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The primary purpose of this study was to examine whether 2D:4D ratios (a putative measure of prenatal androgen exposure) could be determined using participant-submitted hand images. The secondary purpose was to examine whether 2D:4D ratio was associated with pro-environmental behaviors, attitudes, and empathy, given the recent literature linking sex to environmental attitudes and actions. Participants (The online version contains supplementary material available at 10.1007/s10211-022-00401-5.

The aim of this study was to determine the influence of caffeic and caftaric acid, fructose, and storage temperature on the formation of furan-derived compounds during storage of base wines. Base wines produced from Chardonnay grapes were stored at 15 and 30 °C for 90 days with additions of fructose, caffeic acid, and caftaric acid independently or in combinations. Wines were analyzed following 90 days of storage for: total hydroxycinnamic acids, degree of browning, caffeic acid and caftaric acid concentrations, and nine furan-derived compounds. Caffeic and caftaric acid additions increased homofuraneol concentration by 31% and 39%, respectively, at 15 °C (p < 0.05). Only the addition of caffeic acid increased furfural by 15% at 15 °C (p < 0.05). Results demonstrate that some furan derivatives over 90 days at 15 °C increased slightly with 5 mg/L additions of caffeic and caftaric acid. This is the first time the influence of hydroxycinnamic acids on furan-derived compounds has been reported during short-term aging of base wine at cellar temperature.

The Maillard reaction between sugars and amino acids, peptides, or proteins generates a myriad of aroma compounds through complex and multi-step reaction pathways. While the Maillard has been primarily studied in the context of thermally processed foods, Maillard-associated products including thiazoles, furans, and pyrazines have been identified in aged sparkling wines, with associated bready, roasted, and caramel aromas. Sparkling wines produced in the bottle-fermented traditional method (Méthode Champenoise) have been the primary focus of studies related to Maillard-associated compounds in sparkling wine, and these wines undergo two sequential fermentations, with the second taking place in the final wine bottle. Due to the low temperature (15 ± 3°C) and low pH (pH 3–4) conditions during production and aging, we conclude that Maillard interactions may not proceed past intermediate stages. Physicochemical factors that affect the Maillard reaction are considered in the context of sparkling wine, particularly related to pH-dependent reaction pathways and existing literature pertaining to low temperature and/or low pH Maillard activity. A focus on the origins and composition of precursor species (amino acids and sugars) in sparkling wines is presented, as well as the potential role of metal ions in accelerating the Maillard reaction. Understanding the contributions of individual physicochemical factors to the Maillard reaction in sparkling wine enables a clearer understanding of reaction pathways and sensory outcomes. Advancements in analytical techniques for monitoring the Maillard reaction are also described, and important areas of future research on this topic are identified.

Winemaking in cool climate viticultural areas can pose challenges due to difficulties in achieving optimal ripeness from climatic conditions that tend to vary vintage-to-vintage. To stabilize quality, the use of partially dehydrated grapes has been indicated as beneficial to the production of high-quality wine (“appassimento” style) despite climatic variation. Postharvest wine grape dehydration is a complex process that involves the concentration or formation of sugars, aromas, and flavours. One of the quality challenges facing appassimento style winemaking is elevated levels of undesirable oxidation compounds. The aim of this study was to characterize wines made from a local yeast isolate, Saccharomyces uvarum CN1, which demonstrates limited osmotolerance and may have application to this wine style, as it is a known lower producer of such compounds. Wines made with CN1 were compared to wines made with the accepted commercial standard, S. cerevisiae, EC1118. Fermentations (n = 24) were established at three target starting sugar concentrations from dehydrated Cabernet franc grapes (24.5, 26.0, and 27.5°Brix) and a control (21.5°Brix) and were assessed for volatile organic compound (VOC) composition via gas chromatography-mass spectrometry (GC-MS). Wines also underwent quantitative descriptive analysis to identify and quantify sensory attributes by a trained panel (n = 11). Results show that the wines fermented with the yeast isolate contain significant differences in the concentrations of VOCs in the wines. Sensorially, the wines differed in intensity for a number of attributes, including red fruit aroma, black fruit flavour, and length of finish both within Brix treatments and amongst yeast strains. The most important differentiating factor amongst these wines was the combination of yeast strain at the highest starting sugar concentration (27.5°Brix). These findings may assist winemakers by informing the yeast strain choice for optimizing appassimento style wine quality in cool climates.

PurposeThis study aims to better understand the communication of sustainability by Canadian universities, specifically the use of websites, interactive features and sustainability plans.Design/methodology/approachA total of 95 Canadian universities were included in this study. The mixed-methods approach sought to capture the communication of sustainability via websites, the interactive features used, as well as to evaluate the quality of sustainability plans.FindingsThe study revealed that 67% of universities address sustainability on their websites. On average, universities offer three to four interactive features on their sustainability-related Web pages, and the average score of the quality of campus sustainability plans was 29 (out of 41).Research limitations/implicationsThis study does not investigate the extent to which interactive features enhance the involvement and participation in sustainability efforts or the extent to which the sustainability plans were put into practice by universities.Practical implicationsThe findings assist with understanding how higher education institutions (HEIs) can enhance their sustainability communication via their websites to encourage interaction and engagement in campus sustainability. The findings can also help universities to enhance the effectiveness of sustainability plans.Originality/valueTo the best of the authors’ knowledge, this is the first research to assess sustainability content and the interactive features on sustainability-related pages of Canadian universities’ websites. The quality of sustainability plans is also evaluated. The study informs the present understanding of communicating sustainability by Canadian universities and provides a basis for future investigations in HEIs in Canada and beyond.

Youth carry the burden of a climate crisis not of their making, yet their accumulative lifestyle decisions will help determine the severity of future climate impacts. We surveyed 17–18 year old’s (N = 487) to establish their action stages for nine behaviours that vary in efficacy of greenhouse gas emission (GGE) reduction and the explanatory role of climate change (CC) knowledge, sociodemographic and belief factors. Acceptance of CC and its anthropogenic origins was high. However, the behaviours with the greatest potential for GGE savings (have no children/one less child, no car or first/next car will be electric, eat less meat) have the lowest uptake. Descriptive normative beliefs predicted intent to adopt all high-impact actions, while environmental locus of control, CC scepticism, knowledge of the relative efficacy of actions, religiosity and age were predictive of action stage for several mitigation behaviours (multinomial logistic regression). These findings inform policy and communication interventions that seek to mobilise youth in the global climate crisis response. Supplementary Information The online version contains supplementary material available at 10.1007/s11027-021-09963-4.

