Wine and cheese: alone or in combination? Understanding consumer's preferences thanks to Temporal Drivers of Liking (TDL)

(1)

HAL Id: hal-02790587

https://hal.inrae.fr/hal-02790587

Submitted on 5 Jun 2020

HAL is a multi-disciplinary open access archive for the deposit and dissemination of sci- entific research documents, whether they are pub- lished or not. The documents may come from teaching and research institutions in France or abroad, or from public or private research centers.

L’archive ouverte pluridisciplinaire HAL, est destinée au dépôt et à la diffusion de documents scientifiques de niveau recherche, publiés ou non, émanant des établissements d’enseignement et de recherche français ou étrangers, des laboratoires publics ou privés.

Wine and cheese: alone or in combination?

Understanding consumer’s preferences thanks to Temporal Drivers of Liking (TDL)

Mara Galmarini, Arnaud Thomas, Anne-Laure Loiseau, Michel Visalli, Pascal Schlich

To cite this version:

Mara Galmarini, Arnaud Thomas, Anne-Laure Loiseau, Michel Visalli, Pascal Schlich. Wine and cheese: alone or in combination? Understanding consumer’s preferences thanks to Temporal Drivers of Liking (TDL). 12. Pangborn sensory science symposium, Aug 2017, Providence, Rhode Island, United States. 1 p., 2017. �hal-02790587�

(2)

ANOVA model (6 products):

Liking= Product+ Subject

 Cheeses were globally rated better than wines

 White wine was more liked than the other two

 No differences found among cheeses

ANOVA model (9 combinations):

Liking= Wine + Cheese + Wine*Cheese+

Subject

 Significant wine effect (F= 7.92, p<0.001) Associations with white wine preferred

 No significant cheese effect (F=1.75, p=0.18)

 No significant interaction (F=0.90, p=0.47)

1 2 3 4 5 6 7 8 9

- - - Chaource Comte Epoisses Chaource Comte Epoisses Chaource Comte Epoisses Chaource Comte Epoisses

Beaujolais Pouilly Maranges - Beaujolais Pouilly Maranges

a a

b b

ab ab ab ab

ab ab

a b

bc c bc

Wine and cheese: alone or in combination?

Understanding consumer’s preferences thanks to Temporal Drivers of Liking (TDL)

1,2,3

Mara V. Galmarini;

^1*

Arnaud Thomas;

¹

Anne-Laure Loiseau;

¹

Michel Visalli &

¹

Pascal Schlich

By Temporal Dominance of Sensations (TDS) coupled with dynamic hedonic rating

CONCLUSIONS

Mara V. Galmarini has received the support of the EU in the framework of the Marie-Curie FP7 COFUND People Programme, through the award of an AgreenSkills fellowship under grant agreement n° 267196.

MATERIALS & METHODS

RESULTS

Evaluated by 60 wine and cheese consumers

1INRA, UMR1324 Centre des Sciences du Goût et de l’Alimentation, France

2 CONICET, Buenos Aires, Argentina

3 Facultad de Ingeniería y Ciencias Agrarias, Pontificia Universidad Católica Argentina, Buenos Aires, Argentina

Software used for data acquisition and analysis

 Negative TDL were only present in red wines: bitter, sour and astringent.

 Positive TDL were: fruity, spicy and woody.

 Associations:

 Negative TDL were only three and mostly wine related: sour (for 7/9 combinations), bitter (6/9) and astringent (5/9).

 Positive TDL were varied (10); related either to wine or cheese.

 Individual Correlations: a new way of analysing dynamic liking scores taking into account changes in liking all along time.

 Big potential of TDL in the study of food pairing which should be further exploited.

 The same data acquisition screen for wine, cheese and the whole portion.

 14 descriptors which could be related to either or both products and a “no dominance” button.

 Free number of liking scores by subject given at different moments of the tasting.

