Fine wine flavour perception and appreciation: Blending neuronal processes, tasting methods and expertise

Malfeito‐Ferreira, Manuel

doi:10.1016/j.tifs.2021.06.053

Cited by 21 publications

(12 citation statements)

References 201 publications

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“…Contemporary mass-produced commercial wines are free of off-flavors and offer consistent quality at an affordable price to a large part of the consumers. Probably, the so-called fine wines [119], either old or sweet, were not so different from the present ones, as it might be envisaged given the remarkable technological evolution in wine science and technology.…”

Section: Popular Denomination Salient Sensory Cues and Historical Exa...mentioning

confidence: 85%

Historical and Heritage Sustainability for the Revival of Ancient Wine-Making Techniques and Wine Styles

Harutyunyan

Malfeito‐Ferreira

2022

Beverages

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The purpose of this review is to provide a general description of ancient winemaking techniques and wine styles that were most lauded in antiquity, in support of their revival and dissemination today. From the first fully excavated winery, dating from the late fifth to the early fourth millennium BC, the gentle crushing of grapes by foot and the probable absence of maceration indicate that most wines were made with the aim of reducing astringency. The oxidative nature of winemaking would have resulted in rapid browning, so that wines made from red grapes would have had a similar color to those made from white grapes after being aged in clay vats for several years. The difficulty in preventing the wine surface contact with the air would have resulted in biological ageing under the yeast pellicle being a common occurrence. This phenomenon was not considered a flaw, but a characteristic feature of highly prized wines. Dried grapes were used to make sweet wines, which were also highly prized, therefore justifying the construction of dedicated facilities. The addition of boiled juices, salt, resins, mixtures of herbs, spices, fruit juices, flowers, or honey to the wines would have increased their taste pleasantness while improving their preservability and medicinal properties. Indeed, today’s preference for flavored wines with a soft mouthfeel seems to have been representative of the ancient elite consumers. Overall, the technical interpretation of winemaking described in this review will provide solid historical support for the current rebirth of ancient production methods, particularly those using pottery vessels.

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Section: Popular Denomination Salient Sensory Cues and Historical Exa...mentioning

confidence: 85%

Historical and Heritage Sustainability for the Revival of Ancient Wine-Making Techniques and Wine Styles

Harutyunyan

Malfeito‐Ferreira

2022

Beverages

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“…This emphasis on bottom-up processes is due to the origin of the food science/marketing tradition of sensory science, focused on product, while the study of perception and cognition is strongly ingrained in psychology. According to this latter tradition, perception is intrinsically a consequence of "higher" mental processes, in that sensory information is shaped by cognitive processes, such as those involving past experiences, memories, and the subsequent expectations [115]. Therefore, from the role of "top-down" (model-dependent) influences [114] in the processing of food, such as information from other sensory systems or expectations based on prior experiences, food sensory science might raise new awareness about consumer behavior [5].…”

Section: The Specific Case Of Trained Panelistmentioning

confidence: 99%

“…Classic wine tasting protocols, usually those practiced in wine-tasting rooms and used by professionals, include a sequence evaluation of olfactory, visual, taste, and mouthfeel attributes rated using scales. Nevertheless, including emotional attributes in this process could permit our understanding of fine wine quality to be extended [115]. In this sense, some authors have even started embedding emotional terms in tasting protocols from the International Organization of Vine and Wine [116].…”

Section: The Specific Case Of Trained Panelistmentioning

confidence: 99%

“…In this sense, some authors have even started embedding emotional terms in tasting protocols from the International Organization of Vine and Wine [116]. Malfeito-Ferreira et al [115] showed that wine appraisal begins with the olfactory attributes (nose), then the "Initial impression" and "expectations for the mouth" occur as emotional features. Secondarily, the mouth produces the attribute "Relation to smell", in order to catch the congruence of expectations related to nose features.…”

Section: The Specific Case Of Trained Panelistmentioning

confidence: 99%

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E-Senses, Panel Tests and Wearable Sensors: A Teamwork for Food Quality Assessment and Prediction of Consumer’s Choices

et al. 2022

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At present, food quality is of utmost importance, not only to comply with commercial regulations, but also to meet the expectations of consumers; this aspect includes sensory features capable of triggering emotions through the citizen’s perception. To date, key parameters for food quality assessment have been sought through analytical methods alone or in combination with a panel test, but the evaluation of panelists’ reactions via psychophysiological markers is now becoming increasingly popular. As such, the present review investigates recent applications of traditional and novel methods to the specific field. These include electronic senses (e-nose, e-tongue, and e-eye), sensory analysis, and wearables for emotion recognition. Given the advantages and limitations highlighted throughout the review for each approach (both traditional and innovative ones), it was possible to conclude that a synergy between traditional and innovative approaches could be the best way to optimally manage the trade-off between the accuracy of the information and feasibility of the investigation. This evidence could help in better planning future investigations in the field of food sciences, providing more reliable, objective, and unbiased results, but it also has important implications in the field of neuromarketing related to edible compounds.

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“…Traditionally, the decisions taken by consumers rely on the information projected from the environment into their human body. In such a framework, food scientists might not consider the influence of thinking processes on sensory assessment, mainly focusing on stimulus-dependent techniques (the so-called “bottom-up approach”), including scaling or triangle tests for evaluating smell, taste, and flavor [ 6 , 7 ]. Overall, this approach is mainly used when attempting to define the main sensory features of an edible compound for a precise group (e.g., a cohort characterized by a given culture or age).…”

Section: Introductionmentioning

confidence: 99%

Wearable Sensors to Evaluate Autonomic Response to Olfactory Stimulation: The Influence of Short, Intensive Sensory Training

et al. 2023

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In the last few decades, while the sensory evaluation of edible products has been leveraged to make strategic decisions about many domains, the traditional descriptive analysis performed by a skilled sensory panel has been seen to be too complex and time-consuming for the industry needs, making it largely unsustainable in most cases. In this context, the study of the effectiveness of different methods for sensory training on panel performances represents a new trend in research activity. With this purpose, wearable sensors are applied to study physiological signals (ECG and skin conductance) concerned with the emotions in a cohort of volunteers undergoing a short, two-day (16 h) sensory training period related to wine tasting. The results were compared with a previous study based on a conventional three-month (65 h) period of sensory training. According to what was previously reported for long panel training, it was seen that even short, intensive sensory training modulated the ANS activity toward a less sympathetically mediated response as soon as odorous compounds become familiar. A large-scale application of shorter formative courses in this domain appears possible without reducing the effectiveness of the training, thus leading to money saving for academia and scientific societies, and challenging dropout rates that might affect longer courses.

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Fine wine flavour perception and appreciation: Blending neuronal processes, tasting methods and expertise

Cited by 21 publications

References 201 publications

Historical and Heritage Sustainability for the Revival of Ancient Wine-Making Techniques and Wine Styles

Historical and Heritage Sustainability for the Revival of Ancient Wine-Making Techniques and Wine Styles

E-Senses, Panel Tests and Wearable Sensors: A Teamwork for Food Quality Assessment and Prediction of Consumer’s Choices

Wearable Sensors to Evaluate Autonomic Response to Olfactory Stimulation: The Influence of Short, Intensive Sensory Training

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