Orosensory perception strongly influences food and beverage liking and consumption. Differences between individuals in orosensation present an opportunity to conceptualize and commercialize products based on consumer “taste” responsiveness. The main objective of this study was to examine how the thermal taste phenotype associates with orosensory responsiveness to beer and cider, and more generally to examine differences in and relationships between responsiveness to alcohol-relevant stimuli and to beer/cider. Sixty participants (31 thermal tasters (TTs) and 29 thermal non-tasters (TnTs)) rated the intensity of aqueous solutions of beer- and cider-relevant tastants: iso-α-acid (bitterness), ethanol (irritation, bitterness, sweetness), dextrose (sweetness), and citric acid (sourness) at concentrations typically found in commercial products on generalized labeled magnitude scales (gLMS). Intensity ratings (gLMS) of multiple orosensations elicited by six beer and two cider samples differing in iso-α-acid and ethanol content were also collected. TTs scored the bitterness of ethanol more intensely than did TnTs (p(t)

Thermal taster status (TTS) is determined when the tongue is cooled or warmed, whereby thermal tasters (TT) experience a taste sensation while thermal nontasters (TnT) do not. The literature suggests that TT experience greater responsiveness (higher intensity ratings) to orosensory stimuli; however, small sample sizes and differences in classification schemes between studies confound our understanding of TTS. In addition, up to 50% of individuals (nonclassifiables, NC) have been excluded from previous studies and have yet to be characterized. Raw responses to the thermal-elicitation procedure were used to determine the TTS of the same participants using four published classification schemes, and concordance between the schemes was examined using Fleiss’ kappa. Using a large convenience sample (n = 708), we tested for differences in orosensory (ANOVA) and temperature (Mann-Whitney U) responsiveness between TT, TnT, and NC. TT are more responsive than TnT to both orosensations and temperature changes, regardless of the classification method used despite only moderate concordance between the schemes. Overall, the orosensory and temperature responsiveness of NC is intermediate to that of TT and TnT. However, the responses of NC are not homogeneous and subgroups are identified. The trend of TT being more responsive to orosensory and temperature stimuli is confirmed. The responsiveness patterns of NC subgroups suggest they are misclassified TT and TnT, and can be included in future studies examining thermal tasting. TTS is an important source of individual differences in orosensory responsiveness, and our findings inform best practices for thermal elicitation and classification.

Thermal taste status (TTS) describes a phenotype whereby some individuals experience a thermally-induced taste on thermal stimulation of the tongue (thermal tasters; TTs) and some do not (thermal non-tasters; TnTs). TTs experience a range of orosensations elicited by aqueous solutions and some beverages more intensely than TnTs. Whether this extends throughout ingestion duration is unknown, despite the fact that the evolution of flavour on the palate is a key component of consumer acceptance of food/beverages. We sought to use temporal-check-all-that-apply (TCATA) to determine how beer perception varies with TTS. A secondary aim was to investigate the effects of serving temperature and a concurrent auditory cue on TCATA responses and how these may interact with TTS. Forty-one female participants (21 TTs, 20 TnTs) were trained to identify seven dominant sensations elicited by a de-alcoholized beer (astringent, bitter, carbonation, fruity/hops, malty, sour, sweet). Beer samples were served in duplicate at either 6 °C or 21 °C with or without a concurrent auditory cue consisting of a sound clip of effervescence. TTs cited astringent and bitter more frequently than TnTs (p(F) ≤ 0.01), and the area under the curve (AUC) was greater for TTs for several sensations (p(t)

Emilie Jobin-Poirier,1 Gary Pickering,1–4 Ryan Plummer1,4,5 1Environmental Sustainability Research Centre, Brock University, St. Catharines, Ontario, Canada; 2Department of Biological Sciences and Psychology, Brock University, St. Catharines, Ontario, Canada; 3Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, Ontario, Canada; 4Sustainability Research Centre, The University of the Sunshine Coast, Sippy Downs, Queensland, Australia; 5Stockholm Resilience Centre, Stockholm University, Stockholm, Sweden Background: Climate change (CC) could have both positive and negative consequences for the Canadian and global wine industries. Understanding how winegrowers perceive CC, however, can provide insight into how to better assist the industry to cope with the impacts of a changing climate. Material and methods: An online survey of 122 Canadian winegrowers was conducted to understand knowledge, beliefs, environmental values, and perceptions towards CC and its impact on the Canadian wine industry. Environmental values (New Environmental Paradigm score), subjective and objective CC knowledge, CC skepticism and uncertainty, belief in anthropogenic CC, and perceptions of the impacts of CC were measured using established tools. Results: Overall, results show that Canadian winegrowers have a relatively low level of CC skepticism, a medium level of CC scientific knowledge, a pro-ecological (as opposed to anthropological) worldview, and generally believe that CC is caused by a mix of anthropogenic and natural forces. Moreover, a majority of respondents (60%) believe that CC has both positive and negative consequences on their vineyard and winery operations, while 8% think that climate change has no consequence on their operations. An extended growing season for grapes, the improvement of grape and wine quality, and the possibility to grow varieties that are not currently viable were the main beneficial consequences of CC reported by participants, while an increase in both disease and pests in the vineyard were the most commonly identified disadvantages. Finally, no association was observed between CC skepticism, knowledge, environmental values, and the perception of CC consequences. Conclusion: Our findings inform communication strategies for the wine industry around CC, and provide important baseline information on winegrowers’ perceptions that inform wider efforts to improve the capacity of the industry to develop and adapt to the consequences of CC. Keywords: wine, grapes, sustainability, adaptation

© 2021 Wiley Periodicals LLC. The disgust elicited by food plays an important role in food choice and consumption. Recently, Hartmann and Siegrist (Food Quality and Preference, 2018, 63, 38–50) developed and validated in German the food disgust scale (FDS), a 32-item instrument designed to measure visceral disgust elicited by food. In Study 1, we tested the English language translation of the FDS and its shortened version (FDS-SHORT) in England (n = 85) and Canada (n = 70). The internal reliability (Cronbach's alpha and mean interitem correlation [MCI]) was acceptable for both the FDS (α =.90, MIC =.22) and the FDS-SHORT (α =.73, MIC =.25). Exploratory factor analysis revealed that the English and German versions of the FDS had similar underlying structure and good discriminant validity. In Study 2, female participants (n = 159) who completed the FDS where the anchor term disgusted was used had higher FDS-SHORT scores than either their male counterparts or females for whom the anchor term grossed out was used (F[2, 266] = 11.1, p less than .001). As grossed out captures only visceral rather than moral disgust, we recommend its adoption in English versions of these scales. These studies confirm that, as modified, the English FDS and FDS-SHORT are reliable and can be used with confidence in future research.

