Progress 10/01/16 to 09/30/17

Outputs
Target Audience:Food processors, fruit and vegetable growers, winemakers, food manufacturing companies, fruit and vegetable breeders, flavor companies, market research companies, individuals with texture sensitivities, regulatory agencies, occupational therapists Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?PI Ross was on research sabbatical from July 2016-June 2017. Part of this time was spent in the United State further development research collaborations. For 6 months, PI Ross was a visiting researcher at the University of Nottingham. This allowed the development of networks in the United Kingdom, as well as further aboard, for further research collaborations. In addition, this research project has provided opportunities for the PI and graduate students to present research at regional and national conferences. This has allowed for networking opportunities with other professionals in the field. How have the results been disseminated to communities of interest?Results of this research were communicated using a number of methods and media, including 1) peer-reviewed journal articles, 2) presentations at technical meetings and appropriate industry-focused meetings, 3) WSU publications, 4) National and regional media coverage, including newspapers, radio, and websites What do you plan to do during the next reporting period to accomplish the goals?Objective 1: To evaluate the impact of processing and environmental conditions on the chemical and sensory profiles of foods and wines. Processing: Red and white wines will be produced the WSU Student Winery, with the appropriate winemaking techniques applied. We will continue to collaborate with researchers in Biological Systems Engineering on the chemical, nutritional and sensory quality of processed foods. I am also a co-PI on two grants in fruit, both studying the influence of post-harvest treatments. One study is examining the influence of coatings on consumer acceptance of cherries while the second study further develops a tool for the accurate assessment of pear texture. A major study is employing the use of microwave processing for the presentation of meals - we will continue to employ this technology. Analytical Methods: The aroma compounds in foods and wines will be isolated and concentrated using headspace solid-phase micro-extraction (HS-SPME), and GC/MS. Aroma and flavor compounds may also be analyzed using stir bar sorptive extraction (SBSE). Differences among samples in analytical measures will be evaluated using analysis of variance (ANOVA), with Tukey's mean separation and principal components analysis to visualize differences among samples. The Astree Electronic Tongue Unit will be used for product evaluation. This instrument is equipped with a seven-sensor probe for sweetness, umami, metallic, bitter, sourness and spiciness/savory. Data from the E-tongue output will be analyzed to determine the differences among the treatments. In addition, the sensory evaluation data will be included in the analysis to determine the strength of agreement between the E-tongue and sensory data using principal component analysis (PCA). Sensory Methods: A trained sensory evaluation panel will be recruited to participate in the food or wine profiling panels. Panelists will be trained over several sessions to rate salient appearance, aroma, flavor, taste and texture attributes of the products using a 15-cm line scale. Computer software will be used to collect the sensory data with appropriate data analysis applied. Consumer evaluation panels: Foods and wines will be evaluated by consumers who regularly consume that product. Following the collection of demographic information, consumers will be presented with the products of interest and asked to record their overall liking of that product, as well as their liking of salient attributes associated with that product. Consumers will be asked their willingness to purchase (WTP) the product. Data analyses will determine the differences in acceptance among products, as well as the difference in WTP. Objective 2: To explore innovative applications of analytical and sensory techniques to answer questions regarding food and wine quality. E-tongue method development: As additional applications of this technology are explored, more methods will be developed. Areas of interest include examining the effect of saliva on the profiles determined using the E-tongue. Sensory testing for texture sensitive individuals: To prepare products with modified texture attributes, food extrusion will be utilized. Following production, products will be evaluated using fracture tests and tribological measurements to indicate breakdown and friction that may be experienced in the mouth. These foods will be evaluated by a population of infants and children who have been identified by their caregivers as having texture challenges with foods. These infants and children will then evaluate the newly developed products with their chewing cycles videotaped with standardized eating assessments will be scored from these videotapes. A small panel of individuals will be trained by the occupational therapist to code these reactions. Objective 3: To study the interaction among compositional components of foods and beverages using analytical and sensory techniques. In wine, microbiological strategies are helpful in addressing this trend of higher alcohol, including the use of wine yeast to produce a wine with reduced alcohol. Non-saccharomyces yeasts, part of the natural microflora on grapes, are generally incapable of completing alcoholic fermentation but their co- or sequential inoculation with S. cerevisiae is becoming increasingly popular among winemakers as a method to decrease final ethanol concentration of wine. While these yeasts have been shown to influence the chemical properties of the wines, very few sensory studies have been performed to understand these changes in terms of human perception. Using methods described above, we will study the wines produced using these yeasts. Objective 4: To evaluate consumer acceptance and definition of quality. In order to gain a better understanding of what sensory attributes drives consumer liking of a product, focus groups and large consumer studies will be undertaken in the WSU Sensory Evaluation Facility (Pullman), as well as other locations, including Spokane and Seattle. For the focus groups, we will focus on answering specific questions, using a well-defined questioning route. For the large consumer studies, we will make a series of chemical and instrumental measurements on the product in order to characterize the product as fully as possible. Consumer testing will then be performed to determine acceptance of the product, as well as WTP. Extensive demographic information will be collected on each consumer so as to provide consumer segmentation.

