A SCIENTIFIC APPROACH TO EVALUATE A FAMOUS COUPLE
Having cheese with wine… always a good idea!
A sensory proof based on the use of Temporal
WINE & CHEESE
Dominance of Sensations (TDS)
How can one influence the perception of the other
Mara V. Galmarini*, Anne-Laure Loiseau, Michel Visalli & Pascal Schlich
How cheese influences the perception and
appreciation of wine
PERCEPTION
The attack is
sweet, then I
sense fruity, now
I feel the sourness
and astringency
APPRECIATION
I like this wine
How can we measure this in a temporal manner?
How can we register every important sensation perceived all along
consumption?
These are temporal phenomenon
TEMPORAL DOMINANCE OF SENSATIONS (TDS)
Our aim:
To evaluate the impact of cheese on the temporal perception and
appreciation of wine
TEMPORAL DOMINANCE OF SENSATIONS: GETTING THE DATA
TEMPORAL DOMINANCE OF SENSATIONS: GETTING THE DATA
Instructions
Computer screen
The subject puts the
product in his mouth and
clicks on "START" (t=0)
START
Then, he will successively
choose the sensations
perceived as dominant at
every moment of the
tasting…
STOP
…until perception ends and
he clicks on "STOP"
Crunchy
Hard
Dry
Gritty
Sticky
Crispy
Brittle
Light
Computer recording
Attribute START
Crunchy
STOP
Brittle
Crispy
Light
Crispy
Sticky
Time
3
0
5
8.5
9
The dominant attribute is the one which triggers the attention at that
moment, not necessarily the most intense
TEMPORAL DOMINANCE OF SENSATIONS: THE OBTAINED DATA
DURATION
DURATION
Maps
TDS curves
red fruits
Dominant sensations have a certain order of
appearence for each panellist
Panellist 1
bitter
Sweet
Panellist 2
Yellow
fruits
Sour
Sweet
Flowery
Astringent
Panellist 1
6.4
0
10.2
8.4
0
Panellist 2
13.2
0
4.6
5.1
1.9
Yellow fruits
astringent
Flowery
Sour
Wine 3
spicy
herby
Panellist 3
9.7
1.9
7.9
3.8
5.4
woody
Time
(sec)
sour
sweet
flowery
Bandplot by
descriptor
astringent
animal
sweet
Comparison of mean values
(ANOVA/MANOVA)
Yellow F
sweet
sour
flowery
Astring.
0.25
Wine 1
flowery
yellow fruits
Obtained by adding all the time
periods during which it was
dominant, regardless of the
moment in which it was
perceived.
0
Wine 2
sour
astringent
Panellist 3
yellow fruits
Wine 4
Sensations are dominant for a given period of time
Panellist
15
TEMPORAL DOMINANCE OF SENSATIONS: ANALYZING THE DATA
SEQUENTIALITY
SEQUENTIALITY
13.5
11
Dominance
periods
0.5
0.75
1
Attribute
Yellow fruits
Sweet
Red fruits
Flowery
Astringent
Woody
Bitter
Sour
Spicy
Animal
Global MANOVA
Fprod
20.6***
10.1***
9.66***
8.8***
6.6***
6.5***
6.0***
2.8*
2.36(.)
2.15(.)
Prod1
5.4 b
3.6 b
0.6a
4.1 c
4.3 a
1.9a
1.6 a
3.9 ab
1.6
1.0
Prod2
1.3 a
1.6 a
1.7ab
3.0 c
5.3 a
2.0a
3.2 ab
5.3 b
1.7
0.9
Prod3
0.2 a
0.5 a
3.2 b
0.9 a
7.5 b
4.9b
3.6 b
3.2 a
2.7
1.7
Prod4
1.1 a
1.6 a
3.9b
1.8 ab
5.9 a
2.4ab
3.4 ab
4.4ab
2.5
0.7
4.5***
-
-
-
-
IN SHORT, TDS IS…
Dynamic method
No quantification – no scales
Concept of dominance: the sensation that catches the most my attention at a
OUR EXPERIMENT:
given moment
It can be done over successive intakes to study the evolution of perception
The use of TDS to understand the impact of cheese on wine
over a complete food portion
Wine&Cheese: our menu
temporal perception and appreciation
16 combinations evaluated by
31 consumers
The tasting protocol
Descriptive evaluation - TDS
Crottin de
Chavignol
Goat cheese
Sancerre
White, dry
Roquefort
Blue cheese
Pacherenc
White, sweet
Comté
Hard cheese
Madiran
Red, tannic
Descriptive evaluation - TDS
Hedonic
evaluation
X
Hedonic
evaluation
3
X
2
Eat a piece of cheese
Epoisses
Washed, ring cheese
Bourgogne
Red, aromatic
TDS profiles of 3 consecutive sips
Hedonic ratings of 3 consecutive sips
TDS profiles influenced by cheese intake
(2nd and 3rd sip)
Hedonic ratings influenced by cheese intake
(2nd and 3rd sip)
How did consumers describe the wines? Did they like them?
