Understanding quality judgements of red wines by experts: Effect of evaluation condition
Resumen: The effect of evaluation condition on quality judgements of wine experts was evaluated. Quality perceived by wine experts was investigated under the assumption that this construct is built from multimodal sensory inputs. Twenty-one wine experts from Rioja (Spain) scored the intrinsic quality of 16 Spanish red wines under four conditions: (i) visual stimulation only, (ii) orthonasal olfaction alone, (iii) in-mouth sensations only (wearing a nose clip) and (iv) global tasting. Agreement among judges and the effect of evaluation condition were evaluated by principal component analysis (PCA) and ANOVA, respectively. In parallel, a trained panel described aroma, taste and in-mouth sensory properties such as astringency, global intensity and persistence. CIELab colour coordinates were also obtained. These descriptive data were submitted to regression analyses to explore their relationship with quality scores derived from the four evaluation conditions. Common mental representations of wine quality under visual, olfactory and global conditions were confirmed, while there was not a clear quality construct based exclusively on taste and mouthfeel properties. Wine taste and mouth-feel quality concept is suggested to be built only in combination with aroma and/or colour stimuli, and thus within a wine context. Global quality judgement integrated information provided by visual and olfactory cues, even if olfactory stimuli were suggested to have more importance on the construction of the global quality concept of wine experts. Significant interactions between wine and evaluation condition revealed significant differences in quality scores dependent on the stimuli received during tasting and on the wine judged. Sensory cues driving quality, especially visual and in-mouth properties varied depending on the evaluation condition, which suggested that global wine quality concept would be the result of the integration of perceptual and cognitive information rather than a collection of independent stimuli.
Idioma: Inglés
DOI: 10.1016/j.foodqual.2015.10.001
Año: 2016
Publicado en: FOOD QUALITY AND PREFERENCE 48, Part A (2016), 216-227
ISSN: 0950-3293

Factor impacto JCR: 3.199 (2016)
Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 16 / 129 = 0.124 (2016) - Q1 - T1
Factor impacto SCIMAGO: 1.17 - Food Science (Q1) - Nutrition and Dietetics (Q2)

Financiación: info:eu-repo/grantAgreement/ES/CICYT/AGL2010-22355-C02-01
Financiación: info:eu-repo/grantAgreement/ES/DGA/T53
Financiación: info:eu-repo/grantAgreement/ES/MINECO/AGL2014-59840
Tipo y forma: Article (PrePrint)
Área (Departamento): Área Química Analítica (Dpto. Química Analítica)

Creative Commons You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. You may not use the material for commercial purposes. If you remix, transform, or build upon the material, you may not distribute the modified material.


Exportado de SIDERAL (2020-02-21-13:35:40)

Este artículo se encuentra en las siguientes colecciones:
Articles



 Record created 2016-07-21, last modified 2020-02-21


Preprint:
 PDF
Rate this document:

Rate this document:
1
2
3
 
(Not yet reviewed)