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Beverage Sensory Modification beverages Beverage Sensory Modification Edited by Manuel Malfeito Ferreira Printed Edition of the Special Issue Published in Beverages www.mdpi.com/journal/beverages Beverage Sensory Modification Beverage Sensory Modification Special Issue Editor Manuel Malfeito Ferreira MDPI • Basel • Beijing • Wuhan • Barcelona • Belgrade Special Issue Editor Manuel Malfeito Ferreira University of Lisbon, Portugal Editorial Office MDPI St. Alban-Anlage 66 4052 Basel, Switzerland This is a reprint of articles from the Special Issue published online in the open access journal Beverages (ISSN 2306-5710) from 2017 to 2019 (available at: https://www.mdpi.com/journal/beverages/ special issues/sensory modification) For citation purposes, cite each article independently as indicated on the article page online and as indicated below: LastName, A.A.; LastName, B.B.; LastName, C.C. Article Title. Journal Name Year, Article Number, Page Range. ISBN 978-3-03921-393-1 (Pbk) ISBN 978-3-03921-394-8 (PDF) c 2019 by the authors. Articles in this book are Open Access and distributed under the Creative Commons Attribution (CC BY) license, which allows users to download, copy and build upon published articles, as long as the author and publisher are properly credited, which ensures maximum dissemination and a wider impact of our publications. The book as a whole is distributed by MDPI under the terms and conditions of the Creative Commons license CC BY-NC-ND. Contents About the Special Issue Editor ...................................... vii Manuel Malfeito-Ferreira Beverage Sensory Modification Reprinted from: Beverages 2019, 5, 45, doi:10.3390/beverages5030045 ................ 1 Naomi Gotow, Shinji Esumi, Hirofumi Kubota and Tatsu Kobayakawa Comparison of Temporal Profiles among Sucrose, Sucralose, and Acesulfame Potassium after Swallowing Sweetened Coffee Beverages and Sweetened Water Solutions Reprinted from: Beverages 2018, 4, 28, doi:10.3390/beverages4020028 ................ 3 Gloria Wang, John E. Hayes, Gregory R. Ziegler, Robert F. Roberts and Helene Hopfer Dose-Response Relationships for Vanilla Flavor and Sucrose in Skim Milk: Evidence of Synergy Reprinted from: Beverages 2018, 4, 73, doi:10.3390/beverages4040073 ................ 15 Jordi Ballester, Mathilde Magne, Perrine Julien, Laurence Noret, Maria Nikolantonaki, Christian Coelho and R´egis D. Gougeon Sensory Impact of Polyphenolic Composition on the Oxidative Notes of Chardonnay Wines Reprinted from: Beverages 2018, 4, 19, doi:10.3390/beverages4010019 ................ 29 Marcelo Miraballes, Natalia Hodos and Adriana G´ambaro Application of a Pivot Profile Variant Using CATA Questions in the Development of a Whey-Based Fermented Beverage Reprinted from: Beverages 2018, 4, 11, doi:10.3390/beverages4010011 ................ 46 Parpinello Giuseppina Paola, Meglioli Matteo, Ricci Arianna and Versari Andrea Effect of Different Glass Shapes and Size on the Time Course of Dissolved Oxygen in Wines during Simulated Tasting Reprinted from: Beverages 2018, 4, 3, doi:10.3390/beverages4010003 ................. 56 Casparus J. A. Machiels Bittersweet Findings: Round Cups Fail to Induce Sweeter Taste Reprinted from: Beverages 2018, 4, 12, doi:10.3390/beverages4010012 ................ 63 Charles Spence and Qian (Janice) Wang Assessing the Impact of Closure Type on Wine Ratings and Mood Reprinted from: Beverages 2017, 3, 52, doi:10.3390/beverages3040052 ................ 74 Manuel Malfeito-Ferreira Two Decades of “Horse Sweat” Taint and Brettanomyces Yeasts in Wine: Where do We Stand Now? Reprinted from: Beverages 2018, 4, 32, doi:10.3390/beverages4020032 ................ 81 v About the Special Issue Editor Manuel Malfeito-Ferreira is Professor at the Instituto Superior de Agronomia (ISA), University of Lisbon. His research is mainly focused on food and wine spoilage yeasts, especially concerning volatile phenol production by Brettanomyces bruxellensis. His more recent projects include consumer studies on wine acceptance and the development of a new tasting approach based on emotional responses. He is frequently invited to speak in technical seminars about wine microbial stability and wine tasting all over the world. vii beverages Editorial Beverage Sensory Modification Manuel Malfeito-Ferreira Linking Landscape, Environment, Agriculture and Food (LEAF) Research Center, Instituto Superior de Agronomia (ISA), University of Lisbon, 1349-017 Lisboa, Portugal; [email protected] Received: 22 May 2019; Accepted: 25 June 2019; Published: 3 July 2019 The Special Issue on “Beverage Sensory Modification” gathers a series of articles that feature the broad sense of sensory modification, either by improving flavor, taste, and mouthfeel properties or by preventing their spoilage. The scope goes further than the usual