Journal Articles
Permanent URI for this collectionhttps://mro.massey.ac.nz/handle/10179/7915
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Item The effect of emotional music on Just-About-Right and speeded-responses to chocolate(Elsevier Ltd, 2026-02-01) Wagner J; Poggesi S; Maggs R; Hort JResearch has demonstrated effects of emotional music on sensory perception of food, with many findings supporting a more favourable evaluation of foods when eaten while listening to positive music over negative emotional music. As the food industry becomes more focused on testing in realistic environments, there is a greater need to investigate the effects of auditory input on consumer perception when captured with measurement tools used in consumer sensory research. Consumers attending an event in New Zealand, took part in a chocolate tasting where they consumed milk or dark chocolate in positive and negative emotional music conditions. Consumer responses included emotional and sensory associations to the samples using a speeded response task, liking and Just-About-Right evaluations. Findings showed liking of dark chocolate was significantly higher in the positive as compared with the negative emotional music condition, whereas sensory changes were restricted to milk chocolate for the sweetness attribute where it was rated as higher in the positive as compared with the negative emotional music condition. Speeded emotional and sensory associations were highly susceptible to the effects of emotional music. Furthermore, exploratory penalty analysis revealed that emotional music can impact consumer feedback on attribute importance. This study builds on current understandings of the effects emotional music can have on automatic consumer responses, specifically speeded self-reported responses and gives further clarity on how the relationship between attributes and their link with liking may change with emotional music. The findings of this study offer a new insight into how emotional music can influence consumer and sensory science study outcomes when speeded self-report and JAR are used.Item Do you remember? Consumer reactions to health-related information on snacks in repeated exposure(Elsevier Ltd, 2025-05) Stickel L; Poggesi S; Grunert KG; Lähteenmäki L; Hort JHealth-related information on pre-packed food products can enhance purchase intention and healthy choices. However, retained positive influence of health-related information on product liking is necessary to help consumers make informed decisions about a healthy diet in the long term. According to information-reduction theory, consumers reduce the amount of information that is processed in repeated exposure. Hence, increasing familiarity with a product could lead to increased levels of ignoring health-related information and an increasing reliance on product experience-based associations. These effects were tested in a laboratory study, involving actual food tasting and repeated exposure across two sessions. Participants (N = 154) were invited to evaluate yoghurts with and without health-related information with a screen representation of the product packaging. Differences in product evaluations and attention paid to health-related information between the two sessions were recorded using both implicit and explicit methods. Findings reveal that, despite a decrease in visual attention to health-related information, the perceived healthiness of the products remained stable. However, consumers reported lower perceived tastiness when health-related information was present. The findings underscore the importance of compelling taste experiences, as taste beliefs, in contrast to health beliefs, consistently influenced product liking. Finally, the findings emphasised the need for a comprehensive understanding of consumer reactions to healthier food products that considers both implicit and explicit responses.Item Terroir Dynamics: Impact of Vineyard and Canopy Treatment with Chitosan on Anthocyanins, Phenolics, and Volatile and Sensory Profiles of Pinot Noir Wines from South Tyrol(MDPI (Basel, Switzerland), 2024-04-23) Tchouakeu Betnga PF; Poggesi S; Darnal A; Longo E; Rudari E; Boselli E; Rolle LThe effects of canopy treatment with chitosan and the effects of the vineyard location on the quality parameters, volatile and non-volatile profiles, and sensory profile of Pinot Noir wines from South Tyrol (Italy) were studied. Multivariate statistical analysis was applied to identify the most relevant compounds associated with the variability in phenolics and anthocyanins (analyzed by UHPLC-MS), volatile components (HS-SPME-GCxGC-ToF/MS), and basic enological parameters. A clear separation of low-altitude wines (350 m.a.s.l.), which had a high concentration of most of the identified volatile compounds, compared to high-altitude wines (800 and 1050-1150 m.a.s.l.) was pointed out. Low altitude minimized the concentration of the most significant anthocyanins in wines from a valley bottom, presumably due to reduced sun exposure. Wines obtained from chitosan-treated canopies, and, more particularly, those subjected to multiple treatments per year showed a higher amount of the main non-volatile phenolics and were sensorially described as having "unpleasant flavors" and "odors", which might suggest that grape metabolism is slightly altered compared to untreated grapevines. Thus, optimization of the treatment with chitosan should be further investigated.Item Effects of pre- and post-fermentative practices on