Search results for "Typicality"
showing 6 items of 16 documents
Exemplarity measurement and estimation of the level of interjudge agreement for two categories of French red wines
2015
Abstract Exemplarity measurements of wines by at least 20 judges are used to estimate the degree of interjudge (dis)agreement and to tell wines apart into two contrasting extremes. Two sets of French red wines – Pinot noir from Burgundy and Cabernet franc from the Loire Valley – are studied separately but by the same approach. Short-listing criteria are used to collate 40 starting-price and middle-range wines for each set differing a priori in olfactory terms. Wine professionals assess their local wines first orthonasally and then, independently, by global evaluation. A pool of descriptive and inferential statistics indicates there is generally neither complete divergence nor real agreement…
In search of the taste of terroir: a challenge sensory science
2020
International audience; The definition of terroir has evolved throughout history, from something clearly negative in the XVIth-XVIIIth century to a complex multi-parametric construct with positive connotations but also with many scientific unknowns. Terroir has always been linked more or less explicitly to the sensory properties of the resulting products. Wine consumers have little access to objective terroir information and even if they had, it would be very difficult for them to interpret in terms of wine quality. In Europe, the proxy for terroir is the Protected Designations of Origin (PDO) system, which is what consumers have come to know. According to INAO “It is the notion of soil (te…
Caramel odor: Contribution of volatile compounds according to their odor qualities to caramel typicality
2014
Abstract Odor of food constitutes one of the main drivers of the consumers' acceptance. Its characterization thus represents a main challenge for the food industry. Gas chromatography/olfactometry (GC/O) constitutes an intersection between physico-chemical and sensory studies by using the human nose as a detector to evaluate the odor properties of volatile compounds. As GC/O does not make possible the evaluation of mixture of odorants, we propose an original approach to evaluate the impact of compounds on the typicality of caramel aroma by considering their odor qualities in mixtures. Indeed, the present study relies on the main hypothesis that the qualitative properties are as important as…
Perception of quality and complexity in wine and their links to varietal typicality: An investigation involving Pinot noir wine and professional tast…
2020
International audience; Quality and complexity are abstract terms employed frequently to describe a wine's overall attributes. In the present study, we investigated: (i) attributes driving wine professionals' judgments of quality and complexity in Pinot noir wines; (ii) the relation between these two abstract concepts; and (iii) association of each concept with varietal typicality. Twenty-two wine professionals evaluated 18 New Zealand Pinot noir wines in both clear and opaque glassware via two sensory tasks, a descriptive rating task and an 8-attribute, perceived complexity questionnaire. Sensory data were associated with wine UV-spectrophotometry colour measures to aid interpretation of t…
Development of an ad hoc natural whey starter culture for the production of Vastedda della valle del Belìce cheese
2013
This work was aimed to characterize the autochthonous lactic acid bacteria (LAB) of PDO Vastedda della valle del Belìce cheeses, produced in several dairy factories, for the development of an ad hoc starter culture preparation for the production of this cheese. To this purpose, winter and spring productions were analysed, in order to isolate LAB adapted to perform the fermentation at low temperatures. Plate counts showed the total microbial counts (TMC) till levels of 9 -1almost 10 CFU g and all cheese samples were dominated by coccus LAB. Not all samples were positive for the presence of enterobacteria, but when they were found their concentrations were at similar levels in both seasons. A…
Ecology of Vastedda della valle del Belìce cheeses: A review and recent findings to stabilize the traditional production
2018
The increasing request for classic foods has led to a higher demand for cheeses enjoying a “recognition of quality” status. This phenomenon has also affected Sicilian dairy products, in particular protected designation of origin (PDO) “Vastedda della valle del Belìce” (VdB), a cheese traditionally available only during the summer season, but requested year round. The variations of the microbial populations of raw milk among the seasons influence the microbiological quality of the cheeses produced. This review article reports the historical importance of cheeses and the traditional equipment used for dairy productions in Sicily with a specific focus on VdB. The microbial ecology of this chee…