Impacts
What was accomplished under these goals? The overall objective of this research is to perform sensory evaluation and chemical analysis on selected foods and wines. The four separate objectives are outlined below. Objective 1: To evaluate the impact of processing and environmental conditions on the chemical and sensory profiles of foods and wines. To keep up with consumer demand for aged Cheddar cheese, the dairy industry is tasked with manufacturing quality cheese more quickly. One approach is to reduce production time by utilizing elevated storage temperature during ripening. Therefore, we explored the use of elevated ageing temperatures on the chemical and sensory properties of white Cheddar cheese aged at 7.2?C, 10?C, or 12.8?C. Samples were subject to descriptive sensory analysis (n=10), electronic tongue analysis, at 2, 5, 8, 10, 11, and 12 months of aging. Trained panel results showed a loss of cohesiveness and smoothness of mass with higher first-bite fracturability in cheeses aged at elevated temperature, compared to a commercially available reference sample. The electronic tongue data demonstrated high discrimination amongst all samples with discrimination indices ≥ 83%. Consumer panel results showed similar overall liking scores for the reference and cheeses aged at 10?C or 12.8?C for both 8- and 12-month evaluation. This study demonstrated elevated storage temperature at 10?C produce a cheese similar in consumer acceptance to commercial cheese aged for 12 months at 7.2?C. Another large research project involves the use of Microwave Assisted Thermal Sterilization (MATS) and Microwave Assisted Pasteurization (MAPS). Using these technologies, the length of time food is exposed to high heat is shortened, thus helping to preserve the color, taste and texture of food. The objective of our research in this project was to evaluate the interaction of flavor and salt in MATS-processed meals. In this study, Cajun Chicken meals were prepared, with the salt concentrations of these meals including 100% (full salt), 75%, 50% and 25% salt reductions under 2 formulations (+herb and -herb). The meals were processed using MATS technology. Results from the trained panel sensory profiling separated these meals based on the presence or absence of herbs, with similar separation observed among the salt concentrations. The influence of salt concentration on sensory attributes was also determined and no significant difference was observed between the meal containing 25% (+ herbs) and the meal containing 75% salt (-herbs), suggesting that the salt concentration can be decreased without influencing salt perception as long as other flavor/seasonings are present. Objective 2: To explore innovative applications of analytical and sensory techniques to answer questions regarding food and wine quality. Red wine finish was investigated including the influence of the wine matrix on sensory attributes. Temporal Check-All-That-Apply (TCATA) was used for the characterization of wine finish in wines varying in different concentrations of Brettanomyces-related (a spoilage organism in wine) compounds. Further collaboration with Compusense, the provider of our sensory software, has allowed further development of data analysis techniques of these TCATA data. We continued with our study of texture sensitive children and their acceptance of different hand-held solid baby food products. We have since recruited 110 children with Down syndrome, both with and without texture sensitivities to participate in a home-use test. Each child was sent home with 4 products, with instructions to the caregiver to present each product to the child each day and record his/her reaction. We will continue to work on the coding of these videos to allow us to draw conclusions about the influence of sensory texture attributes on acceptance. In another research area, spicy compounds provide challenges for sensory evaluation due to their trigeminal innervation and associated sensory fatigue. Thus for routine evaluation of spices, a need exists for rapid and objective methods of analysis. The objective of this study was to evaluate the ability of the electronic tongue to distinguish among seven spicy compounds at different concentrations. Research showed that the electronic tongue discriminated among the concentrations for each of the compounds, with discrimination indices between 72- 84 %. The electronic tongue was successfully able to differentiate among spicy concentrations that were below published threshold values. These results demonstrated that the electronic tongue could be applicable in product development for the routine evaluation of products containing spices. Objective 3: To study the interaction among components of foods and wines and using analytical and sensory techniques. As WSU is at the forefront on the E-tongue technology, efforts are directed toward method development. During this past year, we collaborated with researchers in the Dept. of Pharmacy at the University of British Columbia to evaluate new formulations of pharmaceuticals that included bitter-masking agents. PI Ross was on research sabbatical at the University of Nottingham from January through June 2017. Whilst there, her research project was in the area of beer. The objective of her research there was to determine the influence of ethanol on the temporal aspects of lager beer, with temporal aspects including both the perception of attributes and liking of the beer as perceived by beer consumers. A commercial 0% ethanol concentration beer was spiked with ethanol to different concentrations (0.5%, 2.8%, 5% ethanol). Consumers (n=101) indicated their liking of each beer through temporal liking methodology and overall liking. Based on overall liking, consumers were divided into 3 clusters based on their preference for ethanol. As ethanol concentration increased from 0 to 5%, the TL evaluation time that most strongly predicted overall liking shifted from 60 sec to 10-20 sec indicating that liking of higher alcohol products is determined earlier on in consumption. TCATA results showed differences in the citation of sensory attributes over time for different ethanol concentrations. This study demonstrated that while low ethanol beers vary in their sensory attributes from their higher ethanol counterparts, different clusters of consumers may find these beers acceptable. Objective 4: To evaluate consumer acceptance and definition of quality. One major research area of consumer quality was in the area of wine. The presence and further occurrence of wine spoilage due to the yeast Brettanomyces bruxellensis is of great concern to the wine industry. Several compounds influence the sensory impact spoiled by the yeast including 4-ethylphenol (4-EP), 4-ethylguaiacol (4-EG), 4-ethylcatechol (4-EC), and isovaleric acid (IA). The objective of this study was to investigate the influence of metabolites of Brettanomyces on red wine aroma, flavor, and finish using sensory analysis. Results from consumer evaluations (n=121) conducted in the United States and Portugal demonstrated consumers' ability to detect differences in red wine aroma. Among the five spiked samples, with increasing levels of 4-EP, 4-EG, and 4-EC, the greatest degree of difference was found between the two treatment levels corresponding to reported detection and recognition threshold ranges of 4-EP and 4-EG. Additionally, results provided useful context on how wine knowledge and cultural variations may affect the detection of metabolites of Brettanomyces. Overall, this research has provided useful information regarding the perception and acceptance of several Brettanomyces metabolites on the sensory properties of red wine, and demonstrated how factors including wine knowledge provide useful context when examining wine spoilage.

Publications

• Type: Journal Articles Status: Published Year Published: 2017 Citation: Diako, C., Vixie, B., Weller, K., Dycus, D. and Ross, C.F.* 2017. Determination of 4-ethylcatechol in Merlot using sensory evaluation and the electronic tongue. International Journal of Food Science and Technology. doi. 10.1111/ijfs.13534
• Type: Journal Articles Status: Published Year Published: 2017 Citation: Schumaker, M. , Chandra, M., Malfeito-Ferreira, M. and Ross, C.F*. 2017. Influence of Brettanomyces ethylphenols on red wine aroma evaluated by consumers in the United States and Portugal. Food Research International. doi.org/10.1016/j.foodres.2017.06.057
• Type: Journal Articles Status: Published Year Published: 2017 Citation: McMahon, K.M. , Diako, C., Aplin, J., Mattinson, D.S., Culver, C. and Ross, C.F.* 2017. Trained and consumer panel evaluation of sparkling wines sweetened to brut or demi sec residual sugar levels with three different sugar types. Food Research International. 99: 173-185. doi.org/10.1016/j.foodres.2017.05.020
• Type: Journal Articles Status: Published Year Published: 2017 Citation: Tang, W., Tang, W., Chen, W., Diako, C. , Ross, C.F. and Li, S.* 2017. Development of a rapidly dissolvable oral pediatric formulation for Melfoquine using liposomes. Molecular Pharmaceutics. 14: 1969-1979. doi: 10.1021/acs.molpharmaceut.7b00077
• Type: Journal Articles Status: Published Year Published: 2017 Citation: McMahon, K.M. , Culver, C. and Ross, C.F.* 2017. The production and consumer perception of sparkling wines at different carbonation levels. Journal of Wine Research. 28(2); 123-134. doi: 10.1080/09571264.2017.1288092
• Type: Journal Articles Status: Published Year Published: 2017 Citation: Wu, G. , Ross, C.F.*, Morris, C. and Murphy, K. 2017. Lexicon development, consumer acceptance and drivers of liking of cooked quinoa. Journal of Food Science. 82: 993-1005. doi: 10.1111/1750-3841.13677
• Type: Journal Articles Status: Published Year Published: 2017 Citation: McMahon, K.M. , Castura, J., Culver, C. and Ross, C.F.* 2017. Perception of sparkling wines of varying carbonation levels using descriptive analysis (DA) and temporal check-all-that-apply (TCATA). Food Quality and Preference. 59: 14-26. doi: 10.1016/j.foodqual.2017.01.017