Although foodies represent an important and growing consumer segment, and the term itself is widely used in popular writings and social media, foodies are poorly described in the academic literature. Additionally, little is known regarding how ‘foodiness’ associates with personality and taste acuity, despite these dimensions being important components of consumers’ food preferences and intake. In this explorative study, we describe the development of a 12-item instrument – the Foodie Index (TFI) – comprising of four subscales: food enjoyment and interest, time investment, monetary investment, and knowledge. Overall, TFI and its subscales display good internal reliability (Cronbach’s alpha and mean interitem correlation). As hypothesised, TFI scores differ between individuals and associate positively with food adventurousness (p(r)

Aim: A Saccharomyces uvarum isolate was assessed for its ability to metabolize acetic acid present in juice and during the fermentation of partially dehydrated grapes. The impact on other yeast metabolites was also compared using an S. uvarum isolate and an S. cerevisiae wine yeast. The upper limit of fruit concentration that allowed the S. uvarum isolate to ferment wines to < 5 g/L residual sugar was defined.Methods and results: Cabernet franc grapes were partially dehydrated to three different post-harvest sugar targets (24.5 °Brix, 26.0 °Brix, and 27.5 °Brix) along with non-dehydrated grapes (21.5 °Brix control). Musts from all treatments were vinified with either the S. uvarum isolate CN1, formerly identified as S. bayanus, or S. cerevisiae EC1118. All wines were successfully vinified to less than 5 g/L residual sugar. Fermentation kinetics between the two yeasts were similar for all wines other than 27.5 °Brix, where CN1 took three days longer. During fermentation with CN1, acetic acid peaked on day two, then decreased in concentration, resulting in final wine acetic acid lower than that measured on day two. Wines fermented with EC1118 showed an increase in acetic acid over the time-course of fermentation. Significantly lower wine oxidative compounds (acetic acid, acetaldehyde and ethyl acetate) and higher glycerol resulted in wine produced with CN1 in comparison to EC1118. Both yeasts produced comparable ethanol at each Brix level tested. Further studies showed that CN1 lowered acetic acid seven-fold from 0.48 g/L in juice to 0.07 g/L in wine whereas EC1118 reduced acetic acid to 0.18 g/L.Conclusions: The autochthonous S. uvarum yeast isolate successfully fermented partially dehydrated grapes to < 5 g/L sugar up to 27.5 ºBrix. The consumption rate of acetic acid was faster than its production during fermentation, resulting in low acetic acid, acetaldehyde and ethyl acetate in wine in comparison to a commercial S. cerevisiae yeast while consistently producing higher glycerol.Significance and impact of the study: The S. uvarum yeast isolate can metabolize acetic acid during fermentation to significantly lower acetic acid, ethyl acetate and acetaldehyde in wine. It can also reduce acetic acid by seven-fold from the starting juice to the finished wine, which could have potential application for managing sour rot arising in the vineyard or during the dehydration process in making appassimento-style wines.

Thermal tasting, an important type of individual variation in orosensation, is a phenomenon by which some individuals perceive thermally-induced taste sensations simply by having the tip of their tongue warmed or cooled. These individuals, known as thermal tasters, report a variety of thermally-elicited tastes (typically sweet, sour, salty, bitter, metallic) and the tastes reported can vary with the temperature regime used (warming or cooling) and location on the tongue tested. Importantly, when compared to thermal non-tasters, thermal tasters are more responsive to aqueous solutions of basic tastants and to beverages. The mechanism(s) underlying thermal tasting are not well understood and it is unknown if the increased orosensory responsiveness of thermal tasters is universal or if it is driven by a subgroup of thermal tasters. Thermal taste data from 12 previous studies was combined to obtain a large sample of thermal tasters (n = 254) who were divided into subgroups based on the type of thermally-elicited taste reported and the temperature regime/location at which it was experienced. Sweet thermal tasters (n = 77) were 9 times more likely than non-sweet thermal tasters (n = 177) to experience thermally-elicited sensations during lingual warming (p 0.0001). Similarly, sour thermal tasters (n = 89) were 8 times more likely than non-sour thermal tasters (n = 165) to report thermally induced tastes during cooling (p0.0001). However, no differences in orosensory responsiveness based on these or other subgroups were identified, suggesting that the heightened orosensory responsiveness of thermal tasters may be centrally-mediated. We discuss how these findings inform our understanding of the mechanism(s) underlying thermal taste and the identification of thermal taste subgroups, along with practical implications of methodological differences in determining thermal taste status.

Experimental wine studies with three or more treatments, over multiple years with replicated wines, often require sensory analysis to describe treatment effects on the resultant wines. This scientific approach can result in a large number of samples for sensory analysis, which can be time-consuming, and problematic for the design of descriptive analysis (DA). The aim of this study was to establish whether partial napping (PN) combined with ultra-flash profiling (UFP) could identify a subset of replicate wines that were similar enough in flavour profile that they could be used as representative samples for descriptive analysis (DA). Pinot noir wines from three field treatments (T1, T2, and T3), were produced in triplicate (a, b and c) and analysed by PN and UFP. Multiple factor analysis (MFA) using a citation frequency method showed that two similar replicate wines could be identified for each treatment wine. These results show that UFP allows for small sample sets to be used for subsequent and more resource intensive DA methods, and provides greater insight into the use of rapid sensory analysis in wine research.

Impacts of naturally-varying yields on composition and sensory attributes of Ontario Riesling and Cabernet Franc wines were investigated. The sites investigated represented five Vintners Quality Alliance sub-appellations. A grid pattern of sentinel vines was established in each vineyard for data collection. Yields were divided into categories [low, medium, or high (LY, MY, HY)] at harvest (2010, 2011) and replicate wines were made from each. Wines were subjected to sensory sorting tasks to confirm differences between yield categories and sites, and were thereafter subjected to descriptive analysis. All HY vines had higher clusters/vine, berry weights, and Ravaz indices. The HY Cabernet Franc wines had lower colour, anthocyanins, and phenols. Sensory sorting revealed differences amongst wines and descriptive analysis demonstrated several aroma/flavour attributes between yield categories. The HY Riesling wines had less fruit and honey and higher mineral and floral attributes, whereas HY Cabernet Franc wines displayed higher bell pepper, vegetal, and herbaceous characteristics and less fruit attributes. Riesling wines from Lincoln Lakeshore North and Niagara Lakeshore sub-appellations had higher mineral or vegetal attributes, Four Mile Creek had more apple/pear, and St. Davids Bench, Beamsville Bench, and Lincoln Lakeshore South displayed higher fruit and citrus. Escarpment Bench and Four Mile Creek Cabernet Franc 2010 wines had the highest bell pepper aroma, Lincoln Lakeshore North displayed the most earthiness, and Lincoln Lakeshore South had the most cooked fruit. In 2011, cooler sites adjacent to Lake Ontario displayed higher vegetal attributes. Zones of differing yields, dependent upon magnitudes of yield differences, can result in substantially different wine sensory properties.

