shirazcheese

shirazcheese - Accepted Manuscript Understanding consumer...

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Accepted Manuscript Understanding consumer preferences for Shiraz wine and Cheddar cheese pair- ings Susan E.P. Bastian, Cassandra Collins, Trent E. Johnson PII: S0950-3293(10)00025-X DOI: 10.1016/j.foodqual.2010.02.002 Reference: FQAP 2216 To appear in: Food Quality and Preference Received Date: 17 July 2009 Revised Date: 5 February 2010 Accepted Date: 6 February 2010 Please cite this article as: Bastian, S.E.P., Collins, C., Johnson, T.E., Understanding consumer preferences for Shiraz wine and Cheddar cheese pairings, Food Quality and Preference (2010), doi: 10.1016/j.foodqual.2010.02.002 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.
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ACCEPTED MANUSCRIPT 1 1 2 3 4 Understanding consumer preferences for Shiraz wine and 5 Cheddar cheese pairings 6 7 Susan E.P. Bastian, 1 Cassandra Collins and Trent E. Johnson 8 9 School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, 10 Glen Osmond, SA, 5064, Australia 11 12 1 Corresponding author: Dr Susan Bastian, phone +61 8 8303 6647, 13 facsimile +61 8 8303 7116, email sue.bastian@adelaide.edu.au 14 15 Running Title: Wine and cheese match preferences 16 17 18
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ACCEPTED MANUSCRIPT 2 Abstract 19 Ten commercial Australian Shiraz wines of diverse origin and quality were hedonically rated 20 by 54 wine and cheese consumers and 22 wine experts. The wines were then paired with a 21 single Cheddar cheese and the consumers asked to rate “ideal” pairings and indicate hedonic 22 liking of the pairs. A Descriptive Analysis (DA) panel of 7 judges evaluated the sensory 23 properties of the wines before and after consumption of the cheese. DA indicated that 24 consumption of the Cheddar cheese before tasting the wine had similar sensory effects on all 25 the wines including a reduction of flavour length and astringency intensity, while the tannin 26 quality became silkier. All wines dominated the cheese flavour but the wine that dominated 27 the cheese flavour the most was the least liked pairing, while the wine that dominated the 28 cheese second most was the most liked pairing. Only nine of the wines, but all of the wine 29 and cheese pairs were liked by the consumers. Two of the top three most preferred Shiraz and 30 cheese pairings were those containing wines that scored highest in quality and were most 31 liked by the wine industry experts and consumers. In contrast, the 2 least liked wine and 32 cheese pairs included the wines that scored poorly on quality and were not liked. Wine 33 domination of the cheese does not appear to drive the preference for wine and cheese pairs; 34 rather it appears driven by overall preference for the wine alone. 35 36
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shirazcheese - Accepted Manuscript Understanding consumer...

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