Progress 10/01/15 to 09/30/16

Outputs
Target Audience:Food processors, fruit and vegetable growers, winemakers, food manufacturing companies, fruit and vegetable breeders, flavor companies, market research companies, individuals with texture sensitivities, regulatory agencies, occupational therapists Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?This research project has provided opportunities for the PI and graduate students to present research at regional and national conferences. This has allowed for networking opportunities with other professionals in the field. How have the results been disseminated to communities of interest?Results of this research were communicated using a number of methods and media, including 1) peer-reviewed journal articles, 2) presentations at technical meetings and appropriate industry-focused meetings, 3) WSU publications, 4) National and regional media coverage, including newspapers, radio, and websites. What do you plan to do during the next reporting period to accomplish the goals?What we will do in 2016 Objective 1: To evaluate the impact of processing and environmental conditions on the chemical and sensory profiles of foods and wines. Processing: Red and white wines will be produced the WSU Student Winery, with the appropriate winemaking techniques applied. To study the effect of diet on the quality of aquaculture and meat products, various diets will be fed to the fish or animal during growth. The products will then be subjected to the chemical and sensory evaluations as described below. In addition, I am also a co-PI on two grants in fruit, both studying the influence of post-harvest treatments. One study is examining the influence of coatings on consumer acceptance of cherries while the second study further develops a tool for the accurate assessment of pear texture. Analytical Methods: The aroma compounds in foods and wines will be isolated and concentrated using headspace solid-phase micro-extraction (HS-SPME), and GC/MS. Aroma and flavor compounds may also be analyzed using stir bar sorptive extraction (SBSE). Differences among samples in analytical measures will be evaluated using analysis of variance (ANOVA), with Tukey's mean separation and principal components analysis to visualize differences among samples. The Astree Electronic Tongue Unit (Alpha M.O.S., France) will be used for product evaluation. This instrument is equipped with a seven-sensor probe for sweetness, umami, metallic, bitter, sourness and spiciness/savory. Data from the E-tongue output will be analyzed to determine the differences among the treatments. In addition, the sensory evaluation data will be included in the analysis to determine the strength of agreement between the E-tongue and sensory data using principal component analysis (PCA). Sensory Methods: A trained sensory evaluation panel will be recruited to participate in the food or wine profiling panels. Panelists will be trained over several sessions to rate salient appearance, aroma, flavor, taste and texture attributes of the products using a 15-cm line scale. Computer software will be used to collect the sensory data with appropriate data analysis applied. Consumer evaluation panels: Foods and wines will be evaluated by consumers who regularly consume that product. Following the collection of demographic information, consumers will be presented with the products of interest and asked to record their overall liking of that product, as well as their liking of salient attributes associated with that product. Consumers will be asked their willingness to purchase (WTP) the product. Data analyses will determine the differences in acceptance among products, as well as the difference in WTP. Objective 2: To explore innovative applications of analytical and sensory techniques to answer questions regarding food and wine quality. E-tongue method development: As additional applications of this technology are explored, more methods will be developed. Areas of interest include examining the effect of saliva on the profiles determined using the E-tongue. Sensory testing for texture sensitive individuals: To prepare products with modified texture attributes, food extrusion will be utilized. Following production, products will be evaluated using fracture tests and tribological measurements to indicate breakdown and friction that may be experienced in the mouth. These foods will be evaluated by a population of infants and children who have been identified by their caregivers as having texture challenges with foods. These infants and children will then evaluate the newly developed products with their chewing cycles videotaped with standardized eating assessments will be scored from these videotapes. A small panel of individuals will be trained by the occupational therapist to code these reactions. Objective 3: To study the interaction among compositional components of foods and beverages using analytical and sensory techniques. In wine, microbiological strategies are helpful in addressing this trend of higher alcohol, including the use of wine yeast to produce a wine with reduced alcohol. Non-saccharomyces yeasts, part of the natural microflora on grapes, are generally incapable of completing alcoholic fermentation but their co- or sequential inoculation with S. cerevisiae is becoming increasingly popular among winemakers as a method to decrease final ethanol concentration of wine. While these yeasts have been shown to influence the chemical properties of the wines, very few sensory studies have been performed to understand these changes in terms of human perception. Using methods described above, we will study the wines produced using these yeasts. In addition to these non-Saccharomyces yeasts, Brettanomyces continues to provide challenges to the wine industry. Brettanomyces is one of a number of yeasts associated with wine spoilage and is viewed as a threat to wine quality by many winemakers. To better understand the influence of Brettanomyces on the sensory and chemical profile of the wine, we plan on making wines of different varietals using several strains of Brettanomyces. We will then evaluate these wines using methods described above to better understand how Brettanomyces is affecting the wine. Objective 4: To evaluate consumer acceptance and definition of quality. In order to gain a better understanding of what sensory attributes drives consumer liking of a product, focus groups and large consumer studies will be undertaken in the WSU Sensory Evaluation Facility (Pullman), as well as other locations, including Spokane and Seattle. For the focus groups, we will focus on answering specific questions, using a well-defined questioning route. For the large consumer studies, we will make a series of chemical and instrumental measurements on the product in order to characterize the product as fully as possible. Consumer testing will then be performed to determine acceptance of the product, as well as WTP. Extensive demographic information will be collected on each consumer so as to provide consumer segmentation.

Impacts
What was accomplished under these goals? The overall objective of this research is to perform sensory evaluation and chemical analysis on selected foods and wines. The four separate objectives are outlined below. Objective 1: To evaluate the impact of processing and environmental conditions on the chemical and sensory profiles of foods and wines. Processing: To examine sparkling wine processing, sparkling wines processed to include different types and concentrations of sugars were also prepared. Results showed that overall, consumers preferred the sweeter wines. However, when segmentation was applied, two groups of consumers emerged: those who preferred a sweeter wine with more caramel/vanilla flavors and a smaller group of consumer who preferred a less sweet sparkling wine with green flavors. Our results will allow winemakers and marketers to target their sparkling wine to difference consumer groups based on its sensory properties. Within aquaculture, we compared the effectiveness of multiple plant and animal-based feeds, simultaneously, to grow Rainbow Trout, examining the growth, proximate composition, and sensory characteristics. Our results will allow fish culturists to select appropriate feeds based upon cost, fish growth rates, and consumer acceptance. Apple ciders made from apples that were harvested using either hand-harvest or mechanical harvest were evaluated by a trained sensory evaluation panel. Results showed that the apple ciders made using the different harvest methods did not differ. In addition, a method using the electronic tongue was developed for cider analysis, and this method compared favorably to apple ciders evaluated by the apple cider producer. This results allows the further validation of the electronic tongue as a valid tool for product quality analysis. Objective 2: To explore innovative applications of analytical and sensory techniques to answer questions regarding food and wine quality. Temporal: Red wine finish was investigated including the influence of the wine matrix on sensory attributes. Temporal Check-All-That-Apply (TCATA) was used for the characterization of wine finish in wines varying in ethanol content. Further collaboration with Compusense, the provider of our sensory software, has allowed further development of data analysis techniques of these TCATA data. Trained panel: In trained sensory panels, panel performance monitoring is important to ensure repeatability and reproducibility of evaluations. We conceptualized panelists' bias as a linear operator to provide feedback, correct ("filter") evaluations and predict attribute ratings of unknown samples. Results showed that the bias matrix developed in this study adjusted the individual ratings of the wine samples resulting in higher reproducibility among panelists. No significant differences were found between original and filtered means demonstrating that filtering reduced the dispersion of ratings around the mean without significantly affecting the mean value. Overall, this study showed that agreement among panelists' ratings can be improved by abstracting their biases for monitoring and corrective purposes. We are currently working with Compusense to further develop this methodology. Electronic tongue: Commercial Merlot wines were evaluated using an electronic tongue and trained evaluation panel for classification, prediction and sensory correlation. High correlations were reported between the electronic tongue data and the sensory attributes of bitterness, sourness, sweetness, ethanol burn and astringency. This study demonstrated a non-linear relationship between electronic tongue data and chemical data of selected wines and showed a strong correlation between some sensory attributes and electronic tongue data. Considering the strong relationship between the electronic tongue data and the trained sensory evaluation data, the electronic tongue shows promise as an innovative approach to the rapid and objective evaluation of wine quality. Sensory testing for texture sensitive individuals: During 2016, we continued with our study of texture sensitive children and their acceptance of different hand-held solid baby food products. A trained sensory evaluation panel evaluated 46 products, including domestic in-aisle, domestic out-of-aisle and international in-aisle baby foods. Results of these evaluations showed a wide variation in the texture and flavor profiles of these products. From these data, we created four flavor categories (cheese, fruit, butter and grain) and from each of these categories, selected the various commercial food products profiled by the trained panel. Working with Gerber, we recruited 102 children, both with and without texture sensitivities to participate in a home-use test. Each child was sent home with 4 products, with instructions to the caregiver to present each product to the child each day and record his/her reaction. We are continuing to recruit for this study, with a goal of 120 participants. Objective 3: To study the interaction among compositional components of foods and wines and using analytical and sensory techniques. As WSU is at the forefront on the E-tongue technology, efforts are directed toward method development. During this past year, we collaborated with researchers in the Dept. of Pharmacy at the University of British Columbia to evaluate new formulations of pharmaceuticals that included bitter-masking agents. Objective 4: To evaluate consumer acceptance and definition of quality. Grape seed pomace (GSP), including the leftover seeds and skins from winemaking, contains a high concentration of polyphenolic compounds that have reported health benefits. To increase the health benefits of coffee, we added GSP to coffee grounds, brewed the coffee and then had consumers evaluate the beverage to see how much they liked it. Results showed that some of the coffee grounds could be replaced by GSP (6.25% replacement) without affecting the consumer acceptance of coffee compared to the control. Replacement of coffee with 6.25% GSP increased the antioxidant capacity of the beverage to a value higher than several other beverages, including green iced tea, while still being liked by consumers. For those consumers who prefer coffee and would like to receive the health benefits associated with antioxidants, this fortified coffee beverage provides another option. Quinoa is becoming increasingly popular, with an expanding number of commercially available varieties. The objective of this research was to develop a lexicon of cooked quinoa and examine consumer acceptance of diverse varieties. Results indicated that the developed sensory lexicon could distinguish among these quinoa varieties. Three varieties exhibited an adhesive texture that has not been described in other commercialized quinoa. Subsequent consumer evaluation on six selected samples found that the 'Commercial Red' sample was the most accepted overall while the least accepted was the field variety 'QQ74'. For all consumers, overall acceptance of quinoa was driven by higher intensities of grassy aroma, and firm and crunchy texture. Segmentation of the consumers into four groups was explored and showed that consumers varied in their acceptance of specific attributes, particularly texture. This lexicon will be useful in the food industry to evaluate the sensory properties of quinoa from multiple farms, harvest years, and processing procedures, with the potential of directing quinoa toward different applications based on its properties.

