| Summary: |
Both foods and beverages undergo a series of physical and chemical reactions in the mouth during chewing and salivation until swallowing. Further, the perception of aroma, taste and texture also changes. Therefore, the static conventional sensory methods that require assessors to evaluate their feelings dynamically, yet limiting to a single assessment, lead to the loss of important information about the product. On the other hand, the context in which a meal or a product are served, or the simple combination of different foods, or of food with drinks, may influence the hedonic ratings of the meal, foods or drinks. A number of studies indicate that the context (visual, auditory, olfactory, and tactile) in which a meal or product are consumed may also influence one's hedonic assessment. In order to respond to these two emerging challenges in the area of sensory analysis and consumer science, project 4Cs - Consumer Cross-Cultural Context, proposes to investigate several methodologies of dynamic sensory profiling, contrasting results between technique and panels with varied training levels (trained versus naïve). The project 4Cs also proposes to research the impact of context on acceptance and dynamic perception of various products. Taking into account the interests and experience of the promoters composing the Consortium, the project will focus on the evaluation of different categories of Port wine and various traditional Portuguese products. With the objective of increasing the export potential of products and services offered, or to be offered, by the promotors and with a perspective of enhancing the gastronomic tourism associated with the traditional national products, the investigation will be extended to intercultural studies involving visitors from different countries. |