Sensory and chemical evaluations as a valuable tool for producers retailers, and consumers : The experience of white wine, sparkling white wine and black caviar produced in Sweden

• Introduction The production of Swedish high-quality foods and beverages is an increasing area, not least wine production has increased in step with climate change. Furthermore, production of caviar has expanded to include Black Caviar. An ongoing project focuses on optimizing high-quality, complex, and sustainable Swedish foods and beverages, individually and in combinations, with cases of white wine, sparkling wine, and Black Caviar. Sensory aspects play major roles in what we choose to eat and drink. Research on the perception of products individually and in combinations have shown that combination of foods and drinks can be optimized in relation to the taste experience and thus create successful and attractive combinations. The project is multidisciplinary and focuses on 1. perceived sensory qualities including chemical understanding, 2: attitudes, preferences, and liking, 3. sustainability aspects, and 4. national and international market aspects. Objective The overall aim is to optimize the sensory experience of white wine and sparkling white wine in combination with caviar. Market research will add to sensory methods by investigating implications of key factors for high-quality products. Methods and design The sensory analysis is performed with a panel who are trained to perform a quantitative descriptive analysis, which is an analytical sensory method for developing sensory profiles of products in a non-subjective way. The chemical evaluation is based on HS-SPME (Headspace Solid-Phase Micro-Extraction) technology for the collection of volatile substances from the wine and the caviar respectively. The sampling is followed by chemical analysis with GCMS (Gas-Chromatography Mass-Spectrometry) for identification and quantification of individual volatiles. The sensory and chemical analysis will first be executed of wines and caviar separately, and in the second step in combination. The final third step using Gas Chromatography – Olfactometry (GC-O). This a method that integrates the separation of volatile compounds using a gas chromatograph with the detection of odor using trained members from the sensory panel mentioned above. The olfactometric detection of compounds allows the assessment of the relationship between a quantified substance and the human perception of its odor. In some cases, the perception of the odor can be so intense even for a compound in a very low concentration. Results Preliminary results show the differences in sensory characters of wine and sparkling wine analysed at different temperatures. Also, characters of Black Caviar produced using different temperatures show great differences. The results are critical for the combinations of wine and caviar. These results will be connected to market aspects, sustainability aspects and further to analysis of volatile compounds from the wine and caviar, as well as texture properties of the caviar. Conclusions The project takes a comprehensive scientific approach to factors that are decisive for the development of wine and caviar of high standard and quality. This will also benefit the appeal of the products from the consumer's point of view, which in the long run will benefit the retail of Swedish wine and Black Caviar.

Ämnesord

LANTBRUKSVETENSKAPER  -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)

AGRICULTURAL SCIENCES  -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)

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pop (ämneskategori)

kon (ämneskategori)