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Feature Papers in Sensory Analysis of Beverages Section

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A special issue of Beverages (ISSN 2306-5710). This special issue belongs to the section "Sensory Analysis of Beverages".

Deadline for manuscript submissions: closed (31 October 2021) | Viewed by 24712

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Special Issue Editor

Dr. Laura Vázquez-Araújo

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Guest Editor

BCC Innovation, Technology Center in Gastronomy of Basque Culinary Center, Juan Avelino Barriola 101, 20009 Donostia-San Sebastián, Spain
Interests: sensory analysis; volatile compounds; beer; gastronomy; food and beverages pairing; crossmodal perception
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The Special Issue “Feature Papers in Sensory Analysis of Beverages Section” to be published in 2021 will present a collection of feature papers on recent developments in the sensory analysis of beverages, including the impact of raw materials or variations in beverages on their organoleptic properties, the relationship of physicochemical and sensory properties, consumers’ opinion of different intrinsic/extrinsic beverages properties, new methods to study the sensory properties of beverages, new beverage development using a consumer-centered approach, cross-cultural studies on beverage perception or choice, etc.

The Special Issue is seeking papers that feature original research as well as review articles. The journal offers high-quality peer review and a rapid publication process. Submissions to this Special Issue are now open and will remain so until October 31, 2021. Invited papers may be considered for a full or partial waiver of the publication cost. If you would like to be invited to contribute to this Special Issue, please send the (tentative) title and abstract of your potential paper/review to the guest editor listed below. We are looking forward to receiving your contribution.

Dr. Laura Vázquez-Araújo
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Beverages is an international peer-reviewed open access quarterly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Published Papers (6 papers)

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Editorial

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2 pages, 187 KiB

Open AccessEditorial

Feature Papers in Sensory Analysis of Beverages

by Laura Vázquez-Araújo

Beverages 2022, 8(3), 37; https://0-doi-org.brum.beds.ac.uk/10.3390/beverages8030037 - 24 Jun 2022

Viewed by 1882

Abstract

Sensory science is a young discipline that has proven to be very useful for the food and beverage industry, not only to guarantee the quality of the organoleptic properties of raw materials and processed foods/beverages, but also to increase the probability of the success of new developments, to understand consumer response and detect potential consumer niches, and to monitor competitors [...] Full article

(This article belongs to the Special Issue Feature Papers in Sensory Analysis of Beverages Section)

Research

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14 pages, 2045 KiB

Open AccessArticle

Adapting Polarized Projective Mapping to Investigate Fruitiness Aroma Perception of White Wines from Oregon

by Angelica Iobbi and Elizabeth Tomasino

Beverages 2021, 7(3), 46; https://0-doi-org.brum.beds.ac.uk/10.3390/beverages7030046 - 05 Jul 2021

Cited by 4 | Viewed by 3605

Abstract

Fruitiness is a highly desirable aroma quality in white wines. This study aimed to investigate the fruitiness aroma perception of white wines using a rapid sensory method and to compare the sensory maps obtained from wine experts and trained consumers. A polarized projective mapping (PPM) method was adapted by using fruit standards as fixed poles. Twenty-one white wines were selected for this study. Ten wine experts and twelve trained consumers participated in the adapted PPM followed by ultra-flash profiling (UFP). While experts and trained consumers used different poles to characterize the Pinot Gris and Viogniers, both panels used the stone fruit pole for the Chardonnays. UFP revealed that the Pinot Gris and Viognier samples presented fruity and floral aromas and most Chardonnay wines presented non-fruity aromas. The white wines investigated presented a wide range of fruity aromas. The use of aroma standards instead of products as poles seems to be a reliable alternative to investigate fruitiness in white wines. This study helped us to understand the predominant aromas of varietal white wines from Oregon and emphasized the importance of adapting sensory methods to investigate fruitiness perception. Full article

(This article belongs to the Special Issue Feature Papers in Sensory Analysis of Beverages Section)

