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Sensory Analysis as a Tool for the Improvement of the...
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Sensory Analysis as a Tool for the Improvement of the Quality of Beverages

A special issue of Beverages (ISSN 2306-5710). This special issue belongs to the section "Sensory Analysis of Beverages".

Deadline for manuscript submissions: closed (15 June 2024) | Viewed by 6055

Special Issue Editors

Prof. Dr. Enrique Durán-Guerrero

E-Mail Website
Guest Editor
Analytical Chemistry Department (IVAGRO), Faculty of Sciences, University of Cadiz, 11510 Puerto Real, Spain
Interests: sensory analysis; chromatography; wine; vinegar; spirits; beer
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. M. Carmen Rodríguez-Dodero

E-Mail Website
Guest Editor
Analytical Chemistry Department (IVAGRO), Faculty of Sciences, University of Cadiz, 11510 Puerto Real, Spain
Interests: sensory analysis; chromatography; wine; vinegar; spirits; beer

Special Issue Information

Dear Colleagues,

Sensory analysis is a scientific discipline with relevant applications in many branches of sciences. When dealing with beverages, its employ is almost compulsory in order to guarantee the actual quality of the final product as well as to ensure the sensory acceptability of consumers. Sensory analysis has been widely used, for example, for the monitoring and improvement of the production process of beverages, for the classification and autentification of beverages attending to their origins, for the development of new products, or for the correlation of aroma with the aromatic profile of beverages, to cite some of them. Therefore, this Special Issue pretends to cover the latest applications of sensory analysis with the purpose of improving the final quality of beverages.

Prof. Dr. Enrique Durán-Guerrero
Prof. Dr. M. Carmen Rodríguez-Dodero
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Beverages is an international peer-reviewed open access quarterly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • sensory analysis
  • beverages
  • methodology
  • quality
  • new products

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Published Papers (4 papers)