3 wines

evaluated in one sip

Maranges

Red, tannic Beaujolais

Red, less tannins Pouilly Loche White, dry

Chaource

Soft-ripened Comté

Hard Epoisses

Smear-ripened

3 cheeses evaluated in one bite

9 wine-cheese pairs

evaluated on the full portion (5cl+ 30g)

Mean liking scores, weighted by time

Temporal Drivers of Liking

INDIVIDUAL PRODUCTS COMBINATIONS

Was liking improved in combinations?

∆ Cheese = Mean liking score in combination – Mean liking score alone

∆ Wine= Mean liking score in combination – Mean liking score alone

 Wine liking < Combination liking < Cheese liking

 White wine better than red in combination with cheese!

 Whereas Comté was the most liked cheese, Epoisses offers better combinations!

-1 -0.8 -0.6 -0.4 -0.2 0 0.2 0.4

0 0.2 0.4 0.6 0.8 1 1.2 1.4

∆ Cheese

∆ Wine 6.4

+ -

+

-

6.5

6.4

5.8

6.0 6.0

6.1 6.2

6.3

Significance level: 10%

Data analysis

For each product and each combination:

 ANOVA of mean liking scores weighted by duration

 Calculation of TDL

^(a)

 Calculation of the Individual Correlations (IC) of liking and time by product

 Cluster analysis of consumers based on IC

Consumer segmentation based on IC

 Negative TDL mostly present in red wines.

 The negative TDL of wines were still present in the combinations.

 Salty was a negative TDL in Epoisses, but a positive TDL with the most tannic wine associated with Epoisses and Comté.

 Astringent was a negative TDL in Maranges only in association with Comté and Epoisses.

 Fruity became a positive TDL in Beaujolais when Chaource or Comté were associated with this wine.

 Mushroom drove positively liking in the two most liked combinations.

 No negative TDL when Epoisses was associated with white wine!

5.45.65.86.06.26.46.6

Standardized time

Average Liking for Comté-Beaujolais

0 0.1 0.2 0.3 0.4 0.5 0.6 0.7 0.8 0.9 1

Cluster 1 (n=31) Mean IC= 0.32

Cluster 2 (n=24) Mean IC = -0.19

All participants

 The best configuration resulted in 2 clusters.

 Biggest difference among clusters was found for Comté-Beaujolais.

 Whereas liking was almost constant in average over participants, it increased significantly in Cluster 1 and decreased in Cluster 2.

 Fruity was a common positive TDL in both clusters.

 Bitter was a strong negative TDL for Cluster 2: liking decreased in 0.68 in average when it was dominant.

References

(a) Thomas, A., Chambault, M., Dreyfuss, L., Gilbert, C. C., Hegyi, A., Henneberg, S., et al. (2017). Measuring temporal liking simultaneously to Temporal Dominance of Sensations in several intakes. An application to Gouda cheeses in 6 Europeans countries. Food Research International.

https://doi.org/10.1016/j.foodres.2017.05.035

Positive TDL Negative TDL

Individual products Maranges (Ma) Fruity Sour; Bitter

Beaujolais (Be) Woody Astringent; Sour; Bitter

Pouilly L. (Po) Fruity; Spicy Sour

Chaource (Ch) - -

Comté (Co) Mushroom -

Epoisses (Ep) - Salty

Combinations

Ch-Ma Lactic; Toast; Sweet Sour; Bitter

Ch-Be Lactic; Toast; Fruity Astringent; Sour; Bitter

Ch-Po - Sour

Co-Ma Fruity; Salty Astringent; Sour; Bitter

Co-Be Fruity Sour; Bitter

Co-Po Mushroom Astringent; Bitter

Ep- Ma Lactic; Sticky; Salty; Nothing dominates Astringent; Sour; Bitter

Ep-Be Lactic; Sweet; Animal Astringent; Sour

Ep-Po Fatty; Mushroom; Sweet -

TDL for Comté-Beaujolais by cluster