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1. 1. Sensory evaluation and consumer preference of wine and food combinations : influences of tasting techniques

   Författare :Ingemar Tobias Nygren; Inga-Britt Gustafsson; Lisbeth Johansson; Åsa Öström; Hely Tuorila; Örebro universitet; []
   Nyckelord :Descriptive sensory analysis; tasting technique; sequential tasting; mixed tasting; wine; combination; Hollandaise sauce; blue mold cheese; consumers; preference; måltidskunskap; Culinary Arts and Meal Science; Måltidskunskap; Måltidskunskap; Culinary Arts and Meal Science;

   Sammanfattning : The entire project consists of five studies. Descriptive sensory analyses were performed on combinations of five dry white wines and either Hollandaise sauce with two levels of fat or two blue mould cheeses. Assessments were carried out by a student panel and by a selected and trained panel. LÄS MER