A carregar...
Publicação
Patterns of sweetness in red wine according to consumer characterization
| Nome: | Descrição: | Tamanho: | Formato: | |
|---|---|---|---|---|
| 447.95 KB | Adobe PDF |
Orientador(es)
Resumo(s)
The preference for sweet taste in red wine was examined according to consumer categories of age, gender,
drinking experience and personality type (Big-5 personality-test). A total of 114 subjects revealed their preferences
for sweetness after tasting dry red wine spiked with equal concentrations of glucose and fructose at 2 g/
L, 4 g/L, 8 g/L, 16 g/L and 32 g/L, following an ascending forced choice paired comparison method (2-AFC).
The overall preference for sweetness was shown within the range of 4.8 to 21.9 g/L, with maximal liking at
8 g/L. Three patterns of response to sweetness were observed (sweet dislikers, sweet likers and indifferent to
sweet) according to the different categories of consumers. Differences (p > 0.05) were not found in sweetness
preference among the categories up to 16 g/L sugar except for the trait extraversion at 8 g/L, where low extraverts
showed a higher proportion of responses preferring the sweeter sample. Most significant differences
were found only under the highest tasted concentration (32 g/L). Females and novices preferred sweeter samples
(p < 0.05) when compared with the response of males and experienced consumers, respectively
Descrição
Palavras-chave
consumer categories red wine sweetness preference 2-AFC method personality traits
Contexto Educativo
Citação
Food Research International 106 (2018) 38–44
Editora
Elsevier