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Research

21 pages, 3489 KiB  
Article
Understanding the Mellowing Effect of Bottle Aging on the Sensory Perceptions of Varietal Dry White Wines
by Giovanni Marasà, Joana Ferreira, Mariana Mota and Manuel Malfeito-Ferreira
Beverages 2024, 10(3), 78; https://doi.org/10.3390/beverages10030078 - 26 Aug 2024
Viewed by 744
Abstract
The aging ability of dry white wines has been increasingly recognized. The present work aimed to identify which sensory features drive their quality assessment by experienced tasters. Individuals assessed several sensory attributes, using dark tasting glasses. Wines originated from the grape varieties Alvarinho, [...] Read more.
The aging ability of dry white wines has been increasingly recognized. The present work aimed to identify which sensory features drive their quality assessment by experienced tasters. Individuals assessed several sensory attributes, using dark tasting glasses. Wines originated from the grape varieties Alvarinho, Arinto, Sauvignon Blanc and Pinot Bianco with a wide range of ages. Basic physical–chemical analysis, browning (Abs 420 nm), elemental composition and a partial volatile fraction were also determined. The overall quality scores were a function of complexity and balance and were negatively influenced by the perception of faultiness. The aging process could be associated with a continuous sensory space characterized by a declining perception of freshness and an intensification in the mellowed flavors. Despite their age, wines were characterized by an austere perception caused by their acidity, saltiness, bitterness, smoothness and dryness. Nevertheless, quality scores were similar from the youngest to the oldest tasted wines (17 years old). The exception was a Sauvignon Blanc wine from a recent vintage that was judged as faulty due to the perception of earthiness. Overall, the tasted wines displayed an unexpected aging ability as demonstrated by the difference between the predicted and real wine ages. To improve the recognition of old wines, the metaphor “mellowed by age” is proposed to describe flavors resulting from beneficial aging instead of “oxidized by age”. Full article
(This article belongs to the Special Issue Sensory Analysis as a Tool for the Improvement of the Quality of Beverages)
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16 pages, 2262 KiB  
Article
Aroma Potential of German Riesling Winegrapes during Late-Stage Ripening
by Thi H. Nguyen, Daniel Zimmermann and Dominik Durner
Beverages 2024, 10(3), 77; https://doi.org/10.3390/beverages10030077 - 23 Aug 2024
Viewed by 694
Abstract
The “aromatic maturity” of winegrapes is not fully understood, particularly during the later stages of ripening. The contribution of grapes to wine aroma has historically been challenging to determine, given most aroma compounds originate from nonvolatile precursors. In this study, an analytical approach [...] Read more.
The “aromatic maturity” of winegrapes is not fully understood, particularly during the later stages of ripening. The contribution of grapes to wine aroma has historically been challenging to determine, given most aroma compounds originate from nonvolatile precursors. In this study, an analytical approach previously developed for red winegrapes was adapted to assess the “aroma potential” of Riesling from two vineyards in Essenheim and Durbach, Germany, during the 2022 vintage, by extracting and hydrolyzing aroma precursors in an anoxic model wine matrix. Following sensory and chemical analyses of the hydrolysates using flash profiling and gas chromatography, a multiple factor analysis revealed vineyard- and ripening-dependent changes to aroma, even after total soluble solids had plateaued. As samples matured, green apple and fresh/vegetal aromas were prominent among the Durbach hydrolysates, likely due to persistent concentrations of hexanol. Hydrolysates from both vineyards nonetheless developed more pronounced citrus fruit, tropical fruit, and floral aromas, reflecting increased concentrations of various norisoprenoids and terpenoids. Findings suggest delaying harvest past technological maturity could confer greater aromatic intensity and complexity. The analytical approach used here appears promising for future studies on other grape varieties and other factors that could influence aroma, such as viticultural practices and environmental conditions. Full article
(This article belongs to the Special Issue Sensory Analysis as a Tool for the Improvement of the Quality of Beverages)
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16 pages, 1115 KiB  
Article
Buffalo Whey-Based Cocoa Beverages with Unconventional Plant-Based Flours: The Effect of Information and Taste on Consumer Perception
by Madian Johel Galo Salgado, Iuri Lima dos Santos Rosario, Arlen Carvalho de Oliveira Almeida, Bruna Samara dos Santos Rekowsky, Uiara Moreira Paim, Deborah Murowaniecki Otero, Maria Eugênia de Oliveira Mamede and Marion Pereira da Costa
Beverages 2023, 9(4), 90; https://doi.org/10.3390/beverages9040090 - 31 Oct 2023
Viewed by 1867
Abstract
This study aimed to evaluate the addition of açaí, beetroot, and hibiscus flour on the sensory characteristics of a buffalo whey-based cocoa beverage and, second, to consider if health and sustainability claims could enhance consumer acceptance and purchase intention for the buffalo whey-based [...] Read more.
This study aimed to evaluate the addition of açaí, beetroot, and hibiscus flour on the sensory characteristics of a buffalo whey-based cocoa beverage and, second, to consider if health and sustainability claims could enhance consumer acceptance and purchase intention for the buffalo whey-based cocoa beverage. In this sense, five treatments were elaborated; BCC, the control with a commercial beverage formulation; BCE, the experimental control; BFA, with the addition of açaí flour; BFB, with added beetroot flour; and BFH, with the addition of hibiscus flour. The experiment was divided into two stages: In the first, the beverages were submitted to sensory analyses of acceptance (nine-point hedonic scale), purchase intention and just-about-right (five points), and check-all-that-apply (CATA). In the second stage, the beverages with the highest and lowest acceptance rates were taken, and they were subjected to the effect of sustainability and health information on consumer acceptance, purchase intention, and the CATA test using terms referring to emotions and feelings. The addition of flours decreased the beverage acceptance rate compared to the BCC treatment. The treatments were penalized in aroma and sweet taste. There was no effect on the type of information received by the consumer. Probably, the addition of high cocoa percentages can negatively affect the acceptance of products, as well as the use of flour with bitter flavors, due to the greater acceptance of sweeter products. Full article
(This article belongs to the Special Issue Sensory Analysis as a Tool for the Improvement of the Quality of Beverages)
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12 pages, 1532 KiB  
Article
Sensory Analysis as a Simple and Low-Cost Tool to Evaluate and Valorize a New Product from Local Fruits in Rural Communities: The Case of Highly Aromatic Vinegar from Prickly Pear Fruits
by Ikram Es-Sbata, Remedios Castro-Mejías, Carmen Rodríguez-Dodero, Rachid Zouhair and Enrique Durán-Guerrero
Beverages 2023, 9(3), 74; https://doi.org/10.3390/beverages9030074 - 4 Sep 2023
Cited by 1 | Viewed by 1881
Abstract
Prickly pear (Opuntia ficus-indica (L). Mill.) is a plant that belongs to the Cactaceae family and can grow in arid and semi-arid climates. This fruit is considered a good source of nutrients, antioxidant constituents and health-promoting substances, such as betalains and polyphenols. [...] Read more.
Prickly pear (Opuntia ficus-indica (L). Mill.) is a plant that belongs to the Cactaceae family and can grow in arid and semi-arid climates. This fruit is considered a good source of nutrients, antioxidant constituents and health-promoting substances, such as betalains and polyphenols. One of the ways in which the communities in the cultivation areas can revalorize this fruit is by diversifying the products that can be made from it. This research proposes the elaboration of prickly pear vinegars and their sensory characterization. Their aromatic profile has been determined using two different methodologies, the traditional Quantitative Descriptive Analysis (QDA) and the Free Choice Profiling (FCP). Similar aromatic profiles have been obtained by both techniques, QDA and FCP, although the last one has proven to be a less time- and effort-demanding method. The vinegars with the highest aromatic intensity and the highest fruity and floral notes were those that had been produced through submerged culture at 30 °C and using Acetobacter malorum strains. It was revealed that the Free Choice Profiling sensory technique is a useful and low-cost tool for innovating in products obtained from a local sugary raw material. Full article
(This article belongs to the Special Issue Sensory Analysis as a Tool for the Improvement of the Quality of Beverages)
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