Tasting edge effects

We show that the baking of potato wedges constitutes a crunchy example of edge effects, which are usually demonstrated in electrostatics. A simple model of the diffusive transport of water vapor around the potato wedges shows that the water vapor flux diverges at the sharp edges in analogy with its electrostatic counterpart. This increased evaporation at the edges leads to the crispy taste of these parts of the potatoes.Comment: to appear in American Journal of Physic

A new wine tasting approach based on emotional responses to rapidly recognize classic european wine styles

Conventional tasting sheets are widely used to evaluate wine quality in wine tasting competitions. However, the higher scores are mostly obtained by international commercial wines, resulting in lower scores being awarded to the classic Europeanwines. We hypothesize that this is due to the tasting methodology that fails to recognize this wine style. Therefore, the purpose of this work was to show the implementation of a new wine tasting approach to overcome this drawback. The proposed training technique is based on the emotional responses of the taster after smelling two wines of clearly opposite styles. The first wine is characterized by high aromatic intensity but low in-mouth intensity, perceived as disappointing to the taster, here defined as an “easy” wine. The second wine is characterized as a wine with low aromatic intensity but that provides an unexpectedly positive in-mouth experience, here defined as a “difficult” wine. These emotions are explained by the wine sensorial characteristics. The “easy” wine has an intense, simple smell with short persistence while the “difficult” wine has a low intensity, complex aroma, and long persistence. The first style corresponds to the international commercial wines most prized in international wine challenges. The second, frequently rejected by untrained tasters, is consistent with the “so called” classic European wines, and is characterized by light red or yellow straw colors, weak smell intensity, and aggressive mouth-feel. After no more than four training sessions and using the OIV tasting sheet, inexperienced tasters were able to score “difficult” wines equally as “easy” wines and understand their different attributes. In conclusion, this new tasting approach may be used by wine professionals to explain the characteristics of high quality wines that are not easily recognized by untrained consumersinfo:eu-repo/semantics/publishedVersio

Tasting Singapore

A review of Nicole Tarulevicz, Eating Her Curries and Kway: A Cultural History of Food in Singapore (University of Illinois Press, 2013)

Tools to integrate organoleptic quality criteria into breeding programs

This technical booklet provides methodologies and guidance to implement sensory evaluations for organoleptic quality assessment in multi-actor-projects for organic agriculture. It presents five detailed tests that can be used in sensory evaluation, methodologies on how to prepare the samples and a glossary. This booklet has been developed under Solibam project and updated during Diversifood project

Bjelland Vineyards Advertisement

Bjelland Vineyards advertises their tasting room hours and location in an issue of the Roseburg News-Review. The advertisement includes a thank you to all those who supported Bjelland Vineyards in the previous six years

Bjelland Vineyards Plans Grand Opening Article

The grand opening of Bjelland Vineyards\u27 samples and sales building is advertised, providing information about the tasting hours and the wines that will be available. The building was made from repurposed wood and square nails from a 100-year-old barn. The article provides additional information about the wines available from Bjelland Vineyards wine. A photograph of Mary Bjelland accompanies the article

Understanding variety-seekers and neopholics tasting traditional products

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Music Influences Hedonic and Taste Ratings in Beer

The research presented here focuses on the influence of background music on the beer-tasting experience. An experiment is reported in which different groups of customers tasted a beer under three different conditions (N = 231). The control group was presented with an unlabeled beer, the second group with a labeled beer, and the third group with a labeled beer together with a customized sonic cue (a short clip from an existing song). In general, the beer-tasting experience was rated as more enjoyable with music than when the tasting was conducted in silence. In particular, those who were familiar with the band that had composed the song, liked the beer more after having tasted it while listening to the song, than those who knew the band, but only saw the label while tasting. These results support the idea that customized sound-tasting experiences can complement the process of developing novel beverage (and presumably also food) events. We suggest that involving musicians and researchers alongside brewers in the process of beer development, offers an interesting model for future development. Finally, we discuss the role of attention in sound-tasting experiences, and the importance that a positive hedonic reaction toward a song can have for the ensuing tasting experience

Overview of Bjelland Vineyards Article

This article relates the origin story of Bjelland Vineyards and its available wines, including an invitation from Paul and Mary Bjelland to visit the winery and enjoy a picnic on their property. The article also explains the newly constructed winery can house up to 20,000 gallons of wine and is accompanied by a photograph of the tasting room

What are domestic apples worth? Hedonic responses and sensory information as drivers of willingness to pay

The effects of written information of key sensory characteristics of apple cultivars on hedonic ratings and willingness to pay (WTP) were measured in an experimental auction. Participants (n = 118, 95F, 23M, mean age 37y.) rated, in three subsequent rounds, pleasantness and WTP based on (1) appearance only (n = 25), (2) appearance, written information and tasting (n = 44), or (3) appearance, tasting and written information (n = 49). Four domestic cultivars were described as medium sour and crispy ('Amorosa'), sour and medium crispy ('Konsta'), medium sweet and medium crispy ('Lobo') and sweet and medium crispy ('Tobias'). The differences between the cultivars in pleasantness and WTP were minimal when the evaluation was based on appearance only. The effect of tasting after visual inspection was positive in three cultivars and negative in one ('Konsta'). Written information after tasting did not affect pleasantness or WTP. For one cultivar ('Tobias'), information given before tasting created expectations that were not fulfilled, thus tasting decreased hedonic ratings and WTP. Mean WTP was 2.36 euro/kg. When pleasantness increased by one point, WTP increased by 0.31-0.45 euro/kg. Regression models showed that pleasantness explained 38-55% of WTP. Respondents who reported consuming domestic apples more often than once a week had 0.52-0.74 euro/kg higher WTP than those who consumed them less frequently, suggesting that familiarity with the product increases WTP. Results indicate that both written information and tasting contribute to the ratings of pleasantness and WTP. (C) 2015 Elsevier Ltd. All rights reserved.Postprint (published version