oligomeric cyclic and non-cyclic condensed tannins in wine from Schiava grapes(Elsevier B V, Amsterdam, 2023) Darnal A; Poggesi S; Ceci AT; Mimmo T; Boselli E; Longo E; Sun QThe effects of a) pre-fermentative freezing of the grapes (- 20 °C for two weeks); b) inoculation of the grape must with Saccharomyces cerevisiae yeast, or co-inoculation with Saccharomyces cerevisiae yeast and Oenococcus oenibacteria; c) vinification with or without fermentative maceration, and d) cold stabilization with or without bentonite treatment, were studied on the profile of oligomeric condensed tannins (proanthocyanidins, PAC) with non-cyclic or macrocyclic structures in wines made from Schiava cv., a red grape variety. The samples were evaluated just before inoculation and at the bottling of the wine. Commercial Schiava wines from two different producers stored at six and eighteen months were also studied for the effect of artificially introduced dissolved oxygen, and half of these bottles were subjected to periodic mechanical stress for one year, to see the effects on the PAC profile. Freezing of the grapes increased the extraction of all non-cyclic PAC in the must, whereas tetrameric, pentameric, and hexameric cyclic procyanidins (m/z 1153, m/z 1441, m/z 1729, respectively) were not affected; only a tetrameric cyclic prodelphinidin (m/z 1169) showed a more similar trend to the non-cyclic PAC. In wines at bottling, cyclic procyanidins were higher in wines obtained by fermentative maceration (as well as most non-cyclic congeners); however, the significance of these differences depended on specific interactions between the factors. In contrast, no effect was found on the cyclic tetrameric prodelphinidin (m/z 1169). Bentonite treatment showed no significant effect on either oligomeric non-cyclic or cyclic PAC profiles. The addition of dissolved oxygen led to a significant decrease in non-cyclic trimeric and tetrameric PAC in the samples with respect to the control ones; however, the addition of dissolved oxygen did not influence the profile of the cyclic PAC. This study sheds new light on the substantial differences in the behaviour of the cyclic and non-cyclic oligomeric PAC in red wine in relation to the vinification process and in the bottle. Cyclic oligomeric PAC were more stable and less influenced by applied factors than linear PAC, again proving to be potential markers for the grape variety of wine.Item How distinctive are ‘Gewürztraminer’ vineyard terroirs in South Tyrol for wine production? A metabolomics-based approach(Elsevier B.V., 2024-07-17) Duley G; Ferretti CG; Morozova K; Longo E; Imperiale S; Ding Y; Poggesi S; Scampicchio M; Boselli EVitis vinifera L. ‘Gewürztraminer’ produces distinctive, aromatic wines that are strongly influenced by their terroir. This metabolomic study used a data-driven approach, including Principal Component Analysis (PCA) and Multifactorial Analysis (MFA), to correlate a quali-quantitative multivariate concept of terroir (including soil characteristics, and altitude) with sensory, phenolic, antioxidant, and volatile profiles of wines. The study analyzed wines from seven ‘Gewürztraminer’ vineyards, chosen to minimize the variability due to climate differences. Based on the soil data, the vineyards were clustered into two distinct groups: clay silicate (Group A) and dolomitic (Group B) soils. Group A exhibited lower levels of aromatic compounds such as linalool and higher levels of phenolic compounds such as gallocatechin than Group B. These findings indicate that even small changes in terroir within the same region can significantly impact the chemical, functional (antioxidant), and sensory properties of ‘Gewürztraminer’ wines, highlighting the importance of terroir in wine production. Statistical analyses confirmed the significance of these correlations (p < 0.05), highlighting the need for further research into the intricate relationship between terroir and wine quality.Item Interactive effect of pre-fermentative grape freezing and malolactic fermentation on the anthocyanins profile in red wines prone to colour instability(Springer Nature, 2023-08-01) Darnal A; Poggesi S; Ceci AT; Mimmo T; Boselli E; Longo EThe effects of pre-fermentative freezing of red grapes from Schiava variety and co-inoculation with lactic bacteria were evaluated on the profile of anthocyans of the musts and the finished wine. Peonidin-3-glucoside is the main anthocyanin in Schiava grape musts, but it was overcome by malvidin-3-glucoside at bottling. Grape freezing increased the extraction of all anthocyanins in the musts. However, the amount of all anthocyanins except peonidin-3-glucoside and malvidin-3-glucoside was lower in wines from frozen grapes than in control wines. Wines obtained with co-inoculation showed higher anthocyanin content than their respective controls. Petunidin-3-(6′′-p-coumaroyl)-glucoside, peonidin-3-(6′′-cis-p-coumaroyl)-glucoside and malvidin-3-(6′′-trans-p-coumaroyl)-glucoside were dramatically affected by the interaction of the two applied factors. Colorimetric hue (H*) was strongly correlated with peonidin-3-glucoside, and spectrophotometric tint (N) with malvidin-3-glucoside. Tint also showed a positive correlation with malolactic fermentation. Graphical abstract: [Figure not available: see fulltext.]Item A Complete Analysis Pipeline for the Processing, Alignment and Quantification of HPLC–UV Wine Chromatograms(Springer-Verlag GmbH Germany, 2024-03) Ianeselli A; Longo E; Poggesi S; Montali M; Boselli EElucidating