Publications

• Type: Journal Articles Status: Accepted Year Published: 2016 Citation: Nguyen, T., Kuchera, M., Smoot, K., Diako, C., Vixie, B. and Ross, C.F.* Consumer acceptance of a polyphenolic enriched coffee beverage. 2016. Journal of Food Science. 81: S2817-S2823. doi: 10.1111/1750-3841.13521 - Featured research in Institute of Food Technologist October 2016 News Release. Study Finds New Way to Increase Antioxidant Levels in Coffee with Wine Production Waste
• Type: Journal Articles Status: Accepted Year Published: 2016 Citation: Fleischman,E.F. , Kowalski, R.J., Morris, C.D., Nguyen, T., Li, C, Ganjyal, G. and Ross, C.F.* 2016. Physical, textural and antioxidant properties of extruded waxy wheat flour snack supplemented with several varieties of bran. Journal of Food Science. 81: E2726-E2783. doi: 10.1111/1750-3841.13511
• Type: Journal Articles Status: Accepted Year Published: 2016 Citation: Rosales-Soto, M., Ross, C.F., Younce, F., Fellman, J., Mattinson, D., Huber, K. and Powers, J. 2016. Physico-chemical and sensory evaluation of cooked fermented protein fortified cassava (Manihot esculenta Crantz) flour. Advances in Food Technology and Nutritional Sciences. 2: 9-18. http://dx.doi.org/10.17140/AFTNSOJ-2-126
• Type: Journal Articles Status: Accepted Year Published: 2016 Citation: Diako, C. , McMahon, K.M., Mattinson, D.S., Evans, M.A. and Ross, C.F.* 2016. Alcohol, tannins and mannoprotein and their interactions influence the sensory properties of commercial Merlot wines: A preliminary study. Journal of Food Science. 81: S2039-S2048. doi: 10.1111/1750-3841.13389
• Type: Journal Articles Status: Accepted Year Published: 2016 Citation: Castura, J., Baker, A.K. and Ross, C.F. 2016. Using contrails and animated sequences to visualize uncertainty in dynamic sensory profiles obtained from temporal check-all-that-apply (TCATA) data. Food Quality and Preference. 54: 90-100. doi: 10.1016/j.foodqual.2016.06.011
• Type: Journal Articles Status: Accepted Year Published: 2016 Citation: Baker, A.K., Castura, J.C. and Ross, C.F.* 2016. Temporal check-all-that-apply characterization of red wine finish. Journal of Food Science. 81: S1521-S1529. doi: 10.1111/1750-3841.13328
• Type: Journal Articles Status: Accepted Year Published: 2016 Citation: Craft, C., Ross, C.F., Sealey, W., Gaylord, G., Barrows, F., Fornshell, G. and Myrick, C. 2016. Growth, proximate composition, and sensory characteristics of Rainbow Trout Oncorhynchus mykiss consuming alternative proteins. Aquaculture. 459: 223-231. doi:10.1016/j.aquaculture.2016.03.039
• Type: Theses/Dissertations Status: Published Year Published: 2016 Citation: McMahon, Kenny. (Ph.D.in Food Science). Dissertation title: Sensory and analytical assessment of sparkling wines. Completed 2016.
• Type: Theses/Dissertations Status: Published Year Published: 2016 Citation: Dycus, Daniel. (M.S. in Food Science). Thesis title: Predicting sensory attributes found in a model wine using singular value decomposition and support vector machines. Completed 2016.
• Type: Theses/Dissertations Status: Published Year Published: 2016 Citation: Diako, Charles. (Ph.D. in Food Science, Minor in Statistics). Dissertation title: Influence of wine components on the chemical and sensory quality of wines. Completed 2016.
• Type: Theses/Dissertations Status: Published Year Published: 2016 Citation: Wu, G. (Ph.D. in Food Science). Dissertation title: Seed quality and sensory evaluation of quinoa. Completed 2016.
• Type: Journal Articles Status: Accepted Year Published: 2016 Citation: Fornshell, G., Sealey, W., Ross, C.F., Myrick, C.A., Gaylord, G. and Barrows, F. 2016. Evaluating ingredients for aquafeeds: Alternative proteins for trout feeds. Western Regional Aquaculture Publication.
• Type: Conference Papers and Presentations Status: Published Year Published: 2016 Citation: McMahon, K.M., Diako, C., Aplin, J., Mattinson, D.S., Culver, C. and Ross, C.F. Sparkling wine sweetness: Its influence on sensory properties and consumer acceptance. Society of Sensory Professionals. Atlanta, GA.
• Type: Conference Papers and Presentations Status: Published Year Published: 2016 Citation: McMahon, K.M., Culver, C., Castura, J., and Ross, C.F. Perception of sparkling wines of varying carbonation levels using descriptive analysis (DA) and temporal check-all-that-apply (TCATA). Society of Sensory Professionals. Atlanta, GA.
• Type: Conference Papers and Presentations Status: Published Year Published: 2016 Citation: Diako,C. �, Cooper, K. and Ross, C.F.* July 2016. Trained sensory panel performance monitoring using bias matrix estimation. Institute of Food Technologists Annual Meeting. Chicago, IL. � Academic Press Award for exceptional performance in the IFT Pangborn Graduate Student Research Competition.
• Type: Conference Papers and Presentations Status: Published Year Published: 2016 Citation: Diako, C., Vixie, K. and Ross, C.F. March 2016. Electronic tongue analysis of red wines: prediction and correlation with human sensory evaluation. National Society of Black Engineers Technical Research Exposition, Boston, MA.
• Type: Conference Papers and Presentations Status: Published Year Published: 2016 Citation: Diako, C., Mattinson, D.S., Ross, C.F. and Fellman, J.K. March, 2016. Performance comparison between an electronic tongue and a protein precipitation method for tannin assessment in red wine. Washington State University Academic Showcase, Pullman, WA.
• Type: Conference Papers and Presentations Status: Published Year Published: 2016 Citation: Castura, J.C.*, Baker, A.K. and Ross, C.F. March 2016. Using particle bootstrap to evaluate the uncertainty associated with TCATA product trajectories. AgroStat. Lausanne, Switzerland.

