

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“…As such, the sensory characteristics of wines are highly varied. Use of standardized terminology can aid in the communication of sensory attributes of wine products among winemakers, marketers, consumers, and researchers , Gawel 1998, Gawel et al 2000. However, standardized terminology is not always used by winemakers, wine writers, and consumers, who frequently use everyday language to infer relationships between the wine product and the sensory properties of other common food products and smells.…”

Section: Sensory Evaluation Of Winementioning

confidence: 99%

Origins of Grape and Wine Aroma. Part 2. Chemical and Sensory Analysis

Robinson

Boss

Solomon

et al. 2014

Am. J. Enol. Vitic.

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Part 1 of this review summarized the current state of knowledge with respect to the chemical compounds contributing to grape and wine aroma. Much of our understanding of the chemistry of grape and wine composition comes from advances in analytical and sensory methods for identifying and quantifying the compounds that contribute to flavor. Therefore, Part 2 of this review provides an overview of the chemical and sensory analysis approaches that have been used to deconstruct wine flavor into its component parts with an aim toward relating the chemical composition to the unique sensory properties that are associated with different wine varieties and styles.Key words: gas chromatography-mass spectrometry, multidimensional separations, sample preparation, sample extraction, GC-olfactometry, sensory descriptive analysis Part 1 of this review provided an overview of the chemical components in grapes and wines and the viticultural, winemaking, and storage practices that influence their formation and concentrations. In Part 2 we provide a summary of the analytical chemistry and sensory approaches for assessing wine flavor. As noted previously, we have attempted to be as complete as possible, however, given the numerous publications in these areas, not all research can be covered (e.g., a Google Scholar search for the phrase "analysis of wine flavor" returns >6,600 publications from the years 2012-2013; the phrase "sensory analysis of wine flavor" returns >5,600 publications over the same period). Therefore, we have chosen to focus on selected recent applications to demonstrate the power and types of information that can be obtained with current analytical and sensory approaches. The reader is also referred to several reviews for more detailed discussions of selected topics (Francis and Newton

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A ‘Mouth-feel Wheel’: terminology for communicating the mouth-feel characteristics of red wine

Cited by 293 publications

References 4 publications

Food or fad? Challenges and opportunities for including seaweeds in a Nordic diet

Food or fad? Challenges and opportunities for including seaweeds in a Nordic diet

Finding Sensory Profilers Amongst Red Wine Composition: A Novel Nationwide Approach

Origins of Grape and Wine Aroma. Part 2. Chemical and Sensory Analysis

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