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Patterns of sweetness in red wine according to consumer characterization

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dc.contributor.authorSena-Esteves, Maria Madalena
dc.contributor.authorMota, Mariana
dc.contributor.authorMalfeito-Ferreira, Manuel
dc.date.accessioned2020-02-18T11:14:39Z
dc.date.available2020-02-18T11:14:39Z
dc.date.issued2018
dc.description.abstractThe 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, respectivelypt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFood Research International 106 (2018) 38–44pt_PT
dc.identifier.doihttps://doi.org/10.1016/j.foodres.2017.12.043pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.5/19729
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relation.publisherversionwww.elsevier.com/locate/foodrespt_PT
dc.subjectconsumer categoriespt_PT
dc.subjectred winept_PT
dc.subjectsweetness preferencept_PT
dc.subject2-AFC methodpt_PT
dc.subjectpersonality traitspt_PT
dc.titlePatterns of sweetness in red wine according to consumer characterizationpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleFood Research Internationalpt_PT
person.familyNameMota
person.familyNameMalfeito-Ferreira
person.givenNameMariana
person.givenNameManuel
person.identifier.ciencia-idB11D-69A5-C996
person.identifier.ciencia-id7313-2302-AAB5
person.identifier.orcid0000-0001-7732-9072
person.identifier.orcid0000-0002-7985-963X
person.identifier.ridB-3215-2019
person.identifier.scopus-author-id16307591600
person.identifier.scopus-author-id6602549195
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationaeecffce-489a-455e-98e0-f998d5581122
relation.isAuthorOfPublicationec949dd6-d24d-4965-bc9f-6feb421db104
relation.isAuthorOfPublication.latestForDiscoveryaeecffce-489a-455e-98e0-f998d5581122

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