Progress 10/01/14 to 09/30/15

Outputs
Target Audience:Food processors, fruit and vegetable growers, winemakers, food manufacturing companies, fruit and vegetable breeders, flavor companies, market research companies, individuals with texture sensitivities, regulatory agencies, occupational therapists. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?This research project has provided opportunities for the PI and graduate students to present research at regional and national conferences. This has allowed for networking opportunities with other professionals in the field. PI Ross also earned a Certificate in Hands On Sensory Statistics (Hal MacFie Training Services). How have the results been disseminated to communities of interest?Results of this research were communicated using a number of methods and media, including: 1) peer-reviewed journal articles, 2) presentations at technical meetings and appropriate industry-focused meetings, 3) WSU publications, 4) National and regional media coverage, including newspapers, radio, and websites What do you plan to do during the next reporting period to accomplish the goals?Objective 1: To evaluate the impact of processing and environmental conditions on the chemical and sensory profiles of foods and wines. Processing: Red and white wines that were produced in the WSU Student Winery will be studied. Commercial sparkling wine prepared with different processing treatments will be also be studied. To study the effect of diet on the quality of aquaculture and meat products, various diets will be fed to the fish or animal during growth. The products will then be subjected to the chemical and sensory evaluations as described below. Environmental Conditions: Specialized plant growth chambers will be used in these experiments and feature a Teflon-coated stainless steel interior to limit the reactivity of the internal chamber to the ozone. Seeds will be obtained and grown for 1 month using a timed day-night cycle. Following one month of growth, the plants will be examined for appearance, leaf area, and plant size to ensure the growth chambers are not contributing a source of variability. Plants will then be randomly assigned to one of two growth chambers, the chamber exposed to ozone ("treatment") or the chamber with no ozone exposure ("control"). Once the crops are established, they will be exposed to ozone at levels similar to those found in regions with high air pollution levels during summertime conditions. Our goal will be to have stable ozone concentrations of approximately 100 ppbv (parts per billion by volume) during daytime, and near-zero background concentrations at night. Ozone will be produced using a commercial ozone generator and mixed with the primary gas feed into the growth chamber so that the combined flow will have an ozone concentration of ~100 ppbv. Analytical Methods: General food chemistry measurements will include protein, carbohydrates, fat, ash, fiber and anti-nutritional factors (phytic acid, catechin). General wine chemistry measurements will include pH, titratable acidity (TA), tannin profile, as well as concentrations of soluble solids, alcohol, and mannoproteins. The aroma compounds in foods and wines will be isolated and concentrated using headspace solid-phase micro-extraction (HS-SPME), and desorbed, identified and quantified using GC/MS. Aroma and flavor compounds may also be analyzed using stir bar sorptive extraction (SBSE), following a similar methodology for the construction of a standard curve. Differences among samples in analytical measures will be evaluated using analysis of variance (ANOVA), with Tukey's mean separation and principal components analysis to visualize differences among samples. The Astree Electonic Tongue Unit (Alpha M.O.S., France) will be used for product evaluation. This instrument is equipped with a 48-position auto-sampler, bitterness prediction module (BPM) software, and a seven-sensor probe for sweetness, umami, metallic, bitter, sourness and spiciness/savoury. Each series of experiments will consist of three main procedures: e-tongue preparation and training, sample preparation and analysis, and data processing and statistical analysis. Triplicate determinations will be performed for each sample, with data analyzed using the Astree Alpha Soft. Data from the E-tongue output will be analyzed to determine the differences among the treatments. In addition, the sensory evaluation data will be included in the analysis to determine the strength of agreement between the E-tongue and sensory data. Sensory Methods: A trained sensory evaluation panel will be recruited and participate in the food or wine profiling panels. Panelists will be trained over several sessions to recognize salient appearance, aroma, flavor, taste and texture attributes of the products. Panelist performance will be assessed using deviation from the mean, with feedback provided as appropriate. A final session will be held prior to formal data collection to familiarize the panel with the computer program (Compusense®6.0, Guelph, ON), which will be used to collect the sensory data. Descriptor intensities will be scored on a 15-cm line scale in individual sensory booths. Appropriate data analysis will be applied. Consumer evaluation panels: Foods and wines will be evaluated by consumers who regularly consume that product. Following the collection of demographic information, consumers will be presented with the products of interest and asked to record their overall liking of that product, as well as their liking of salient attributes associated with that product. Consumers will be asked their willingness to purchase (WTP) the product using a branched question format. Data will be collected using Compusense. Data will be analysed to determine the differences in acceptance among products, as well as the difference in WTP. Objective 2: To explore innovative applications of analytical and sensory techniques to answer questions regarding food and wine quality. Carbonation: The sensory and analytical data for the sparkling wine research project has all been collected. The PhD student is writing this research up in his dissertation, with the goal of defending in Spring 2016. This research will yield several research publications, including a description of the sensory results and the analytical results of the influence of winemaking decisions on final wine quality. E-tongue method development: As WSU is at the forefront on the E-tongue technology, efforts are directed toward method development. As additional applications of this technology are explored, more methods will be developed. Areas of interest include examining the effect of saliva on the profiles determined using the E-tongue. Sensory testing for texture sensitive individuals: To prepare products with modified texture attributes, food extrusion will be utilized. Following production, these texturally modified products will be evaluated using fracture tests and tribological measurements to indicate breakdown and friction that may be experienced in the mouth. Along with instrumental measurements, these foods will be evaluated by a population of infants and children who have been identified by their caregivers as having texture challenges with foods. These infants and children will then evaluate the newly developed products with their chewing cycles videotaped. Standardized eating assessments will be scored from these videotapes, including positive and negative indicators of product acceptance. A small panel of individuals will be trained by the occupational therapist to code these reactions. Objective 3: To study the interaction among compositional components of foods and wines and using analytical and sensory techniques. All sensory and analytical data collection is completed for this project. The PhD student is writing this research up in his dissertation, with the goal of defending in Spring/Summer 2016. This research will yield several research publications, including a manuscript describing the interactions among wine components in commercial Merlot. Objective 4: To evaluate consumer acceptance and definition of quality. In order to gain a better understanding of what sensory attributes drives consumer liking of a product, large consumer studies will be undertaken in the WSU Sensory Evaluation Facility (Pullman). Chemical and instrumental measurements on the product will accompany these sensory studies in order to characterize the product as fully as possible. Consumer testing will then be performed to determine acceptance of the product, as well as their interest in purchasing the product. Extensive demographic information will be collected on each consumer so as to provide information for segmentation of the consumers.

