Next Article in Journal
Physical, Barrier, Mechanical, and Biodegradability Properties of Modified Starch Films with Nut By-Products Extracts
Next Article in Special Issue
Water Cooking Stability of Dried Noodles Enriched with Different Particle Size and Concentration Green Tea Powders
Previous Article in Journal
Insights into the Identification of the Specific Spoilage Organisms in Chicken Meat
Previous Article in Special Issue
High Fibre Gluten-Free Fresh Pasta with Tiger Nut, Chickpea and Fenugreek: Technofunctional, Sensory and Nutritional Properties
Open AccessArticle

Sensory and Chemical Drivers of Wine Consumers’ Preference for a New Shiraz Wine Product Containing Ganoderma lucidum Extract as a Novel Ingredient

1
Department of Wine and Food Science, School of Agriculture, Food and Wine, The University of Adelaide, 5064 Glen Osmond, Australia
2
Australian Research Council Training Centre for Innovative Wine Production, The University of Adelaide, 5064 Glen Osmond, Australia
*
Author to whom correspondence should be addressed.
Foods 2020, 9(2), 224; https://doi.org/10.3390/foods9020224
Received: 1 February 2020 / Revised: 11 February 2020 / Accepted: 13 February 2020 / Published: 20 February 2020
(This article belongs to the Special Issue Novel Foods and Nutritional Function)
This study explored wine consumers’ preferences towards a novel Australian Shiraz wine product containing Ganoderma lucidum (GL). Wine consumers (n = 124) were asked to complete a questionnaire and participate in a blind tasting of six GL wine products (differing in the amount and timing of GL extract additions). Based on individual liking scores for each GL wine product that was tasted, four hedonic clusters C1 (n = 44, preferred control and low levels of GL additions), C2 (n = 28, preferred control only), C3 (n = 26, generally preferred all GL additions) and C4 (n = 26, preferred 1 g/L additions and 4 g/L post-fermentation) were identified. Sensory attributes of the GL wine products were also profiled with rate-all-that-apply (n = 65) and the 31 sensory attributes that significantly differentiated the wines underwent principal component analysis with the hedonic clusters overlaid to explain consumers’ preferences. There was a clear separation between hedonic clusters. Sensory attributes and volatile flavor compounds that significantly differentiated the wines were subjected to partial least squares regression, which indicated the important positive drivers of liking among the hedonic clusters. Pepper and jammy aroma, 3-methylbutanoic acid (linked to fruity notes) and non-fruit aftertaste positively drove C2′s preference, whereas spice flavor and hexanoic acid (known for leafy and woody descriptors) drove C3′s liking. There were no positive drivers for C1′s liking but bitter taste, cooked vegetable, and toasty aromas drove this cluster’ dislike. C4 preferred brown appearance, tobacco aroma, and jammy and cooked vegetable flavors. These findings provide the wine industry with deeper insights into consumers’ liking towards new GL wine products targeted at the Australasian market. View Full-Text
Keywords: hedonic clusters; rate-all-that-apply (RATA); medicinal mushroom; wine volatile chemistry hedonic clusters; rate-all-that-apply (RATA); medicinal mushroom; wine volatile chemistry
Show Figures

Graphical abstract

MDPI and ACS Style

Nguyen, A.N.; Johnson, T.E.; Jeffery, D.W.; Capone, D.L.; Danner, L.; Bastian, S.E. Sensory and Chemical Drivers of Wine Consumers’ Preference for a New Shiraz Wine Product Containing Ganoderma lucidum Extract as a Novel Ingredient. Foods 2020, 9, 224.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Search more from Scilit
 
Search
Back to TopTop