4.8 a
4.1 b
4.5 a
How did consumers describe the wines? Did they like them?
Appreciation
4.2 a
3.6 b
3.9 ab
Appreciation
bitter
woody
yellow_fruits
spicy
sour
sour
citric
astringent
bitter
astringent
0
0.25
0.5
0.75
1 0
0.25
0.5
0.75
1 0
0.25
0.5
0.75
7.2 a
7.0 a
6.9 a
0
1
0.25
0.5
Appreciation
0.75
1 0
0.25
0.5
0.75
1 0
0.25
0.5
0.75
2.3 c
2.7 b
3.4 a
1
Appreciation
floral
alcohol
woody
yellow_fruits
spicy
sweet
sour
red_fruits
honey
astringent
bitter
citric
0
0.25
0.5
0.75
1 0
0.25
0.5
0.75
1 0
0.25
0.5
0.75
0
1
0.25
0.5
0.75
1 0
0.25
0.5
0.75
1 0
0.25
0.5
0.75
1
Liking decreased over sips
Some changes in the description over sips
Liking decreased or stayed the same
The second wine was mostly dominated by the astringency all along
What happened after eating cheese?
0.10
What happened after eating cheese?
Woody
Let’s look at Madiran
0.05
Sour
Overall
(MANOVA F-value)
Madiran + crottin
0.00
Madiran + no cheese
Madiran + roquefort
Spicy
Red fruits
Alcohol
Madiran + epoisses
-0.10
-0.05
Can. 2 (8.58%)
Madiran + comte
Astringent
Bitter
Madiran
2.544***
Bourgogne
1,75**
Sancerre
1,44*
Comté
Crottin de
Chavignol
Epoisses
Roquefort
Astringency
Astringency
Red fruits
Sour
Astringency
Red fruits
Sour
Astringency
Astringency
Astringency
Red fruits
Astringency
Red fruits
Astringency
Citric
Astringency
Citric
Citric
Astringency
Citric
Astringency
Astringency
Citric
Alcohol
-0.15
Bitter
-0.10
-0.05
0.00
0.05
0.10
Can. 1 (85.33%)
F-prod
+No cheese
+ Comté
+ Crottin
+ Epoisses
Total duration
1.07
32.6
29.1
29.7
29.5
27.9
Astringent
8.10***
10.0 a
4.4 b
4.4 b
4.2 b
5.9 b
Red fruits
2.08(.)
2.3 b
3.9 ab
5.0 a
4.5 a
3.3 ab
Sour
2.94*
3.7a
2.3 ab
2.2 b
1.2 b
2.6 ab
Overall (MANOVA)
2.544***
0.15
0.20
Pacherenc
1,776**
Sour
Citric
Sour
+ Roquefort
16
What about wine appreciation before and after cheese?
Taille moyenne de
l’intervalle de confiance à
5% de moyenne
The impact of cheese was…
Taille moyenne de
l’intervalle de confiance à
5% de moyenne
Amer
Taille moyenne de l’intervalle
de confiance à 5% de
moyenne
Taille moyenne de
l’intervalle de confiance à
5% de moyenne
18
17
In conclusion
Multi-intake TDS: an efficient method for describing wines and their changes
along consumption.
For the evaluated samples, cheese intake had a small impact on the perception
of sweetness in the sweet white wine and did not change its high appreciation.
Blue cheese was the one that changed the most the perception of sweet
wine, increased duration of dominance of bitter and reduced duration of the
aromatic citric note.
The cheese which had the slightest impact on perception of dry white wine was
the one which came from the same terroir.
In combination with red wine, studied cheeses had a significant impact
reducing the duration of dominance of astringency, allowing aromas to become more
dominant.
Liking of the wine increased.
In any case, none of the present cheeses had a negative impact on wine
appreciation.
Following steps
How wine influences the perception and appreciation of cheese
Simultaneous evaluation of a whole portion of wine and cheese
Thank you for your attention!
Interested in the topic? Contact us!
[email protected]
[email protected]
[email protected]