the chemistry of wine would help defining its quality, chemical and sensory characteristics and optimise the wine-making processes. High-performance liquid chromatography coupled with UV–Vis spectroscopy (HPLC–UV–Vis) is a common analysis method used to obtain the molecular profile of wine samples. We propose a complete procedure for the analysis of wine chromatograms. Data are pre-processed using standard methods of down-sampling, smoothing and baseline subtraction. Multiple samples are then merged in a three-dimensional tensor, decomposed using parallel factor analysis (PARAFAC2) into three factors: (i) one reduced (rank-one) chromatogram per sample, (ii) an estimate of the samples’ spectral UV–Vis profile and (iii) an estimate of the samples’ concentrations. If the decomposition is performed on a single peak of the tensor, the second and third factors correspond to the representative wavelength spectrum and to the relative concentrations of the samples, respectively. Otherwise, when multiple peaks are analysed, further processing is required. In the latter case, the decomposed rank-one chromatograms are peak-detected and aligned, clustered and integrated. A table containing the concentration of the peaks at different retention times is obtained. The pipeline proposed in this study is a guideline for a quantitative and reproducible chemical analysis of wine, or other samples, via the HPLC–UV–Vis method.Item Enantioselective-GCxGC determination of α-terpinyl ethyl ether in wine: Quantitative analysis and identification of main terpene precursors(Elsevier B.V., 2024-10-18) Darnal A; Ceccon A; Magni M; Robatscher P; Poggesi S; Boselli E; Longo EThe present study investigates the presence of α-terpinyl ethyl ether in wine and gives insights on the chemical processes leading to its formation. The analytical determination of (S)-α-terpinyl ethyl ether and (R)-α-terpinyl ethyl ether enantiomers was obtained by enantioselective comprehensive two-dimensional gas chromatography. Applying the two isomers as variables in combination with closely related terpenes, an accurate classification model of wines for the grape variety was successfully applied to a representative set of single-variety wine samples. Although presenting relatively low absolute concentrations, α-terpinyl ethyl ether (along with α-terpineol) resulted to be an inevitable and irreversible degradation product of linalool. In fact, a conversion study from enantiomerically pure (R)-linalool showed a major loss of the initial chiral configuration, i.e. only a very small enantiomeric excess characterized the product. α-Terpineol itself was also confirmed to be a precursor of α-terpinyl ethyl ether, however this process showed a smaller conversion over two weeks than from linalool, and without losses of the initial chiral configuration. In the real samples, the concentration of α-terpinyl ethyl ether was found to be much lower than that of α-terpineol, regardless of the alcohol-to-water ratio. Finally, olfactory descriptors were qualitatively attributed to each α-terpinyl ethyl ether enantiomer.Item How does the application of ultrasound energy influence the ageing of a bottled red wine?(Elsevier B.V., 2024-10-19) Duley G; Poggesi S; Longhi L; Longo E; Boselli EA red wine that had aged in bottle for five years was treated with ultrasound (40 kHz) for 5 min and 30 min twice weekly and analysed after 3, 6, 9, and 12 months. Sensory analysis showed differences in overall quality at months 3 and 6, with the ultrasound-treated wines preferred. The ultrasound treatment did not decrease the free sulfur dioxide content. Differences in anthocyanins, polyphenols, and proanthocyanidins were clearest at month 9. In contrast, differences in the volatile profile were clearest at month 3. From a commercial point of view, the low-energy treatment (5 min) might be preferable given the lower costs. Ultrasound treatment was effective in enhancing the overall quality during the first 6 months of bottle storage in an aged red wine and did not increase the risk of oxidation or microbial spoilage. This work made it possible to fine-tune ultrasound treatment to maximise its positive effects.Item South-Tyrolean pinot blanc identity: Exploration of chemical and sensory profile changes ascribed to vineyard locations and winemaking variables.(Elsevier B.V., 2024-09-16) Darnal A; Poggesi S; Merkytė V; Longo E; Boselli EThe sensory and chemical properties of 'Pinot Blanc' wine from South Tyrol were studied in relation to vineyard location and winemaking technique. Musts and wines were collected from a local producer. Wines made with the same control vinification but from different vineyards (Aldino 800, Montagna 450, and Klaus 550 m.a.s.l) were analyzed. Then wines from grapes of the same vineyard but made with different vinifications (grape freezing and co-inoculation of yeast with malolactic bacteria, both compared against controls) were compared. The highest-altitude vineyard (cooler temperatures, increased UV radiation, and increased airflow) impacted positively the wine quality. The different vinifications produced differences at various storage times. Finally, sensory attributes predictors for the overall quality and related chemical variables were identified. As climate change pushes growers to increasingly high-altitude viticulture, if/when allowed by the environmental conditions, these results can contribute to understand which winemaking techniques are best in these more challenging conditions.