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21 pages, 2679 KiB

Open AccessEditor’s ChoiceArticle

Self-Rated Aversion to Taste Qualities and the PROP Taster Phenotype Associate with Alcoholic Beverage Intake and Preference

by Gary J. Pickering and Margaret K. Thibodeau

Beverages 2021, 7(2), 37; https://0-doi-org.brum.beds.ac.uk/10.3390/beverages7020037 - 09 Jun 2021

Cited by 7 | Viewed by 4133

Abstract

Consumers often identify “taste” as an important factor when selecting alcoholic beverages. Although it is assumed that reduced alcohol consumption in PROP super-tasters is due to a greater dislike of the nominally aversive sensations that they experience more intensely (e.g., bitterness) when compared to PROP non-tasters, this question has not been specifically asked to them. Therefore, we examined consumers’ self-reported aversion towards specific sensory attributes (bitter, hot/burn, dry, sour, sweet, carbonation) for four alcoholic beverage types (white wine, red wine, beer, spirits) using a convenience sample of U.S. wine consumers (n = 925). Participants rated 18 statements describing different combinations of sensory attributes and alcoholic beverages on a 5-point Likert scale (e.g., Beer tastes too bitter for me). Individuals who tended to agree more strongly with the statements (i.e., they were more averse; p(F) < 0.05) tended to (i) consume less of all beverage types, (ii) consume a higher proportion of white wine (p(r) < 0.05), and (iii) were more likely to be female or PROP super-tasters. The results suggest that self-reported aversion to specific sensory attributes is associated with not only lower overall intake of alcoholic beverages, but also a shift in the relative proportions of beverage type consumed; a key finding for studies investigating how taste perception impacts alcohol consumption. Full article

(This article belongs to the Special Issue Feature Papers in Sensory Analysis of Beverages Section)

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26 pages, 4097 KiB

Open AccessArticle

Perception of Aqueous Ethanol Binary Mixtures Containing Alcohol-Relevant Taste and Chemesthetic Stimuli

by Margaret Thibodeau and Gary Pickering

Beverages 2021, 7(2), 23; https://0-doi-org.brum.beds.ac.uk/10.3390/beverages7020023 - 29 Apr 2021

Cited by 3 | Viewed by 4458

Abstract

Ethanol is a complex stimulus that elicits multiple gustatory and chemesthetic sensations. Alcoholic beverages also contain other tastants that impact flavour. Here, we sought to characterize the binary interactions between ethanol and four stimuli representing the dominant orosensations elicited in alcoholic beverages: fructose (sweet), quinine (bitter), tartaric acid (sour) and aluminium sulphate (astringent). Female participants were screened for thermal taste status to determine whether the heightened orosensory responsiveness of thermal tasters (n = 21–22) compared to thermal non-tasters (n = 13–15) extends to these binary mixtures. Participants rated the intensity of five orosensations in binary solutions of ethanol (5%, 13%, 23%) and a tastant (low, medium, high). For each tastant, 3-way ANOVAs determined which factors impacted orosensory ratings. Burning/tingling increased as ethanol concentration increased in all four binary mixture types and was not impacted by the concentration of other stimuli. In contrast, bitterness increased with ethanol concentration, and decreased with increasing fructose concentration. Sourness tended to be reduced as ethanol concentration increased, although astringency intensity decreased with increasing concentration of fructose. Overall, thermal tasters tended to be more responsive than thermal non-tasters. These results provide insights into how the taste and chemesthetic profiles of alcoholic beverages across a wide range of ethanol concentrations can be manipulated by changing their composition. Full article

(This article belongs to the Special Issue Feature Papers in Sensory Analysis of Beverages Section)

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16 pages, 1170 KiB

Open AccessArticle

USA Mid-Atlantic Consumer Preferences for Front Label Attributes for Local Wine

by Marielle J. Todd, Kathleen M. Kelley and Helene Hopfer

Beverages 2021, 7(2), 22; https://0-doi-org.brum.beds.ac.uk/10.3390/beverages7020022 - 23 Apr 2021