Impacts
What was accomplished under these goals? The overall objective of this research is to perform sensory evaluation and chemical analysis on selected foods and wines. The four separate objectives are outlined below: Objective 1: To evaluate the impact of processing and environmental conditions on the chemical and sensory profiles of foods and wines. Processing: For the sparkling wine carbonation study, sparkling wines of different carbonation levels (n=11) were prepared in a large commercial winery through the addition of varying concentrations of dextrose during the winemaking process. Trained sensory panel results showed differences in mouthfeel attributes among the wines, with the highest carbonated wine (7.5 g CO2/L) being higher in bite, burn, numbing, after-numbing, carbonation/bubble pain, pressure, foamy, and tingly intensity (p=0.05). The temporal check all that apply (TCATA) results showed that mouthfeel terms separated into two groups: 1) early perception, appearing within the first ~half of the total duration of perception and including mouthfeel perceptions of bite/burn, carbonation/bubble pain, foamy, and prickly/pressure, or 2) late perception, appearing in the second ~half of the total duration of perception and including mouthfeel perceptions of numbing, sour, bitter and tingly. Environmental Conditions: Several studies were completed in 2015 that examined the influence of diet on final aquaculture product quality. In one study, image analysis was used to predict the fat content of sturgeon ovaries that had been categorized as having a low, medium, and high fat content based upon the caviar yield expressed as a percent of the total ovary weight; results were correlated with the chemical measurement of total fat (r2 =0.83). Apple Cider Consumer evaluation panels: Apple ciders were evaluated by consumers, with results showing that the willingness to purchase is influenced overall liking of the cider, flavor and aroma, while sweetness and bitterness do not affect WTP. This may indicate that drinkers are willing to pay for a product that provides a complete package of sensory experience, rather than individual components of the sensory experience Objective 2: To explore innovative applications of analytical and sensory techniques to answer questions regarding food and wine quality. Wine Finish: Over this past year, red wine finish was investigated including the influence of the wine matrix on sensory attributes. Temporal Check-All-That-Apply (TCATA) was used for the characterization of wine finish in wines varying in ethanol content. Results indicated that the finish of the high ethanol treatments were described by astringency, heat/ethanol burn, bitterness, dark fruit, and spices, while the finish of the low ethanol treatment was characterized by sourness, red fruit, and green flavors (p=0.05). Consumers (40%) liked the finish of the low ethanol wine compared to the high ethanol or commercial wines (both ~ 60% consumers) (p=0.05). Finally, methodology for instrumental analysis of wine finish using in-mouth Stir Bar Sorptive Extraction (SBSE)/gas chromatography was developed. Using this method, different concentrations of volatile compounds were detected in the mouth at varying times throughout the finish (p=0.05). These results demonstrated the application of this method for quantification of volatiles as they contribute to wine finish. Sensory testing for texture sensitive individuals: During 2015, an evaluation of 40 commonly consumed, commercially-available products was undertaken by an experienced sensory panel. A subset of these products (n=15) was then selected and presented to children with texture sensitivities, with their reactions of recorded and coded. Results of the experienced panel showed a wide variation in texture attributes of the 40 products. Eight products elicited more positive reactions from the children while the other four products elicited more negative reactions. The product texture attributes that elicited behaviors generally viewed as more positive included high pastiness, cohesiveness, smoothness and dissolvability. Product attributes that elicited more negative reactions from the children included hardness, loose particles, graininess and denseness. These results suggest that the children with texture sensitivities in this study displayed a preference for foods that were more dissolvable and smooth. Such specific findings of the texture preferences of children with texture sensitivities have not previously been reported in the literature. Objective 3: To study the interaction among compositional components of foods and wines and using analytical and sensory techniques. Wine: The influence of the interaction among alcohol, tannins and mannoproteins on the aroma, flavor, taste and mouthfeel characteristics of selected commercial Merlot wines was evaluated. Merlot wines (n=61) were characterized for wine chemistry parameters. Agglomerative clustering of these physicochemical characteristics revealed six groups of wines. Two wines were selected from each group (n=12) and profiled by a trained sensory evaluation panel and using the electronic tongue. Sensory evaluation results showed complex effects among tannins, alcohol and mannoproteins on the perception of most aromas, flavors, tastes and mouthfeel attributes. The e-tongue showed distinct differences among the taste attributes of the six groups of wines as indicated by a high discrimination index (D.I=95). Strong correlations (r>0.930) were reported between the electronic tongue and sensory perception of sweet, sour, bitter, burning, astringent and metallic. Beer: A headspace solid phase dynamic extraction coupled with gas chromatography mass spectrometry (HS-SPDE-GC/MS) method for the analysis of the volatile fraction of beer was optimized using response surface methodology. The optimized method was applied for the analysis of five commercial beers. A variety of compounds from different chemical classes were extracted from each sample, reflecting the effective application of the SPDE method for volatile compound extraction across different beers. E-tongue method development: As WSU is at the forefront on the E-tongue technology, efforts are directed toward method development. During this past year, we collaborated with researchers in the Dept. of Pharmacy at the University of British Columbia to evaluate new formulations of pharmaceuticals. We also performed analyses on apple cider, sparkling wine, quinoa and cheese. Objective 4: To evaluate consumer acceptance and definition of quality. To address this objective, the influence of wine processing on the chemical and sensory properties of traditional sparkling wines was evaluated, including determining the influence of carbonation on consumer perception and preference. Sparkling wine treatments (n=11) were produced through the addition of different concentrations of dextrose during wine processing to create sparkling wines varying in carbonation (CO2) level. A consumer sensory evaluation panel (n=48) evaluated a subset of these wines using a paired comparison test in which a sparkling wine at each CO2 concentration was compared to the control sparkling wine. Results showed a minimum CO2 concentration of >1.2 g CO2/L was required for consumers to detect mouthfeel differences compared to the control. Consumer preference also differed, with significant preferences observed for the wines containing 2.0 g CO2/L (p=0.05), and 4.0, 5.8 and 7.5 g CO2/L compared to the control, suggesting that consumers preferred increased carbonation in the treatments presented. The results of this study provide sparkling winemakers and manufacturers of other carbonated products insight into the influence of CO2 on consumer perception.