Red meat production has a range of negative environmental impacts. We sought to characterize the motivations, environmental attitudes and demographics of red meat-eaters, and examine the effect of ...

Alkyl-methoxypyrazines are an important class of odor-active molecules that contribute green, ‘unripe’ characters to wine and are considered undesirable in most wine styles. They are naturally occurring grape metabolites in many cultivars, but can also be derived from some Coccinellidae species when these ‘ladybugs’ are inadvertently introduced into the must during harvesting operations. The projected impacts of climate change are discussed, and we conclude that these include an altered alkyl-methoxypyrazine composition in grapes and wines in many wine regions. Thus, a careful consideration of how to manage them in both the vineyard and winery is important and timely. This review brings together the relevant literatures on viticultural and oenological interventions aimed at mitigating alkyl-methoxypyrazine loads, and makes recommendations on their management with an aim to maintaining wine quality under a changing and challenging climate.

Ladybug taint (also known as ladybird taint) is a relatively recently recognized fault that has been identified in wines from a wide range of terroirs. Alkyl-methoxypyrazines—particularly 2-isopropyl-3-methoxypyrazine—have been determined as the causal compounds, and these are introduced into grape must during processing, when specific species of vineyard-dwelling Coccinellidae are incorporated into the harvested fruit. Coccinella septempunctata, and especially the invasive Harmonia axyridis, are the beetles implicated, and climate change is facilitating wider dispersal and survivability of H. axyridis in viticultural regions worldwide. Affected wines are typically characterized as possessing excessively green, bell pepper-, and peanut-like aroma and flavor. In this paper, we review a range of vineyard practices that seek to reduce Coccinellidae densities, as well as both “standard” and novel wine treatments aimed at reducing alkyl-methoxypyrazine load. We conclude that while prevention of ladybug taint is preferable, there are several winery interventions that can remediate the quality of wine affected by this taint, although they vary in their relative efficacy and specificity.

Consumption of alcoholic beverages is widespread through much of the world, and significantly impacts human health and well-being. We sought to determine the contribution of orosensation ('taste') to several alcohol intake measures by examining general responsiveness to taste and somatosensory stimuli in a convenience sample of 435 adults recruited from six cohorts. Each cohort was divided into quantiles based on their responsiveness to sweet, sour, bitter, salty, umami, metallic, and astringent stimuli, and the resulting quantiles pooled for analysis (Kruskal-Wallis ANOVA). Responsiveness to bitter and astringent stimuli was associated in a non-linear fashion with intake of all alcoholic beverage types, with the highest consumption observed in middle quantiles. Sourness responsiveness tended to be inversely associated with all measures of alcohol consumption. Regardless of sensation, the most responsive quantiles tended to drink less, although sweetness showed little relationship between responsiveness and intake. For wine, increased umami and metallic responsiveness tended to predict lower total consumption and frequency. A limited examination of individuals who abstain from all alcohol indicated a tendency toward higher responsiveness than alcohol consumers to sweetness, sourness, bitterness, and saltiness (biserial correlation), suggesting that broadly-tuned orosensory responsiveness may be protective against alcohol use and possibly misuse. Overall, these findings confirm the importance of orosensory responsiveness in mediating consumption of alcohol, and indicate areas for further research.

Background and Aims We sought to determine the influence of selected biological, experiential and psychological variables on self-reported liking and consumption of wine in a sample of 329 Ontario wine consumers. Methods and Results Cluster analysis revealed three distinct groups, representing plausible market segments: wine lovers; dry table wine likers/sweet dislikers and sweet wine likers/fortified dislikers. These groups differ in level of wine expertise, wine adventurousness, alcohol intake, bitterness from 6-n-propylthiouracil (PROP) and several demographic variables. PROP hypo-tasters (n = 113) and PROP hyper-tasters (n = 112) differed in liking scores for nine of the 11 wine styles [ANCOVA, P(F) < 0.05]. When wines were grouped according to their dominant sensory properties (dry, sweet, carbonation and heat), liking scores for PROP hyper-tasters were higher than those of PROP hypo-tasters for all classes. Scores also varied with age, expertise and gender for some products. Effect sizes (eta-squared) were generally greatest for age, and those for PROP responsiveness were of similar magnitude as those for gender. As expected, wine consumption frequency was higher for men and experts, and increased with age. Conclusions Age is the most robust and consistent driver of wine liking and intake of the variables examined. Taste phenotype also contributes significantly to variation in wine liking. Significance of the Study Ontario wine consumers fall into one of three wine liking clusters, which differ in experiential, biological, psychological and demographic features that can be targeted through branding and marketing strategies.

Cool climate red wines tend to have higher acidity and lower alcohol compared to their counterparts from warmer regions. Grape variety, vintage effects, and the subsequent chemical composition will generally determine the winemaking practices employed by cool climate winemakers. Polyphenolic management of grapes in the winery alongside the management of “green” flavors can be challenging and alterations to production methods are made each year. This chapter investigates the differences between wine grape varieties (e.g., Vitis vinifera vs. hybrids) in cool climates, discusses the compositional differences in the grapes (e.g., acidity, sugar levels, alcohol levels, and polyphenolic profiles), and production techniques employed by cool climate wineries.

Food choice and habitual diet-related health outcomes are strongly influenced by the oral sensations elicited by food. Of the biological-based mediators of orosensation, thermal tasting—the capacity to experience phantom taste sensations on lingual thermal stimulation—has not been investigated with respect to orosensation and liking of sampled foods. Twenty-three female thermal tasters (TTs) and 21 female thermal non-tasters (TnTs) scored liking of (9-point hedonic scale) and the intensity of orosensations elicited by (gVAS) 22 food and beverage items in duplicate using a randomized complete block design in a customized sensory evaluation laboratory. Foods selected included high fat, high sugar, and high salt items. Sampled items were grouped according to the dominant orosensation(s) elicited (sweet, bitter, sour, salty, astringent, creamy, crunchy, crispy, firm, menthol cool, and grainy), and intensity and liking assessed for each group. No significant differences were found for thermal tasting status (TTS) in intensity ratings of orosensory groupings (p(t) > 0.05). TnTs gave higher liking ratings for creamy foods than TTs (t = 5.99, p = 0.015), and their liking of the “aversive” food grouping was higher than for TTs and approached significance (t = 2.97, p = 0.086). The previously reported variation in orosensation due to TTS observed with simple aqueous solutions, and some beverages may not extend to sampled foods. However, differences in liking are suggested for some food groupings and are worthy of further investigation.

