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IVES 9 IVES Conference Series 9 CONSENSUS AND SENSORY DOMINANCE ARE DEPENDENT ON QUALITY CONCEPT DEFINITIONS

CONSENSUS AND SENSORY DOMINANCE ARE DEPENDENT ON QUALITY CONCEPT DEFINITIONS

Abstract

The definition of the term “quality” in sensory evaluation of food products does not seem to be consensual. Descriptive or liking methods are generally used to differentiate between wines (Lawless et al., 1997). Nevertheless, quality evaluation of a product such as wine can also relate to emotional aspects. As exposed by Costell (2002), product quality is defined as an integrated impression, like acceptability, pleasure, or emotional experiences during tasting. According to the ‘modality appropriateness’ hypothesis which predicts that wine tasters weigh the most suitable sensory inputs for a specific assessment (Freides, 1974; Welch & Warren, 1980), the nature of the quality definitions may modulate sensory influences.

The aim of the present study was to evaluate whether the consensus, the discrimination between wines and the multisensory integration process during wine assessment depend on the types of questions or on the definition of the quality concept. The study was carried out among wine-tasting professionals who are able not only of technically judging the wines, but also of giving an appreciation of their emotional states (arousal and imagination elicited by wine) during the tasting. This served as a benchmark for comparing holistic technical, liking, emotional and aesthetic responses to wines. Expert wine tasters assessed holistic questions on twenty wines repeatedly, under different tasting conditions: global (all senses), unimodal (visual, smell and taste), and combined senses (visual/smell, visual/in-mouth sensations and olfaction/in-mouth sensations). After classical analysis (correlation between these different holistic questions, consensus and discrimination between wines according to the question), regression models suggested a dominance of smell in arousal, image and hedonism decisions, and of visual dominance for technical quality decisions. Visual cues dominated in the more technical quality questions, whereas smell cues prevailed in the emotional (representational) questions. A modulating view of multisensory integration was thus reflected which depends on the quality concept definitions being assessed.

 

1. Costell, E. (2002). A comparison of sensory methods in quality control. Food Quality and Preference, 13(6), 341-353. https://doi.org/10.1016/s0950-3293(02)00020-4
2. Freides, D. (1974). Human information processing and sensory modality: cross-modal functions, information complexity, memory, and deficit. Psychological Bulletin, 81(5), 284-310. https://doi.org/10.1037/h0036331
3. Lawless, H., Liu, Y., & Goldwyn, C. (1997). Evaluation 537 of wine quality using a small-panel hedonic scaling method. Journal of Sensory Studies, 12(4), 317-332. https://doi.org/10.1111/j.1745-459X.1997.tb00070.x
4. Welch, R. B., & Warren, D. H. (1980). Immediate perceptual response to intersensory discrepancy. Psychological Bulletin, 88(3), 638-667. https://doi.org/10.1037/0033-2909.88.3.638

DOI:

Publication date: February 11, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

André F. Caissie¹, Laurent Riquier¹, Gilles De Revel¹ & Sophie Tempere¹

1. Univ. Bordeaux, Bordeaux INP, Bordeaux Sciences Agro, INRAE, OENO, UMR 1366, ISVV, F-33140 Villenave d’Ornon, France

Contact the author*

Keywords

quality, multisensory integration, wine experts, holistic approaches

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

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