Cited by 4 | Viewed by 3801

Abstract

The purpose of this research was to investigate Mid-Atlantic USA wine consumers’ preferences for front wine label attributes for a lesser-known/unknown local wine variety. The wine consumer base in this part of the USA exceeds that of California. Although the mid-Atlantic is experiencing an increase in the number of wineries, there is a lack of region-specific consumer research that could be the basis for marketing strategies that may differ from those in more established wine regions, such as CA. We recruited 1011 mid-Atlantic consumers who drank wine (at least 1×/month) to view variations of a wine label, differing in wine tag, location description, font types, and images in a choice-based conjoint experiment. A greater percentage of consumers selected the “White Wine” tag and scripted fonts than the other options, with a generalized county text (“Proudly produced in Lehigh County, PA”) being selected by more participants than the American Viticultural Area (AVA) (“Lehigh Valley AVA”) or state (“Pennsylvania”) texts; however, the location text had a lower importance than the wine tag variable. This study implies that a generalized county text that describes a more specific location where the grapes were grown may be more favorable to mid-Atlantic consumers in comparison to AVA or state texts, and that traditional images and generic wine labels are more preferable than wine labels they have not seen before and more contemporary label styles. Wineries in the mid-Atlantic region may want to add generalized county texts to their labels to appeal to the regional audience. As AVAs are used to promote specific wine regions in the USA, and only some consumers choose wines based on these designations, governments and marketing organizations may want to increase education on local AVAs to increase consumer awareness and interest. In addition, consumer differences in variety-seeking behavior and subjective as well as objective wine knowledge, but not attitudes toward locally produced foods, affected wine label choice: Consumers scoring higher in variety-seeking and wine knowledge preferred the specific wine varietal over the generic wine tag; similarly, consumers that indicated familiarity with the wine varietal also preferred the specific wine tag over the generic label. Differences in consumer psychographics appear to modulate front wine label preferences. Full article

(This article belongs to the Special Issue Feature Papers in Sensory Analysis of Beverages Section)

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Review

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15 pages, 533 KiB

Open AccessEditor’s ChoiceReview

Systematic Review of Methods Used for Food Pairing with Coffee, Tea, Wine, and Beer

by Christina J. Birke Rune, Morten Münchow and Federico J. A. Perez-Cueto

Beverages 2021, 7(2), 40; https://0-doi-org.brum.beds.ac.uk/10.3390/beverages7020040 - 17 Jun 2021

Cited by 12 | Viewed by 5981

Abstract

The current article is aimed at systematically reviewing the research methods used for food pairing with coffee, tea, wine, and beer. The primary aim of this review was to elucidate the state-of-the-art methods used for analysing food and beverage pairings with coffee, tea, wine, and beer; secondarily, to identify the basis of the selection criteria; and lastly, the method used to evaluate those pairings. The search was performed in three databases: Web of Science, ScienceDirect, and Scopus. Criteria for inclusion were studies with an experimental design, a descriptive analysis (DA), and/or hedonic consumer analysis of beverage and food pairing. The outcome had to be measured on a hedonic Likert scale, a line scale, a just about right (JAR), or a modified JAR scale or other relevant scale measurement method for the given attribute. A total of 24 studies were included in this review—the majority aimed at finding good food and beverage pairings. Most pairings were based on suggestions from experts on popular/common, similar origin, or quality of beverages and foods. The outcomes were measured in several different scales, precluding a direct comparison. The 24 articles used in this review did not provide a so-called “golden standard” of the pairing method. Only three articles provided a more scientifically based approach to investigate why a food and beverage pairing is perceived as a good match, using aromatic similarity, the primary taste, and the sensation of koku as their experimental factors. Full article

(This article belongs to the Special Issue Feature Papers in Sensory Analysis of Beverages Section)

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