Supplementary material from John Raymond Postgate FIBiol. 24 June 1922 - 22 October 2014

John Raymond Postgate - Bibliograph

Additional file 11: Figure S16. of The perceptual categorisation of blended and single malt Scotch whiskies

Full tasting two-dimensional similarity space for US experts. (Blue single malt, black blends, red grain whisky). (DOCX 91 kb

Additional file 3: Figure S8. of The perceptual categorisation of blended and single malt Scotch whiskies

Olfactory two-dimensional similarity space for FR experts. (Blue single malt, black blends, red grain whisky). (DOCX 136 kb

Additional file 5: Figure S10. of The perceptual categorisation of blended and single malt Scotch whiskies

Olfactory two-dimensional similarity space for US experts. (Blue single malt, black blends, red grain whisky) (DOCX 21 kb

Additional file 9: Figure S14. of The perceptual categorisation of blended and single malt Scotch whiskies

Full tasting two-dimensional similarity space for FR experts. (Blue single malt, black blends, red grain whisky). (DOCX 17 kb

Experienced questionaire

<p>Survey used for article on grape tasting (Flavour 2013, 2:25 doi:10.1186/2044-7248-2-25).</p

Blind Champagne Tasting

<p>The article relating to this dataset was published in the journal Flavour 2013, 2:25 doi:10.1186/2044-7248-2-25</p> <p><strong>Participants</strong></p> <p>Fifteen participants gave their informed consent prior to taking part in the tasting. Their median age was 30 years (ranging from 21 to over 60) and 11 were male. The studies have been approved by the Central University Research Ethics Committee of the University of Oxford and are therefore in compliance with the Helsinki Declaration. The whole sample had been involved in professional activities related to wine or spirits. To assess Champagne expertise, in particular, the participants were given the following questions: ‘How would you rate your experience with Champagne? Novice, intermediate, or expert’ and ‘Is your professional activity related to Champagne? Yes, no, please specify’. We chose to avoid mixing kinds of expertise because perceptions of wine are known to differ among different kinds of experts. For instance, experts included critics but importantly did not include any wine-makers or sommeliers. As such, there were four expert Champagne tasters who included wine merchants, well-known Champagne critics/journalists/writers specializing in champagne, and trade ambassadors for a Champagne house. There were six intermediate Champagne tasters, which included wine and spirit trade retailers, writers/journalists for food and wine columns, and sales representatives for Champagne houses. Finally, there were five self-assessed novice Champagne tasters, who included wine brand owners, people who worked for a Champagne house, wine trade, and spirit ambassadors who generally drank Champagne monthly.</p> <p><strong>Stimuli</strong></p> <p>The seven sparkling wines used in the present study consisted of six Champagnes: Mumm de Verzenay, Mumm Rosé, Mumm Vintage 2004, Perrier-Jouët Blason Rosé, Perrier-Jouët Belle Epoque 2004, Perrier-Jouët Belle Epoque Blanc de Blancs 2002, and a Ridgeview Bloomsbury Non-Vintage Sparkling wine from Sussex (UK) - the only sparkling wine not made in Champagne but made of the same grape varieties and using the same method. These wines were chosen to provide a range from 0 to 100% Chardonnay grapes.</p

Blind Tasting of Champagne

<p><strong>Dataset behind the article:</strong> "Grape Expectations: How the proportion of white grape in Champagne affects the ratings of experts and social drinkers in a blind tasting" <em>Flavour</em> 2013, <strong>2</strong>:25 doi:10.1186/2044-7248-2-25</p> <p><strong>Background</strong></p> <p>Champagnes (or sparkling wines that are made using the ‘méthode champenoise’) are composed of white and/or red wine grapes. Their relative proportions are thought to contribute to a sparkling wine’s distinctive flavour profile, but this has not yet been tested empirically. We, therefore, conducted a blind tasting experiment in which the participants had to report the perceived proportion of white grapes in a range of seven sparkling wines (including six Champagnes).</p> <p><strong>Results</strong></p> <p>The participants, including four expert, six intermediate, and five novice Champagne tasters, were unable to accurately judge the percentage of white grapes in the wines. Instead, the perceived proportion of white grape was correlated with the dosage and alcohol content of the wines. The hedonic ratings for the Champagnes did not correlate with price. Further, the more expensive Champagnes were only appreciated by the expert tasters.</p> <p><strong>Conclusions</strong></p> <p>Dosage and alcohol content appear to be the two attributes that tasters rely on when judging the contribution that different grape types make to the distinctive flavour of a sparkling wine. In the case of Champagne, flavour perception relies on a complex combination of factors including alcohol content, dosage, price expectancy, and experience with the product. The present results have implications for marketing Champagnes; they might be better if focused on the distinctive characteristics of each cuvee, or simplicity (blends versus non-blends), since these might be easier characteristics to detect than the proportion of white versus red grapes.</p

Annotations are provided to the Gene Ontology Consortium as tab-delimited files with 15 fields

Four fields indicate the gene product being annotated, the ontology terms used in the association, the type of evidence supporting the annotation and the reference where the original evidence was presented. The three annotations described in this manuscript are shown.<p><b>Copyright information:</b></p><p>Taken from "Gene Ontology annotations: what they mean and where they come from"</p><p>http://www.biomedcentral.com/1471-2105/9/S5/S2</p><p>BMC Bioinformatics 2008;9(Suppl 5):S2-S2.</p><p>Published online 29 Apr 2008</p><p>PMCID:PMC2367625.</p><p></p

A Whole-site First-assessment Toolkit for combined Mineral Resource and Archaeological assessment in Sand and Gravel deposits.

A Whole-site First-assessment Toolkit for combined Mineral Resource and Archaeological assessment in Sand and Gravel deposits