Discrimination among astringent samples is affected by choice of palate cleanser

Lee, Catherine A.; Vickers, Zata

doi:10.1016/j.foodqual.2009.08.003

Cited by 32 publications

(47 citation statements)

References 22 publications

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“…QDA) with a trained panel, which might have drawn a more accurate picture of the astringent character. However, it is noteworthy that astringency is challenging to evaluate even by trained panels, because of its complexity and its temporal aspects during consumption, particularly because of its enhanced carry-over effects reported to build up in time over repeated exposures (Lee & Vickers, 2010;Ross, Hinken, & Weller, 2007). On the other hand, the fast and flexible response FP delivered e given the overall good performance of the semi trained panel as reflected by the blind reference e somehow outweighed the limitations of having a less detailed picture.…”

Section: Sensory Description Via Flash Profiling (Fp)mentioning

confidence: 99%

Persimmon milkshakes with enhanced functionality: Understanding consumers' perception of the concept and sensory experience of a functional food

Hernández-Carrión

Varela

Hernando

et al. 2015

LWT - Food Science and Technology

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Section: Sensory Description Via Flash Profiling (Fp)mentioning

confidence: 99%

Persimmon milkshakes with enhanced functionality: Understanding consumers' perception of the concept and sensory experience of a functional food

Hernández-Carrión

Varela

Hernando

et al. 2015

LWT - Food Science and Technology

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“…Gawel (1998) warned that astringency increases upon repeated ingestion, with the rate of increase being greater when the time between ingestions is shortened. Lee and Vickers (2009) also found that the astringent feeling can take as short as 15 seconds to develop fully (and can linger for more than 6 min. ), and is known to build in intensity and became increasingly difficult to clear from the mouth over repeated exposures.…”

Section: Introductionmentioning

confidence: 87%

The Influences of Different Winemaking Techniques on the Mouthfeel of Shiraz Grapes

Nel¹,

Louw²,

Lambrechts³

et al. 2015

SAJEV

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The objective of this study was to determine the effect of ripeness and of different tannin extraction methods on the sensory properties of wine, with a specific focus on mouthfeel properties. Quantitative descriptive analysis (QDA) was performed to evaluate the sensory properties of 20 young Shiraz wines in two phases. In Phase 1, wines from a cool area were evaluated and, in Phase 2, wines from a warm area were evaluated. Clear differences were found between the wines from the two regions. Wines from the cooler region were generally associated with higher levels of total non-flavonoids and total anthocyanins, and more intense numbing and puckering sensations. In contrast, the wines from the warmer region as a group were associated with a more drying and grippy mouthfeel, as well as less total anthocyanins and total non-flavonoids. In the set of wines from the cooler region, the effect of ripeness was more pronounced than in the set of wines from the warmer region. In both cases, riper grapes resulted in a coarser surface smoothness, a more numbing sensation, a bitter aftertaste and less adhesive mouthfeel. The wines from the cooler region that were harvested at a riper stage were associated with many of the anthocyanins/ anthocyanin derivatives and were negatively associated with hydroxycinnamate, procyanidin B1 and delphinidin-3-glucoside-p-coumaric acid. In the warmer area, the riper grapes were again associated with anthocyanins/anthocyanin derivatives, but this time were strongly associated with procyanidin B2, caffeic acid, p-coumaric acid, catechin, coutaric acid and total non-flavonoids. The effect of tannin extraction method on the sensory properties of the wines from the warmer region was more pronounced than in the wines from the cooler region. Unfortunately, the differentiation between treatments was not consistent from one ripeness level to the next. However, it appeared that the cold soak treatment differed the least from the control, regardless of region or ripeness, whereas the post-maceration treatment differed the most based on mouthfeel and phenolic composition. Although some mouthfeel attributes and phenolic compounds were consistently associated with region and ripeness, it is not clear if mouthfeel can be manipulated consistently by tannin extraction methods.

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“…The length of time between samples can also influence ratings (e.g., Guinard et al, 1986). Careful thought also needs to be given to the rinse agent and rinsing protocol between samples (Lee and Vickers, 2010).…”

Section: Sample Preparation Serving and Tastingmentioning

confidence: 99%

Sensory Science

Prescott¹,

Hayes

Byrnes

2014

Encyclopedia of Agriculture and Food Systems

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Discrimination among astringent samples is affected by choice of palate cleanser

Cited by 32 publications

References 22 publications

Persimmon milkshakes with enhanced functionality: Understanding consumers' perception of the concept and sensory experience of a functional food

Persimmon milkshakes with enhanced functionality: Understanding consumers' perception of the concept and sensory experience of a functional food

The Influences of Different Winemaking Techniques on the Mouthfeel of Shiraz Grapes

Sensory Science

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