Please use this identifier to cite or link to this item: http://hdl.handle.net/2440/124260
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Type: Journal article
Title: Sensory and chemical drivers of wine consumers' preference for a new shiraz wine product containing ganoderm alucidum extract as a novel ingredient
Author: Nguyen, A.N.H.
Johnson, T.E.
Jeffery, D.W.
Capone, D.L.
Danner, L.
Bastian, S.E.P.
Citation: Foods, 2020; 9(2):1-14
Publisher: MDPI
Issue Date: 2020
ISSN: 2304-8158
2304-8158
Statement of
Responsibility: 
Anh N.H. Nguyen, Trent E. Johnson, David W. Jeffery, Dimitra L. Capone, Lukas Danner and Susan E.P. Bastian
Abstract: This study explored wine consumers' preferences towards a novel Australian Shiraz wine product containing Ganoderma lucidum (GL). Wine consumers (n = 124) were asked to complete a questionnaire and participate in a blind tasting of six GL wine products (differing in the amount and timing of GL extract additions). Based on individual liking scores for each GL wine product that was tasted, four hedonic clusters C1 (n = 44, preferred control and low levels of GL additions), C2 (n = 28, preferred control only), C3 (n = 26, generally preferred all GL additions) and C4 (n = 26, preferred 1 g/L additions and 4 g/L post-fermentation) were identified. Sensory attributes of the GL wine products were also profiled with rate-all-that-apply (n = 65) and the 31 sensory attributes that significantly differentiated the wines underwent principal component analysis with the hedonic clusters overlaid to explain consumers' preferences. There was a clear separation between hedonic clusters. Sensory attributes and volatile flavor compounds that significantly differentiated the wines were subjected to partial least squares regression, which indicated the important positive drivers of liking among the hedonic clusters. Pepper and jammy aroma, 3-methylbutanoic acid (linked to fruity notes) and non-fruit aftertaste positively drove C2's preference, whereas spice flavor and hexanoic acid (known for leafy and woody descriptors) drove C3's liking. There were no positive drivers for C1's liking but bitter taste, cooked vegetable, and toasty aromas drove this cluster' dislike. C4 preferred brown appearance, tobacco aroma, and jammy and cooked vegetable flavors. These findings provide the wine industry with deeper insights into consumers' liking towards new GL wine products targeted at the Australasian market.
Keywords: hedonic clusters; medicinal mushroom; rate-all-that-apply (RATA); wine volatile chemistry
Rights: © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/)
RMID: 1000014781
DOI: 10.3390/foods9020224
Grant ID: http://purl.org/au-research/grants/arc/IC170100008
Appears in Collections:Agriculture, Food and Wine publications

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