Thermal tasting—the capacity to experience phantom taste sensations on thermal stimulation of the tongue—has been shown to associate with greater responsiveness to orosensations elicited in aqueous solutions and beverages. Here, we sought to determine if this heightened acuity extends to difference thresholds. An ascending two-alternative forced choice method was used to measure difference thresholds for sweetness (sucrose), sourness (tartaric acid), and bitterness (quinine) in a neutral white wine. Individual best-estimate thresholds (BETs) were calculated according to ASTM E-679-04. Group difference thresholds (g/L) for thermal tasters (TT) and thermal non-tasters (TnT), respectively, were sweetness, 3.52 and 5.24; sourness, 0.23 and 0.70; and bitterness, 0.0058 and 0.0060. There was an overall trend of TTs having lower difference thresholds than TnTs, but this was significant only for sourness (t = 3.95, p = 0.002). Additionally, wine expertise was inversely associated with the difference threshold for sweetness (rho = −0.470, p = 0.029) and was a significant source of variation in the analysis of covariance (t = −2.69, t = 0.016). These data provide some preliminary evidence that the supra-threshold intensity “advantage” in orosensory perception previously reported for thermal tasters may extend to difference thresholds and complex products such as wine. These results add to the evidence that thermal tasting represents a potentially important taste phenotype that may associate with food preference and consumption and should also be considered when populating sensory panels.

Introduction There is a continued need for the application of flavour modifiers to improve the sensory profile of products within the functional food market. Additionally, psychophysical studies have tended to confine their scope to stimuli that elicit single sensations, and ingredients that are not always of most interest to the food industry. While basic taste-eliciting compounds and odourants have been used in functional food optimisation, modification can also include the addition of bitter-blocking ingredients. This study examines the impact that these modifiers have both alone and in conjunction with each other on the flavour of (+)-catechin containing model functional beverages.

The current climate crisis necessitates effective mitigation action across all scales, including behaviours and lifestyle decisions at the individual level. Youth need to align lifestyle with the 2.1 tonnes of CO2 emissions per person per year required by 2050 to prevent the worse impacts of climate change (CC), yet little is known regarding their preparedness to act nor knowledge of the efficacy of the personal actions available to them. The main objectives of this study were to determine in a representative sample of 17–18 year old Canadians (n = 487) their: (1) beliefs around whether their activities or lifestyle choices can help to lessen CC, and (2) knowledge of the efficacy of individual-level behaviours in reducing greenhouse gas emissions (GGE). Results from the online survey (Likert scale) show that youth have limited confidence in how well their schooling has prepared them for CC and mitigation. However, the majority (88%) believe that their activities and lifestyle choices can help in mitigating CC. Knowledge of the relative efficacy of GGE-reducing actions was generally poor (Wilcoxon signed rank tests and open-ended responses) with, for instance, recycling overestimated and having one fewer child underestimated, suggesting that youth are not well equipped with the requisite knowledge to maximise CC mitigation through their personal choices. Our findings inform high school curricula and CC education and policy more broadly.

Participation in residential organic-waste-diversion-programs (OWDP) represents an individual-level behaviour with significant environmental benefits, including lowering greenhouse gas emissions. This study of 2621 Niagara, Canada, residents sought to understand the attitudinal and sociodemographic drivers of participation and non-participation in OWDP. Additionally, we examined the impact of messaging about the benefits of OWDP on likelihood of future participation while varying the frame and perceived source of information. Participants reported environmental factors as the main motivators for OWDP involvement, while non-participants cited smell, inconvenience and cost as the most salient barriers. Several sociodemographic and knowledge factors predicted participation, as did strong recognition of the anthropogenic origins of climate change. Forty two percent of non-participants were more likely to participate after receiving the educational message, but this did not vary with information source nor a social-norm frame. These findings inform theory around pro-environmental behaviour and provide actionable information for education campaigns aimed at promoting OWDP.

3-Alkyl-2-methoxypyrazines (MPs) are odour-active compounds that elicit atypical green aromas and flavours in some wines, and are resilient to removal using traditional wine-making approaches. They originate either as contaminants from Coccinellidae beetles inadvertently introduced during wine processing ("ladybug taint") or as grape-derived constituents that are undesirable at elevated levels. In this study we investigated the capacity of a selection of plastic polymers to reduce concentrations of three MPs: isopropyl methoxypyrazine (IPMP), secbutyl methoxypyrazine (SBMP) and isobutyl methoxypyrazine (IBMP). In Trial 1, red wine was spiked with IPMP (20 ng/l), SBMP (20 ng/l) and IBMP (20 ng/l), then separately treated with 13 plastic polymers (surface area 350 cm(2)/l). Three polymers were then identified for further testing based on the results from Trial 1: silicone, ethylene and vinyl acetate (EVA) and a poly-lactic acid-based biodegradable polymer. In Trial 2, the efficacy of these selected polymers to reduce MP levels in red wine was tested as a function of contact time. Solid-phase micro-extraction multi-dimensional GC-MS was used to measure MP levels before and after treatment with the polymers. Results showed significant reductions in all target odorants after 24 h treatment: silicone reduced IPMP and IBMP by 96% and 100%, respectively, while the biodegradable polymer decreased IPMP and IBMP concentrations by 52% and 36%, respectively. EVA was less effective in lowering MP levels (7% IPMP and 23% IBMP after 24 h). Taken overall, the data suggest the potential for the use of poly-lactic acid and silicone in treating wines contaminated by ladybug taint, as well as in reducing high levels of grape-derived MPs.

Wine is the world’s oldest alcoholic beverage and the most consumed in at least 20 countries. However, taints detract from its quality and acceptance, significantly reducing the value of wine. In this study we investigated the capacity of a poly-lactic acid (PLA) biopolymer to reduce concentrations of four odorants responsible for tainting many red wines: isopropyl-methoxypyrazine (IPMP), isobutyl–methoxypyrazine (IBMP), 4-ethylphenol (4-EP) and 4-ethylguaiacol (4-EG). Red wine was spiked with either IPMP [20 ng/L] and IBMP [20 ng/L] (Study 1) or 4-EP [200 ug/L] and 4-EG [200 ug/L] (Study 2) and then treated with a PLA film [surface area 350 cm2/L]. Solid Phase Micro-Extraction Multi-Dimensional Gas Chromatography–Mass Spectrometry and Gas Chromatography-Mass Spectrometry were used to measure the methoxypyrazines and ethylphenols, respectively, both before and after treatment with PLA. Results showed significant reductions in all of the target odorants after 8hrs treatment: IPMP (51%), IBMP (26%), 4-EP (21%) and 4-EG (20%). Taken overall, the data suggest potential for the use of PLA in treating common wine faults, particularly ‘ladybug taint’, which is caused by elevated levels of IPMP.

