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Open AccessArticle

Temporal Check-All-That-Apply (TCATA) Reveals Matrix Interaction Effects on Flavor Perception in a Model Wine Matrix

1
Department of Food Science, The Pennsylvania State University, State College, PA 16802, USA
2
Sensory Evaluation Center (SEC), The Pennsylvania State University, State College, PA 16802, USA
*
Author to whom correspondence should be addressed.
Foods 2019, 8(12), 641; https://doi.org/10.3390/foods8120641
Received: 26 October 2019 / Revised: 1 December 2019 / Accepted: 2 December 2019 / Published: 4 December 2019
(This article belongs to the Special Issue Chemical and Sensory Analysis of Alcoholic Beverages)
Traditionally, the sensory properties of wine were characterized using a trained panel and descriptive analysis (DA)—a static sensory evaluation method. As wine is a complex mixture, with evolving sensory properties, a way to capture these changes is needed in order to fully describe the sensory experience of wine perception. In this study, temporal check-all-that-apply (TCATA), a dynamic sensory evaluation method, was used to characterize model wine samples reminiscent of a white, hybrid wine. Twelve model wines varied in levels of ethanol, glycerol, and caffeic acid, representing commercial levels in Pennsylvania. Samples were evaluated for up to three minutes by a trained TCATA panel (n = 12) for flavor, taste, and mouthfeel attributes. In general, the experimental factors, ethanol and glycerol, along with interactions between factors, had the greatest temporal effects, with significant differences in flavor attributes occurring within the first 30 seconds of evaluation, while taste and mouthfeel attributes showed significant differences throughout the evaluation period. Overall, ethanol had the greatest impact on temporal wine perception. The findings of this study further suggest that a temporal evaluation method, like TCATA, should be paired with DA to completely characterize a complex and evolving sample. Further, changes in wine matrix components affect sensory perception both in direct and indirect ways—the latter indicated by taste-taste suppression and cross-modal interaction effects.
Keywords: temporal sensory evaluation; model wine; sensory perception; matrix interactions temporal sensory evaluation; model wine; sensory perception; matrix interactions
MDPI and ACS Style

Poveromo, A.R.; Hopfer, H. Temporal Check-All-That-Apply (TCATA) Reveals Matrix Interaction Effects on Flavor Perception in a Model Wine Matrix. Foods 2019, 8, 641.

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