Publications

• Type: Journal Articles Status: Accepted Year Published: 2015 Citation: Tozer, P.*, Galinato, S.P., Ross, C.F., Miles, C.A. and McCluskey, J. 2015. Sensory Analysis and Willingness to Pay for Craft Cider. Journal of Wine Economics. doi:10.1017/jwe.2015.30
• Type: Journal Articles Status: Accepted Year Published: 2015 Citation: Shiroodi, S.G., Ovissipour, M., Ross, C.F. and Rasco, B. A*. 2016. Efficacy of electrolyzed oxidizing water as a pretreatment method for reducing Listeria monocytogenes contamination in cold-smoked Atlantic salmon (Salmo salar). Food Control. 60: 401-407. doi:10.1016/j.foodCont.2015.08.020
• Type: Journal Articles Status: Accepted Year Published: 2015 Citation: Ovissipour, M., Al-Qadiri, H., Lu, X., Hu, Y., Ross, C.F., Van Eenennaam, J.P. Doroshov, S and Rasco, B.R.* 2015. The effect of white sturgeon (Acipenser transmontanus) ovarian fat deposition on caviar yield and nutritional quality: introducing image processing method for sturgeon ovary fat determination. International Aquatic Research. DOI 10.1007/s40071-015-0111-0.
• Type: Journal Articles Status: Accepted Year Published: 2015 Citation: Castro, L.F. , Vixie, K. and Ross, C.F.* 2015. Optimization of a solid phase dynamic extraction (SPDE) method for beer volatile profiling. Food Analytical Methods. 8: 2115-2124. DOI 10.1007/s12161-015-0104-z.
• Type: Journal Articles Status: Accepted Year Published: 2015 Citation: Betiku, O.C., Barrows, F., Ross, C.F. and Sealey, W.M.* 2015. The effect of total replacement of fish oil with DHA-Gold� and plant oils on growth and fillet quality of rainbow trout (Oncorhynchus mykiss) fed a plant-based diet. Aquaculture Nutrition. DOI: 10.1111/anu.12234.
• Type: Journal Articles Status: Accepted Year Published: 2015 Citation: Castro, L.F. and Ross, C.F.* 2015. Determination of flavor compounds in beer using stir bar sorptive extraction and solid-phase microextraction. Journal of the Institute of Brewing. 121: 197-203. DOI: 10.1002/jib.219
• Type: Journal Articles Status: Under Review Year Published: 2015 Citation: Aamir, M., Ovissipour, M., Ross, C.F., Sablani, S. and Rasco, B*. Thermal kinetics of color, texture, �-carotene and sensory quality of baby carrot (Daucus carota L.) under pasteurization conditions. Journal of Food Science.
• Type: Journal Articles Status: Under Review Year Published: 2015 Citation: Baker, A.K., Castura, J.C. and Ross, C.F.* Temporal check-all-that-apply characterization and consumer acceptance of red wine finish. Journal of Food Science.
• Type: Journal Articles Status: Under Review Year Published: 2015 Citation: Craft, C., Myrick, C., Ross, C.F., Sealey, W., Gaylord, G., Barrows, F. and Fornshell, G. Growth, Proximate Composition, and Sensory Characteristics of Rainbow Trout Oncorhynchus mykiss Consuming Alternative Proteins. Aquaculture.
• Type: Journal Articles Status: Under Review Year Published: 2015 Citation: Diako, C. , McMahon, K.M., Mattinson, D.S., Evans, M.A. and Ross, C.F. * Alcohol, tannins and mannoproteins and their interactions influence the sensory properties of commercial Merlot wines. Journal of Wine Research.
• Type: Journal Articles Status: Under Review Year Published: 2015 Citation: Rosales-Soto, M., Ross, C.F., Younce, F., Fellman, J., Mattinson, D., Huber, K. and Powers, J. Physico-chemical and sensory evaluation of cooked fermented protein fortified cassava (Manihot esculenta Crantz) flour. Journal of the Science of Food and Agriculture.
• Type: Conference Papers and Presentations Status: Accepted Year Published: 2015 Citation: Castura, J.C.*, Baker, A.K. and Ross, C.F. September 2015. Characterizing wine finish using TCATA product contrails. Afrosense. Stellenbosch, South Africa.
• Type: Conference Papers and Presentations Status: Accepted Year Published: 2015 Citation: McMahon, K. , Culver, C. and Ross, C.F.* August 2015. The influence of sparkling wine carbonation level on sensory perception and consumer preference. Pangborn Sensory Science Symposium. Gothenburg, Sweden.
• Type: Conference Papers and Presentations Status: Accepted Year Published: 2015 Citation: Baker, A.K. , Castura, J. and Ross, C.F.* August 2015. Temporal check-all-that-apply characterization of wine finish. Pangborn Sensory Science Symposium. Gothenburg, Sweden.
• Type: Conference Papers and Presentations Status: Accepted Year Published: 2015 Citation: Smoot K. �, Baker, A., Diako, C., Kuchera, M. and Ross, C.F.* July 2015. Sensory and Chemical Analysis of a Grape Pomace Flour-Fortified Coffee Beverage. Institute of Food Technologists Annual Meeting. Chicago, IL.
• Type: Conference Papers and Presentations Status: Accepted Year Published: 2015 Citation: Meredith, M. �, Diako, C., Smoot, K. and Ross, C.F.* July 2015. Consumer Acceptance of a Polyphenol-Enriched Coffee Beverage. Institute of Food Technologists Annual Meeting. Chicago, IL.
• Type: Conference Papers and Presentations Status: Accepted Year Published: 2015 Citation: Diako, C. � and Ross, C.F.* July 2015. Interactions Among Alcohol, Tannins, and Mannoproteins Influence the Sensory Properties of Commercial Merlot Wines. Institute of Food Technologists Annual Meeting. Chicago, IL.
• Type: Conference Papers and Presentations Status: Accepted Year Published: 2015 Citation: McMahon, K. � and Ross, C.F.* July 2015. Temporal changes in carbonation perception in sparkling wine using quantitative descriptive analysis and temporal check-all-that-apply (TCATA). Institute of Food Technologists Annual Meeting. Chicago, IL.
• Type: Conference Papers and Presentations Status: Accepted Year Published: 2015 Citation: Baker, A.K. and Ross, C.F.* July 2015. Impact of wine composition on the sensory evaluation and consumer acceptance of Syrah wine finish. Institute of Food Technologists Annual Meeting. Chicago, IL.
• Type: Conference Papers and Presentations Status: Accepted Year Published: 2015 Citation: Baker, A.K. , Vixie, B., Rasco, B., Ovissipour, M., Van Eenennam, J. and Ross, C.F.* July 2015. Lexicon development and validation for caviar characterization and relationship to consumer preference. Institute of Food Technologists Annual Meeting. Chicago, IL.
• Type: Conference Papers and Presentations Status: Accepted Year Published: 2015 Citation: Diako, C. , Cartwright, Z., Edwards, C.G. and Ross, C.F.* February 2015. Application of the Electronic Tongue in the Evaluation of Wine Faults. Washington Association of Wine Grape Growers, Kennewick, WA.
• Type: Conference Papers and Presentations Status: Accepted Year Published: 2015 Citation: McMahon, K. , Culver, C. and Ross, C.F.* February 2015. Consumer evaluation of sparkling wines varying in carbonation content using paired comparison and preference testing. Washington Association of Wine Grape Growers, Kennewick, WA.
• Type: Theses/Dissertations Status: Accepted Year Published: 2015 Citation: Fleischman, Emily. (M.S. in Food Science). Thesis title: Sensory, antioxidant and textural properties of extruded puffed snack products with added wheat bran. 2013 - 2015.
• Type: Theses/Dissertations Status: Accepted Year Published: 2015 Citation: Baker, Allison. (Ph.D. in Food Science). Dissertation title: Sensory evaluation of the impact of wine matrix on red wine finish. 2012 - 2015.
• Type: Journal Articles Status: Under Review Year Published: 2015 Citation: McMahon, K.M. , Culver, C. and Ross, C.F.* The production and consumer perception of sparkling wines at different carbonation levels. Journal of Wine Research.
• Type: Journal Articles Status: Under Review Year Published: 2015 Citation: Nguyen, T., Kuchera, M., Smoot, K., Diako, C., Vixie, B. and Ross, C.F. Consumer acceptance of a polyphenolic enriched coffee beverage. Journal of Food Science.
• Type: Websites Status: Accepted Year Published: 2015 Citation: Professional website to inform potential students and collaborators about research and teaching. http://sfs.wsu.edu/facultystaff/ross/ Sensory Facility website to inform potential clients about the WSU Sensory Evaluation Service Center and recruit panelists. http://sfs.wsu.edu/sensory/