Alcohol consumption is widespread, and high levels of use are associated with increased risk of developing an alcohol use disorder. Thus, understanding the factors that influence alcohol intake is important for disease prevention and management. Additionally, elucidating the factors that associate with alcohol preference and intake in non-clinical populations allows for product development and optimisation opportunities for the alcoholic beverage industry. The literature on how taste (orosensation) influences alcohol behavior is critically appraised in this review. Ethanol, the compound common to all alcoholic beverages, is generally aversive as it primarily elicits bitterness and irritation when ingested. Individuals who experience orosensations (both taste and chemesthetic) more intensely tend to report lower liking and consumption of alcoholic beverages. Additionally, a preference for sweetness is likely associated with a paternal history of alcohol use disorders. However, conflicting findings in the literature are common and may be partially attributable to differences in the methods used to access orosensory responsiveness and taste phenotypes. We conclude that while taste is a key driver in alcohol preference, intake and use disorder, no single taste-related factor can adequately predict alcohol behaviour. Areas for further research and suggestions for improved methodological and analytical approaches are highlighted.

β-glucosidase is an enzyme important to flavour enhancement. It hydrolyzes glucosides to release aglycones—aroma precursors that are bound to a sugar molecule—thereby making them available to contribute to the flavour of foods and beverages. While there is strong interest within the food and beverage industry to optimizing flavour through the use of exogenous and endogenous glucosidase in production, little is known regarding the possible occurrence of these enzymes within the human oral cavity. This could be an important source of flavour release and/or account for some differences between individuals in flavour perception. In the present study, we determined whether β-glucosidase is present in human saliva. First, an existing spectrophotometric assay that uses p-nitrophenyl-β-O-d-glucopyranoside as a substrate was modified and optimized for use in human saliva. The following variables were evaluated and where necessary, optimized: linearity of the assay signal, possible matrix interference, the effect of heat inactivation of the saliva, absorbance wavelength maxima, substrate saturation concentration, maximum saliva volume and the inclusion of α-cyclodextrin. The modified assay was then used to screen for β-glucosidase activity in the saliva of 20 individuals. Of the 20 samples analyzed, four were tentatively identified as containing active β-glucosidase and were further investigated. Significant differences (p

T2R38 is a bitter taste receptor known to be associated with 6-n-propylthiouracil (PROP) responsiveness, as operationalized by PROP taster status (PTS). Suprathreshold PROP responsiveness is a proxy for general taste responsiveness and has been linked to diet-related behavior and health outcomes, including alcohol consumption, body mass index, and cardiovascular disease risk. The ability to taste PROP allows classification of individuals into three groups: super-tasters (pST), medium-tasters (pMT), or non-tasters (pNT). Recently, another taste phenotype, thermal tasting, has been identified, in which the heating or cooling of a region of one’s tongue evokes a phantom taste response in 20–50 % of individuals. The mechanism behind thermal tasting is not yet known. In this study, we sought to investigate the relationship between TAS2R38 sequence variation with both PROP responsiveness and thermal taster status (TTS). PTS was determined from participants’ intensity rating of a 3.2 mM PROP solution, while TTS was determined based on the presence/absence and intensity (generalized labeled magnitude scale) of oral sensation(s) elicited by temperature changes to a participant’s extended tongue applied by a computer-controlled thermode. Using buccal cell DNA, we performed genotyping of the TAS2R38 variations for 53 individuals, primarily of Caucasian decent. A significant correlation between PTS and three TAS2R38 single nucleotide polymorphisms (SNPs) (rs713598, rs1726866, and rs10246939) was found, as previously reported, with the strongest association seen when all three SNPs were included in the multiple regression model. However, not all PTS differences can be explained by variation at these three SNP sites or other sites in the coding region, suggesting the involvement of additional genes. Although in prior studies both PTS and TTS have been shown to predict general taste responsiveness, our data indicate no association between TTS and the TAS2R38 genotype, suggesting the involvement of different genes in this phenotype. While underpowered due to small sample size, our study was not able to confirm the previously reported association between Gustin SNP rs2274333 genotype and PROP responsiveness. This pilot study provides the first genetic evidence to support previous phenotype-based observation suggesting a lack of association between PROP responsiveness and thermal taster status. Specifically, our data show that TAS2R38 is unlikely to be involved in thermal tasting.

Responsiveness to the bitterant 6-n-propylthiouracil (PROP) contributes to differences between individuals in orosensory sensation and hedonic responses to food and beverages, and is used as a general proxy for ‘taste’ response. Greater PROP responsiveness has also been linked to more acute discrimination between oral stimuli. These observations have led to speculation that foodies and food professionals are over-represented as PROP super-tasters, consistent with the recent hypothesis that individuals may self-select for some interests or professions based on an innate taste advantage – an example of an active gene-environment correlation (rGE) for taste. Some evidence for such a relationship has recently been found for wine expertise. The main objective of this study was to test the hypothesis that individuals with high liking of and involvement with food and wine – foodies and wine experts, respectively - differ from other individuals in their PROP responsiveness. 1, 011 individuals were recruited from the Northeast, United States for a mail survey, and phenotyped for PROP bitterness via filter paper disk. They also rated their liking for a range of 64 food and 14 non-food items using individual generalized degree of liking scales, and self-rated their level of wine expertise, which was used to classify them as wine experts (n = 130) or wine novices (n = 289). ΔL values – the difference in average liking scores between food and non-food items – were calculated for each individual, and participants were then classified as foodies (n = 240) or non-foodies (n = 240) based on whether their ΔL scores were within the upper or lower quartiles, respectively. Overall, PROP responsiveness (n = 954) declined with age, and females rated PROP bitterness 43% higher than males. The higher ratings by females were observed across all age groups. PROP responsiveness was not correlated with ΔL (r = −0.01; p = 0.77), and no differences were observed in PROP bitterness ([F(1) = 0.17; p = 0.68]) or distribution between foodies and non-foodies. In contrast, wine experts rated PROP as significantly more bitter than wine novices ([F(1) = 4.8; p = 0.03]), and conditional distribution functions showed they were more likely to be super-tasters or medium-tasters, although the finding was not observed in respondents aged over 60 yrs. These results add modest support to an rGE for taste with wine experts, but not with foodies.

The functional foods sector represents a significant and growing portion of the food industry, yet formulation of these products often involves the use of ingredients that elicit less than desirable oral sensations, including bitterness. Promising new functional ingredients, including polyphenolics, may be more widely and readily employed in the creation of novel functional foods if their aversive bitter taste can be significantly reduced. A number of approaches are used by the industry to improve the taste properties and thus the acceptance of conventional foods that elicit excessive bitterness. This article reviews the most commonly employed techniques, including the use of bitter-modifying additives, which may prove useful for successfully introducing new functional ingredients into this rapidly growing sector.

