Influence of wine traits and context on liking,intention to consume,wine-evoked emotions and perceived sensory sensations |
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| Affiliation: | 1. Adacta International, Italy;2. CREA – Research Centre for Food and Nutrition, Italy;1. Université Paris Nanterre, Department of Psychology, 200 avenue de la République, 92000 Nanterre, France;2. CRÉDOC, 142 rue du Chevaleret, Paris, France;3. Nutritionist, Paris, France;4. Institut du Goût, 28 Avenue Aumont, Chantilly, France;1. LEAD-CNRS UMR5022, Univ. Bourgogne Franche-Comté, Dijon, France;2. Centre for Early Childhood Cognition, University of Copenhagen, Denmark;3. LAPSCO-CNRS UMR6024, Université Clermont Auvergne, Clermont-Ferrand, France;1. Fondation UniDistance, Suisse (UniDistance, Suisse), Swiss Center for Affective Sciences, and Laboratory for the Study of Emotion Elicitation and Expression, Department of Psychology, University of Geneva, Switzerland;2. University of Teacher Education, Lausanne, Switzerland, Swiss Center for Affective Sciences, and Laboratory for the Study of Emotion Elicitation and Expression, Department of Psychology, University of Geneva, Switzerland;3. Changins, Viticulture and Oenology, HES-SO University of Applied Sciences and Arts, Western Switzerland, Nyon, Switzerland;1. Department of Agricultural Economics, Statistics and Business Management, Universidad Politécnica de Madrid, Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas, Ciudad Universitaria s/n, 28040 Madrid, Spain;2. BCC Innovation. Basque Culinary Center, Paseo Juan Avelino Barriola 101, 20009 Donostia-San Sebastián, Spain;3. Euskampus Fundazioa, UPV/EHU, Edificio Rectorado, Barrio Sarriena Auzoa, 48940 Leioa, Bizkaia, Spain |
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| Abstract: | Wine consumption is a sensory experience that can evoke a wide range of emotional responses and heterogeneous hedonic reactions, that also depend on the circumstances in which the product is consumed. The recent literature has extensively addressed emotions elicited by wine consumption; however little research has been done on the effect of the context of consumption. This study focuses on how testing contexts and Chianti wine traits impact on liking, desire to consume again, wine-evoked emotions and perceived flavour, by comparing measurements recorded in a standard sensory laboratory (CLT), in an evoked consumption situation (images and self-description of their own habitual context of consumption) (CLT-evoked) and in a home use test in natural testing conditions (HUT), on commercial Chianti wine samples by regular consumers of red wine.The results of this study show that liking and intention to consume did not vary significantly among the test settings. This finding would suggest that the testing conditions have low relevance compared to the wine samples. However, the context influenced emotion and sensory terms. In the home use test a lowering of scores was found, both for positive and negative emotions and for sensory terms. In the HUT context a longer time for testing resulted in a better product separation.Pleasure of Chianti wine was associated with the emotions: pleasant, peaceable, joyful, amusing, and best correlated with the sensory attribute sweet. Unpleasantness was associated to the emotions: aggressive, disgusting, and overwhelming, and with the sensory terms acid, dry, astringent. Level of arousal was positively associated with euphoric, passionate, and keen, and well correlated with spicy and persistent as sensory characteristics. |
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| Keywords: | Context Wine Overall liking Emotions Sensory traits RATA |
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