Search: onr:"swepub:oai:DiVA.org:oru-3098" >
Perceived flavour c...
Perceived flavour changes in blue mould cheese after tasting white wine
-
- Nygren, Ingemar Tobias (author)
- Örebro universitet,Institutionen för restaurang- och måltidskunskap
-
- Gustafsson, Inga-Britt (author)
- Örebro universitet,Institutionen för restaurang- och måltidskunskap
-
Johansson, Lisbeth (author)
-
(creator_code:org_t)
- Wiley, 2003
- 2003
- English.
-
In: Food Service Technology. - : Wiley. - 1471-5732 .- 1471-5740. ; 3:3-4, s. 143-150
- Related links:
-
https://urn.kb.se/re...
-
show more...
-
https://doi.org/10.1...
-
show less...
Abstract
Subject headings
Close
- The object of this study was to evaluate by descriptive sensory analysis how prior tasting of dry white wine affects the sensory perception of blue mould cheese. Two blue mould cheeses, a Swedish one, Bredsjö Blå (Bredsjö Mjölkfår AB, Sweden), and a French one, Roquefort (Roquefort Société, France), were tasted in combination with five commercial dry white wines. Nine trained assessors assessed the cheeses and the wines in sequential order, with the cheese being assessed before and after tasting the wines. The main findings were that the most pronounced characteristics of the Bredsjö Blå, such as buttery and woolly flavours, and the saltiness and sour taste of the Roquefort, decreased after tasting dry white wine.
Keyword
- Culinary Arts and Meal Science
- Måltidskunskap
- Måltidskunskap
- Culinary Arts and Meal Science
Publication and Content Type
- ref (subject category)
- art (subject category)
Find in a library
To the university's database