Alkylmethoxypyrazines (MPs) are a class of compounds that can elicit undesirable aroma and flavor characteristics in wine, and resist remediation using traditional wine making approaches. MPs are grape-derived constituents as well as contaminants from Coccinellidae beetles present during wine processing; the latter eliciting an off-flavor referred to as ‘ladybug taint’. In this study we investigated the capacity of two plastic polymers—one silicone-based, the other polylactic acid-based—applied with varying surface areas to reduce concentrations of isopropylmethoxypyrazine (IPMP), sec-butylmethoxypyrazine (SBMP) and isobutylmethoxypyrazine (IBMP) in a Merlot wine using multi-dimensional gas chromatography coupled with mass spectrometry and headspace solid phase microextraction (SPME-MDGCMS). The impact of treatments on the sensory characteristics of the wine (descriptive analysis) and volatile aroma compounds (VOCs) (SPME-MDGCMS) was also investigated. Results showed substantial reductions for all of the target odorants: up to 38%, 44% and 39% for IPMP, SBMP and IBMP, respectively, for the silicone polymer, and up to 75%, 78% and 77% for IPMP, SBMP and IBMP, respectively, for the polylactic acid polymer. These polymers had no or minimal effect on VOCs at applications of 200 cm2/L for silicone or for all polylactic acid treatments. Sensory impacts were less clear, but generally showed minimal effect from the treatments. Taken overall, the data confirm the utility of both polylactic acid and silicone polymers in reducing elevated levels of grape-derived MPs, as well as potentially improving wine contaminated by ladybug taint.

BACKGROUND: Ladybug taint (LBT) is a wine fault caused by the inadvertent incorporation of ladybeetles to the wine during the winemaking process. Harmonia axyridis, also known as the multicolored Asian lady-beetle (MALB), was the only species considered responsible for causing the taint. A second species, Coccinella septempunctata (7 Spot), has recently also been implicated. The main objectives of this study were to identify and quantify the compounds associated with ladybug taint of white and red wine from these two Coccinellidae species (Harmonia axyridis and Coccinella septempunctata), and determine the most odor-active compounds in LBT-affected wines. RESULTS: Results show that Coccinellidae can contribute dimethyl, isopropyl, secbutyl and isobutyl methoxypyrazine to wine when they are processed with grapes, and that the methoxypyrazine composition varies between MALB and 7 Spot. Isopropyl methoxypyrazine is the major contributor to LBT in wines produced with these ladybeetle species, although secbutyl and isobutyl methoxypyrazine may contribute in MALB- and 7 Spot-affected wines, respectively. Finally, dimethyl methoxypyrazine is reported for the first time in wines not affected by Coccinellidae; the global significance and prevalence of this compound in wine remains to be determined. CONCLUSION: Both Harmonia axyridis and Coccinella septempunctata can contribute alkyl methoxypyrazines, and particularly isopropyl methoxypyrazine, to wine at concentrations that can have a negative impact on wine quality. These findings will allow grape growers and winemakers to be more aware of the risks posed by 7 Spot beetles, and to take the appropriate preventative and remedial actions. Furthermore, this is the first time dimethyl methoxypyrazine is reported in wine, either as an endogenous or Coccinellidae-derived odorant. © 2012 Society of Chemical Industry

2,5-Dimethyl-3-methoxypyrazine (DMMP) has been recently identified in both Coccinellidae-tainted (by either Coccinella septempunctata or Harmonia axyridis beetles) and untainted wines; however, little is known regarding its impact on wine aroma and flavor. The aims of this study were to obtain an accurate estimate of both the ortho- and retronasal detection thresholds of DMMP in red wine and to understand how DMMP contributes to the aroma profile of red wine. In the first study, thresholds were determined for 21 individuals using the ASTM E679 ascending forced choice method of limits. The orthonasal group best estimate threshold (BET) was 31 ng/L and the retronasal group BET was 70 ng/L. A moderate variation in individual thresholds was observed for the orthonasal modality (standard deviation (SD) = 19.8) and a larger variation was noted for retronasal thresholds (SD = 111.8). In the second study, a panel of 8 assessors performed descriptive sensory analysis on 3 red wines containing various concentrations of added DMMP (0, 50, and 120 ng/L). Results show significant changes in aroma characteristics in the 120 ng/L wine and smaller effects at the 50 ng/L level. Overall, wines spiked with DMMP generated lower intensity ratings for cherry and red berry descriptors and higher ratings for earthy/musty and green/vegetal descriptors. When considered with other recent results on DMMP concentrations found in wine, DMMP can be considered a hitherto undescribed impact odorant in some wine styles.

The introduced biological control agent Harmonia axyridis (Pallas) (Coleoptera: Coccinellidae) has attained pest status in North America as its presence in vineyards during harvest may compromise the quality of the resulting wine. Control of H. axyridis in vineyards is difficult as their populations may fluctuate daily, and there are few products registered to control this pest. Sulfur dioxide, in the form of potassium metabisulfite (KMS), is commonly used in wine as both an antimicrobial and an antioxidant. In this study, the effectiveness of KMS as a repellent against H. axyridis was measured. In a Y-tube olfactometer, H. axyridis spent significantly less time in the treatment arm (KMS 2.5, 5, and 10 g/liter) than in the control arm during a 10-min period. When sprayed in a vineyard, KMS significantly reduced the number of H. axyridis on grape vines. KMS is an effective repellent against H. axyridis and may be suitable for use in vineyards to control this pest. KMS (5 g/liter) applied to Riesling grapes at 2 wk, 1 wk, 3 d, or 1 d before harvest did not affect free sulfur dioxide in either freshly processed or settled juice. This study lays the foundation for the development of a pest management strategy incorporating repellents for H. axyridis in vineyards.

This paper is dedicated to the memory of colleague and friend, Dr. Samson Agboola, who recently passed away. Abstract: The use of flavor-modifying strategies are important to improving the sensory profile of some excessively bitter and astringent functional ingredients, such as (+)-catechin (CAT). Two bitter blockers (s-cyclodextrin [CYCLO], homoeriodictyol sodium salt [HED]), two sweeteners (sucrose [SUC], rebaudioside A [REB]), and two odorants (vanillin [VAN], black tea aroma [TEA]) were assessed for their efficacy at modifying the bitterness and astringency of CAT in model aqueous solutions. The intensity of oral sensations elicited by CAT was determined in duplicate in binary, ternary, and quaternary mixtures of these stimuli by a trained panel (n= 15) using a 15 cm visual analogue scale. Overall, bitterness and astringency were most effectively reduced by ternary solutions containing CYCLO + REB or CYCLO + SUC (68%, 60%, and 45%, 43% for bitterness and astringency, respectively). Odorants were not effective at modifying the bitterness or astringency of CAT. We conclude that the use of select bitter blockers and sweeteners may be of value in optimizing the flavor and acceptance of functional food and beverages fortified with phenolic compounds. Practical Application: (+)-Catechin is a bitter-tasting plant-derived health-promoting phenolic compound of interest to functional food and beverage manufacturers. We investigated the efficacy of bitter blockers, plant-based sweeteners, and odorants in decreasing the bitterness and astringency elicited by (+)-catechin. Some of these additives, both alone and in combination, reduced bitterness and astringency, and may therefore assist in optimizing the flavor and consumer acceptance of some phenolic-based functional foods and beverages.

