Perceived flavour changes in white wine after tasting blue mould cheese
Ingemar T. Nygren, Inga‐Britt Gustafsson, Lennart B.‐Å. Johansson
Food Service Technology
Abstract
Abstract The object of this study was to evaluate by descriptive sensory analysis how the sensory perception of dry white wines was affected by prior tasting of blue mould cheese. Trained assessors profiled five commercial white wines before and after tasting each of two blue mould cheeses. The study showed that descriptive sensory analysis could be used to quantify changes in the perception of white wines after the consumption of cheese. For all five wines the main findings were that most of the intensities of perceived flavours and acidity decreased after tasting blue mould cheese.
Extracted Claims
1 claim extracted from this paper into the knowledge graph
blue mould cheese affects perceived flavors and acidity of white wines
“For all five wines the main findings were that most of the intensities of perceived flavours and acidity decreased after tasting blue mould cheese.”