Partial projective mapping and ultra‐flash profile with and without red light: A case study with white wine

Smith, Amy M.; McSweeney, Matthew B.

doi:10.1111/joss.12528

Cited by 14 publications

(12 citation statements)

References 47 publications

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“…The second dimension also separated W2 (L'Acadie) from W1 (L'Acadie) and W3 (Seyval Blanc). The attributes identified by the participants agree with past studies investigating white wines produced in NS (Hayward, Finlay, et al, 2020; Hayward, Jantzi, Smith, & McSweeney, 2020; Smith & McSweeney, 2019). Also, it is clear from the results that the panelists were able to separate the different varieties of wine.…”

Section: Resultssupporting

confidence: 87%

“…Participants were then asked to complete a CATA questionnaire. The descriptors included in the CATA questionnaire were based on past studies evaluating white wines produced in NS (Barton, Hayward, Richardson, & McSweeney, 2020; Smith & McSweeney, 2019) and evaluations by research assistants who are experienced in sensory analysis (sweet, apple, bitter, aftertaste, no aftertaste, berry, watery, fruity, citrus, acidic, earthy, sour, honey, oak, pear, floral, dry, tree fruit, yeasty, vegetal). To account for possible CATA attributes order bias, terms were randomized based on the procedure suggested by Meyners and Castura (2016).…”

Section: Methodsmentioning

confidence: 99%

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Using check‐all‐that‐apply to evaluate wine and food pairings: An investigation with white wines

Moss

Barker

McSweeney

2021

Journal of Sensory Studies

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Growing consumer interest in food and wine pairing leads to a need for more studies to be conducted evaluating consumers' perception of food pairings. Many studies have used trained panelists to evaluate food and wine pairings; however, this study sought to determine how consumers evaluate food and wine pairings using the check‐all‐that‐apply (CATA) method. The participants (n = 112) were asked to evaluate five white wines for their liking of the wine, their sensory perception of the wines and identify which food items they would pair with the wine using a CATA question. The participants separated the wines based on their sweetness and dryness, as well as their acidity. The participants liked sweet, citrus, fruity and floral white wines, and disliked earthy and sour attributes. When the participants paired the wine with hard cheeses and chocolate their liking increased; however, when the wines were paired with French fries, steak, and lemon pie, it detracted from their liking. Future research should ask participants to explain their pairing choices using open‐ended comment questions. Practical Applications Very few studies have explored consumers' food and wine pairing preferences. This study identified which food consumers pair with different white wines and how food items can positively or negatively impact consumers' liking of the wine. The results of this study are important to those working in the food and wine service industry. The findings of this study contribute to the gap in knowledge of consumers' preferred food pairings and investigate the use of a check‐all‐that‐apply question to evaluate food and wine pairings. Future research should ask consumers to explain their food pairings, as well as evaluate how wine knowledge and familiarity with wine impact their pairing decisions.

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Section: Resultssupporting

confidence: 87%

Section: Methodsmentioning

confidence: 99%

Using check‐all‐that‐apply to evaluate wine and food pairings: An investigation with white wines

Moss

Barker

McSweeney

2021

Journal of Sensory Studies

Self Cite

View full text Add to dashboard Cite

show abstract

“…One limitation of this study is that we did not replicate the study with another set of panels nor with the same panel at a later period of time. Smith and McSweeney (2019) showed that altering the physical surroundings (standard vs. red lights) altered the projective mapping by consumers, which suggests that findings could change depending on factors extrinsic to the samples.…”

Section: Discussionmentioning

confidence: 99%

Differentiation of potato samples using a modified high identity traits (HITS) method is greater with trained panels than untrained

Ciccone

Chambers

et al. 2020

Journal of Sensory Studies

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The High Identity Traits (HITS) method allows trained panelists to develop simpler descriptive product profiles that focus on key traits. However, the use of trained panelists requires dedicated resources, so new methods are developed for the use of semitrained or untrained consumer panels. The objective of this study was to determine if an untrained consumer panel could provide similar sensory profiles to a highly trained panel using a modified HITS method. One panel was conducted with six, highly trained panelists and a separate panel was held with six consumers. Each panel evaluated five potato varieties, cooked by mashing, baking, and air‐frying, to develop profiles of up to five HITS per sample. The consumer and trained panels identified some of the same traits but did not develop similar profiles overall. While the highly trained assessors identified complex aroma and flavor traits, the consumers focused mainly on texture, preventing them from finding more subtle product differences. Practical Applications The results of this study can be used to inform sensory scientists about the best practices for conducting a panel using the High Identity Traits method and questions the use of a consumer panel as a replacement for a trained sensory panel. Understanding what type of panel is recommended for use with each sensory method, especially newly developed methods, is key to producing accurate and repeatable results.

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“…This practice can show that by learning how to taste for example wines, even novices can come to appreciate better and more interesting wines. It is the interplay between tasting and knowing that leads to refined discrimination and a better understanding of the wine [31].…”

Section: Panelist Selection Monitoring and Product-specific Testsmentioning

confidence: 99%

Sensory Panel Performance Evaluation—Comprehensive Review of Practical Approaches

et al. 2021

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Sensory assessors determine the result of sensory analysis; therefore, investigation of panel performance is inevitable to obtain well-established results. In the last few decades, numerous publications examine the performance of both panelists and panels. The initial point of any panelist measures are the applied selection methods, which are chosen according to the purpose (general suitability or product-specific skills). A practical overview is given on the available solutions, methods, protocols and software relating to all major panelist and panel measure indices (agreement, discrimination, repeatability, reproducibility and scale usage), with special focus on the utilized statistical methods. The novel approach of the presented methods is multi-faceted, concerning time factor (measuring performance at a given moment or over a period), the level of integration in the sensory testing procedure and the target of the measurements (panelist versus panel). The present paper supports the choice of the performance parameter and its related statistical procedure. Available software platforms, their accessibility (open-source status) and their functions are thoroughly analyzed concerning panelist or whole panel evaluation. The applied sensory test method strongly defines the applicable performance evaluation tools; therefore, these aspects are also discussed. A special field is related to proficiency testing. With the focus on special activities (product competitions, expert panels, food and horticultural goods), practical examples are given. In our research, special attention was given to sensory activity in companies and product experts or product-specific panels. Emerging future trends in this field will involve meta-analyses, application of AI and integration of psychophysics.

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Partial projective mapping and ultra‐flash profile with and without red light: A case study with white wine

Cited by 14 publications

References 47 publications

Using check‐all‐that‐apply to evaluate wine and food pairings: An investigation with white wines

Using check‐all‐that‐apply to evaluate wine and food pairings: An investigation with white wines

Differentiation of potato samples using a modified high identity traits (HITS) method is greater with trained panels than untrained

Sensory Panel Performance Evaluation—Comprehensive Review of Practical Approaches

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