Recently, the phenomenon of thermal taste, where thermal tasters (TTs) perceive taste sensations from the application of thermal stimuli to the tongue, was described. Thermal taster status (TTS) appears to function as a marker of individual variation in orosensory perception, as TTs are more responsive to prototypical orosensory stimuli and flavor attributes in complex beverages than thermal non-tasters. The main objective of this study was to examine the influence of TTS on the relationship between stimulus temperature and orosensory perception. Propylthiouracil (PROP) responsiveness has long been used as an index of individual variation in oral sensation, as general orosensory responsiveness to a variety of stimuli associates with the ability and degree to which individuals perceive PROP's bitterness. PROP taster status (PTS), an expression of individuals' PROP responsiveness, was also examined. Perceptually equi-intense stimuli eliciting sweet, sour, bitter, and astringent sensations were presented at 5 °C and 35 °C and evaluated using time-intensity methodology. Unexpectedly, an apparent trend of TTs reporting higher maximum perceived intensities for all stimuli was not statistically significant, and an examination of individual subjects' data suggests further examination of the influence of TTS on orosensory stimuli is warranted. PROP bitterness and the perceived intensity of orosensory stimuli were not associated at either temperature; however, some differences between PTS groups were found. As previously reported, TTS and PTS interactions were not observed. Interestingly, temperature influenced the maximum intensity perceived from astringent, bitter, and sour stimuli, but not from the sweet stimulus.

Current strategies for decreasing the bitterness of conventional foods often involve the addition of sucrose and sodium chloride. However this has limited application with functional foods, as they are health promoting, and other approaches are required. This study assesses the efficacy of high and low concentrations of five bitter inhibiting compounds [β-cyclodextrin (β-CYCLO), homoeriodictyol sodium salt (HED), zinc sulphate monohydrate (ZnSO4), magnesium sulphate (MgSO4), carboxymethylcellulose sodium salt (CMC)] on the perceived bitterness of high and low concentrations of (+)-catechin and caffeine – two ingredients used in functional food formulations. Intensity ratings (bitterness, sourness, saltiness, sweetness, savoriness, astringency, ‘other’) of bitterant-bitter blocker binary solutions were collected from a panel of twelve, in duplicate, using a 15 cm line scale. Overall, β-CYCLO and HED were the most effective blockers at decreasing the bitterness of (+)-catechin, while the bitterness of caffeine was reduced most effectively by HED. Results also demonstrate that the bitter reducing capacity of these blockers is bitterant dependent. In general, these bitter blockers elicit minimum side tastes and sensations, although astringency and viscosity intensities are increased under some conditions. We conclude that some bitter blockers show considerable potential for decreasing the bitterness of phenols and caffeine in functional food formulations.

Taste phenotypes have been studied in relation to alcohol intake, dependence, and family history, with contradictory findings. However, on balance—with appropriate caveats about populations tested, outcomes measured, and psychophysical methods used—an association between variation in taste responsiveness and some alcohol behaviors is supported. Recent work suggests supertasting (operationalized via propylthiouracil [PROP] bitterness) associates not only with heightened response but also with more acute discrimination between stimuli. This work examined relationships between food and beverage adventurousness and taste phenotype. A convenience sample of wine drinkers (n = 331) was recruited in Ontario and phenotyped for PROP bitterness via filter paper disk. The subjects also completed a short questionnaire regarding willingness to try new foods, alcoholic beverages, and wines as well as level of wine involvement, which was used to classify each one as a wine expert (n = 111) or a wine consumer (n = 220). In univariate logisitic models, food adventurousness predicted trying new wines and beverages but not expertise. Likewise, wine expertise predicted willingness to try new wines and beverages but not foods. In separate multivariate logistic models, willingness to try new wines and beverages was predicted by expertise and food adventurousness but not PROP. However, mean PROP bitterness was higher among wine experts than wine consumers, and the conditional distribution functions differed between experts and consumers. In contrast, PROP means and distributions did not differ with food adventurousness. These data suggest individuals may self-select for specific professions based on sensory ability (i.e., an active gene-environment correlation), but phenotype does not explain willingness to try new stimuli.

Background and Aims: trans-Resveratrol (tR) is a grape-derived polyphenolic that is believed to confer considerable health benefits to humans. Its concentration in wine, however, is highly variable, and thus direct fortification of wine with tR has been proposed to create a high-value, health-promoting wine product. This study determines the sensory and chemical characteristics of tR fortified white and red wine. Methods and Results: Riesling and Cabernet Sauvignon wines were enriched with 20 mg/L and 200 mg/L tR. Basic chemical and sensory indicators of wine quality, trans- and cis-resveratrol concentrations, and antioxidant capacity were assessed at bottling and at 6, 18, 31, 44 and 58 weeks post-bottling. tR concentrations in bottled wine remained relatively stable throughout the 58-week period of this study. In addition, tR-enriched wines had a significantly higher antioxidant capacity compared with control wine, and Cabernet Sauvignon fortified at both tR concentrations had greater colour intensity. Basic chemical indicators of wine quality were not affected by tR fortification, and sensory changes were minimal, with higher bitterness intensity in Riesling fortified at 200 mg/L tR the most consistent finding. Conclusions: tR is relatively stable in wine during bottle aging, and tR enrichment up to 200 mg/L results in minimal change to wine quality, particularly with red wine. Significance of Study: This is the first study to investigate the chemical and sensory characteristics of tR-enriched wines. Results indicate that these products may have considerable potential for the functional food market.

6-n-Propylthiouracil (PROP) responsiveness is a well-established index of individual variation in oral sensation that has a genetic basis and appears to predict food liking and consumption. More recently, thermal taster status (TTS), a new marker of individual variation in oral sensation was identified. Thermal tasters (TTs) perceive phantom tastes in response to lingual thermal stimulation, and are more responsive to orosensory stimuli than thermal non-tasters (TnTs). The association of TTS and PROP responsiveness with food liking, body mass index (BMI), waist circumference (WC), and neophobia was examined. One hundred and twenty-seven subjects rated liking of 332 food and beverage items, which included different preparations of foods, using a 7-point hedonic scale. TTS did not associate with BMI or WC, and contrary to previous studies, neither did PROP responsiveness. TnTs’ greater liking of cooked fruits and vegetables over TTs suggests that differences between TTS groups may be texturally driven. As expected, liking of bitter and fatty foods and cream was inversely related to PROP responsiveness.