technological measures that modulate sensory properties and includes the psychological and cross-modal influences, where the sensory modification is on the subject’s brain and not on the object’s physical-chemical properties. The beverage industry usually addresses the question of modifying sensory characteristics by meeting the innate attraction for sweetness either by adding different sweetening agents, different aroma molecules, or changing dishware forms, which are known to increase the in-mouth sweet perception. Non-nutritive sweeteners have been used as substitutes for nutritive sweeteners with the goal of preventing obesity and dental caries. The main factor responsible for the difference in taste between beverages containing a nutritive sweetener and those containing a non-nutritive sweetener is the temporal profile of sensory attributes. However, Gotow et al. [1] demonstrated that this difference was only observed in water and not in coffee beverages, probably because of flavor properties that masked the sweetener effect. The cross-modal flavor–taste interactions also revealed the importance of the matrix effect as described by Wang et al. [2] using skim milk. These authors showed that a vanilla aroma did enhance the perceived sweetness while this enhancing effect was lower than that of sucrose on the vanilla flavor. The cross-modal interactions also include visual and taste senses. In particular, research indicates that roundness (as opposed to angularity) is consistently associated with an increased sweetness perception. However, Machiels [3] did not confirm these results using two different cup forms (round versus angular) with a butter milk drink and a mate-based soft drink. Interestingly, a correspondence was found between the angular cup and a more bitter taste only for the soft drink. The sweetener sucrose may also be used for other purposes than increasing sweetness [4]. These authors showed that it also affects the texture and creaminess of a new product based on partially demineralized sweet whey and gelatin added to milk powder and cassava starch. Creaminess and firmness were also promoted by the cassava starch. Overall, these four articles highlight that food or beverage matrixes exert a significant effect on taste and mouth-feel studies and are indispensable to validate preliminary assessments using water solutions. Wines are also a frequent object of sensory studies, gathering researchers with different scientific backgrounds. The shape and size of the wine glass was shown to affect the different wine aromas in the headspace [5] Moreover, Spence and Wang [6] demonstrated that the quality of the wine was rated as higher and the celebratory mood of the participant was also higher following the sound of the cork pop when compared with a screw-cap opening. The cross-modal interaction received here of another input from the senses of hearing, smell, and taste influences hedonic responses. Under a different scope, off-flavors also deserve the attention of researchers. For instance, the world-famous Chardonnay from Burgundy may be affected by oxidative notes that indicate premature aging [7] The highly debated “horse sweat” taint was also reviewed, encompassing technical preventive measures and the influence of volatile phenols on sensory attributes [8]. This special issue enables consumers to be aware of the work that is being carried out by leading research teams in areas that may be regarded as case studies for the whole of the food and beverage industries. Beverages 2019, 5, 45; doi:10.3390/beverages50300451 www.mdpi.com/journal/beverages Beverages 2019, 5,45 References 1. Gotow, N.; Esumi, S.; Kubota, H.; Kobayakawa, T. Comparison of Temporal Profiles among Sucrose, Sucralose, and Acesulfame Potassium after Swallowing Sweetened Coffee Beverages and Sweetened Water Solutions. Beverages 2018, 4, 28. [CrossRef] 2. Wang, G.; Hayes, J.; Ziegler, G.; Roberts, R.; Hopfer, H. Dose-Response Relationships for Vanilla Flavor and Sucrose in Skim Milk: Evidence of Synergy. Beverages 2018, 4, 73. [CrossRef] 3. Machiels, C. Bittersweet Findings: Round Cups Fail to Induce Sweeter Taste. Beverages 2018, 4, 12. [CrossRef] 4. Miraballes, M.; Hodos, N.; Gámbaro, A. Application of a Pivot Profile Variant Using CATA Questions in the Development of a Whey-Based Fermented Beverage. Beverages 2018, 4, 11. [CrossRef] 5. Parpinello, G.; Matteo, M.; Arianna, R.; Andrea, V. Effect of Different Glass Shapes and Size on the Time Course of Dissolved Oxygen in Wines during Simulated Tasting. Beverages 2018, 4,3.[CrossRef] 6. Spence, C.; Wang, Q. Assessing the Impact of Closure Type on Wine Ratings and Mood. Beverages 2017, 3, 52. [CrossRef] 7. Ballester, J.; Magne, M.; Julien, P.; Noret, L.; Nikolantonaki, M.; Coelho, C.; Gougeon, R. Sensory Impact of Polyphenolic
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