Special Issue "Consumer and Product Characteristics Driving Wine Appreciation"
Deadline for manuscript submissions: closed (20 September 2020).
Interests: Dr. María-Pilar Sáenz-Navajas is focused on the development of conceptual, instrumental, and methodological tools for the modelling of sensory properties of food systems from their content in senso-active molecules. This includes the isolation of sensory active fractions, the development of sensory methods, and the building mathematical models to understand the formation of flavor. Her research interests extend to disclosing the key factors driving wine quality perception and appreciation, which involve understanding the consumer experience at different levels: cognitive, sensory, and affective
2. Laboratory of Foodomics, Institute of Food Science Research (CIAL-CSIC), Campus UAM, Madrid, Spain
Interests: Up to now, Dr. Mónica Bueno’s research has focused on analytical and food chemistry. In this sense, she has applied her knowledge in instrumental and sensory analysis to the study of oxidation-related compounds in different food matrices, including wine. Furthermore, she has also studied new bioactive compounds from food by-products, as well as their extraction and their subsequent chemical characterization
The consumption of wine has evolved from pleasure-seeking to covering nutritional necessities to being experience-oriented: the goal towards wine consumption is not functional but symbolic, as a desire for identity and distinction. Thus, wine not only nourishes but also signifies to the point that some authors have stated that we become what we eat or drink. In this context, understanding wine appreciation and consumer experience involves the study of the product itself, with its intrinsic (i.e., flavour) and extrinsic (i.e., characteristics of the product that can be evaluated without tasting the wine such as bottle design, information on the label or back label, etc.) characteristics, and its interaction with both the consumption context and consumer factors at different levels (cognitive, sensory, and emotional). Thus, an understanding of wine appreciation requires a multidisciplinary approach, requiring a combination of expertise in flavour chemistry and sensory, consumer, and psychology sciences. In this context, this Special Issue, which focuses on wine and grape properties, is aimed at increasing the understanding of the factors promoting wine appreciation, and thus providing the wine industry with objective tools to improve consumer experience.
Original research papers and review articles related to but not limited to the following topics are welcome: the development of analytical methodologies to identify sensory-active compounds; chemical variables and mechanisms driving flavour; mathematical models that are able to predict the quality of grapes and wine from chemical and/or sensory variables; the development of sensory methods to characterise flavor properties; and contextual and consumer factors influencing consumption experience/appreciation including cognitive, sensory, and emotional factors.
Prof. Dr. Maria-Pilar Saenz-Navajas
Dr. Mónica Bueno
Manuscript Submission Information
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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.
- cognitive constructs
- sensory-active compounds