Corpus ID: 56088112

Predictability of food and wine pairing using a sensory approach

@inproceedings{Koone2012PredictabilityOF,
  title={Predictability of food and wine pairing using a sensory approach},
  author={Rebeckah L. Koone},
  year={2012}
}
The purpose of this study was to explore significant differences in perception of match for a variety of food and wine styles; evaluate the impacts of wine sweetness level, wine acidity level, and wine tannin level on perception of match; and to investigate the impact of food and wine expertise on perceived level of match. A field research design was used to explore expert recommendations of food and wine combinations to obtain broader feedback on consumer perceptions. The population consisted… Expand
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Theses and Dissertations Completed in Family and Consumer Sciences: 2012
An annual survey of graduate programs in family and consumer science departments of universities and colleges was conducted in the spring of 2013 to compile a list of theses and dissertationsExpand

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Abstract This study considers the direct impact of food and wine elements on the level of perceived food and wine match using a trained sensory panel. Following a hierarchical relationship ofExpand
Perceived Match of Wine and Cheese and the Impact of Additional Food Elements: A Preliminary Study
Very little empirical work has been done on the assessment of the impact of additional food items on match perception. The addition of specific food items to wine and cheese pairings added anExpand
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Abstract Selections of appropriate wine and food pairings provide operators with opportunities to increase customer gastronomic satisfaction as part of the dining experience. This paper presents anExpand
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Purpose – Food and alcohol are symbolically and physically linked in many cultures. This article seeks to explore Australians' perceptions of the relationships between food and two of the moreExpand
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The change in flavor produced by food and wine interactions was explored using descriptive analysis of Hollandaise sauce prepared with two levels of butter and three wines: a Chardonnay which wasExpand
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A comparison was made between a highly experienced and a highly experienced and formally trained group of wine tasters in their ability to effectively communicate about wine. The ability to match aExpand
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