Progress 04/01/14 to 09/30/14

Outputs
Target Audience: Food processors, fruit and vegetable growers, winemakers, food manufacturing companies, fruit and vegetable breeders, flavor companies, market research companies, aquaculture and caviar industry, and wine marketers. Changes/Problems: A new graduate student joined my research group in Fall 2014 and time has been spent training him on appropriate protocols. What opportunities for training and professional development has the project provided? This research project has provided opportunities for the PI and graduate students to present research at regional and national conferences. This has allowed for networking opportunities with other professionals in the field. How have the results been disseminated to communities of interest? Results of this research were communicated using a number of methods and media, including 1) peer-reviewed journal articles, 2) presentations at technical meetings and appropriate industry-focused meetings, 3) WSU publications, 4) National newspaper coverage What do you plan to do during the next reporting period to accomplish the goals? Objective 1: To evaluate the impact of processing and environmental conditions on the chemical and sensory profiles of foods and wines. Processing: Red and white wines will be produced atthe WSU Student Winery, with the appropriate winemaking techniques applied. Sparkling wine will be produced in cooperation with a WA commercial winery with different processing treatments applied during winemaking. To study the effect of diet on the quality of aquaculture and meat products, various diets will be fed to the fish or animal during growth. The products will then be subjected to the chemical and sensory evaluations as described below. Environmental Conditions: Lentil seeds will be obtained from the USDA Lentil Breeding Program and grown in plant growth chambers using a timed day-night cycle. Plants will then be randomly assigned to one of two growth chambers, the chamber exposed to ozone ("treatment") or the chamber with no ozone exposure ("control"). Once the crops are established, they will be exposed to ozone at levels similar to those found in regions with high air pollution levels during summertime conditions (100 parts per billion by volume) generated by an ozone generator. Analytical Methods: General food chemistry measurements will include protein, carbohydrates, fat, ash, fiber and anti-nutritional factors (phytic acid, catechin). General wine chemistry measurements will include pH, titratable acidity (TA), tannin profile, as well as concentrations of soluble solids, alcohol, and mannoproteins. The aroma compounds in foods and wines will be isolated and concentrated using headspace solid-phase micro-extraction (HS-SPME), and GC/MS. Aroma and flavor compounds may also be analyzed using stir bar sorptive extraction (SBSE). Differences among samples in analytical measures will be evaluated using analysis of variance (ANOVA), with Tukey's mean separation and principal components analysis to visualize differences among samples (Stata, StataCorp). The Astree Electronic Tongue Unit (Alpha M.O.S., France) will be used for product evaluation. This instrument is equipped with a seven-sensor probe for sweetness, umami, metallic, bitter, sourness and spiciness/savory. Data from the E-tongue output will be analyzed to determine the differences among the treatments. In addition, the sensory evaluation data will be included in the analysis to determine the strength of agreement between the E-tongue and sensory data using principal component analysis (PCA). Sensory Methods: A trained sensory evaluation panel will be recruited to participate in the food or wine profiling panels. Panelists will be trained over several sessions to rate salient appearance, aroma, flavor, taste and texture attributes of the products using a 15-cm line scale. Computer software (Compusense®6.0, Canada) will be used to collect the sensory data. A three-way ANOVA will be used to determine the effects of panelist, replicate and treatment, as well as the appropriate interactions. Mean separation will be conducted using Tukey HSD, along with PCA. Consumer evaluation panels: Foods and wines will be evaluated by consumers who regularly consume that product. Following the collection of demographic information, consumers will be presented with the products of interest and asked to record their overall liking of that product, as well as their liking of salient attributes associated with that product. Consumers will be asked their willingness to purchase (WTP) the product. Data will be collected using Compusense. All data analyses to determine the differences in acceptance among products, as well as the difference in WTP, will be evaluated using Stata. Objective 2: To explore innovative applications of analytical and sensory techniques to answer questions regarding food and wine quality. Carbonation: Following the preparation of sparkling wine varying in concentrations of CO2, the wine will be analyzed for general wine parameters. Wines will also be analyzed using the E-tongue. A sensory evaluation panel will be recruited to participate in threshold determinations of carbon dioxide (effervescence). A large consumer survey will be generated using a web-based survey program to show short videos of each of the samples to determine the visual threshold of effervescence. Data will be analyzed using ANOVA, with consumer segmentation performed. Flavor release: The dynamics of flavor release will be studied using a novel in-mouth stir bar sorptive extraction (SBSE) method. This SBSE method will be applied using trained panelists to examine the release of flavors during product consumption. A PDMS-coated Twister (Gerstel, Germany) semi-encapsulated within a custom perforated glass casing for safety considerations (Buettner, 2004) will be placed in the mouth of trained panelists for different periods of time following product consumption. The stir bar will be removed and analyzed using GC/MS to determine time points of aroma release. E-tongue method development: As additional applications of this technology are explored, more methods will be developed. Areas of interest include examining the effect of saliva on the profiles determined using the E-tongue. Sensory testing for texture sensitive individuals: To prepare products with modified texture attributes, food extrusion will be utilized. Following production, products will be evaluated using fracture tests and tribological measurements to indicate breakdown and friction that may be experienced in the mouth. These foods will be evaluated by a population of infants and children who have been identified by their caregivers as having texture challenges with foods. These infants and children will then evaluate the newly developed products with their chewing cycles videotaped with standardized eating assessments will be scored from these videotapes. A small panel of individuals will be trained by the occupational therapist to code these reactions. Objective 3: To study the interaction among compositional components of foods and beverages using analytical and sensory techniques. Interactions among matrix components: Model wine solutions will be prepared by varying the following matrix components: ethanol, mannoprotein, tannin, fructose, tartaric acid and ethanol concentration. In beer, protein and carbohydrate levels will be varied. These model solutions will be spiked with odorants of different physico-chemical and aroma properties. Headspace (HS) analysis of aroma compounds of the model beverages will be performed using the optimized conditions for HS-SPME/GC-MS and by trained sensory panelists. Samples will also be analyzed using the E-tongue. Data will be analyzed as described above. Interactions among aroma compounds: Addition tests will be conducted to determine changes in aroma through the addition of the target group of related aroma compounds into the matrix. The sensorial effect of the addition of groups of compounds will be evaluated and based on the results, adescriptive analysis will be conducted. ANOVA will be performed to determine the effects of panelist, replicate and treatment. Objective 4: To evaluate consumer acceptance and definition of quality. In order to gain a better understanding of what sensory attributes drives consumer liking of a product, focus groups and large consumer studies will be undertaken in the WSU Sensory Evaluation Facility (Pullman), as well as other locations, including Spokane and Seattle. For the focus groups, we will focus on answering specific questions, using a well-defined questioning route. For the large consumer studies, we will make a series of chemical and instrumental measurements on the product in order to characterize the product as fully as possible. Consumer testing will then be performed to determine acceptance of the product, as well as WTP. Extensive demographic information will be collected on each consumer so as to provide consumer segmentation.

Impacts
What was accomplished under these goals? Washington State grows many important crops that have a significant impact on the economic success of the state. However, to maintain competitiveness with numerous regional and international competitors, high quality products need to be provided to the consumer. Different methods exist by which quality can be measured and include both sensory and instrumental methods. Sensory evaluation involves the measurement, analysis, and interpretation of reactions to characteristics of foods and beverages, as perceived by the senses of sight, smell, taste, touch, and hearing. To gather information regarding acceptance of a product by consumers, sensory evaluation is required since the acceptability of a food productcan only be measured completely and meaningfully by human subjects. A major objective ofthis research project is to examine wine quality. This was accomplished in several ways. First, the project evaluated the influence of interactions among wine components (ethanol, tannins, proteins and mannoproteins) on the sensory and chemical quality of commercial wines. To address the question of interactions among wine matrix components and their effect on quality, commercial Merlot wines (n=61) were evaluated for the following physicochemical parameters: soluble solids, pH, titratable acidity, alcohol, tannin profile (large polymeric pigments, small polymeric pigments, tannins, total phenolics), total proteins and mannoproteins. Chemical analysis also showed differences among the wines with alcohol and tannin profiles being the most important factors influencing the differences observed among these Merlot wines. From the chemical analysis data and applying cluster analysis, six clusters of wines were created, representing about 90% of the variation in the wines surveyed. Two wines from each group (n=12 wines) were profiled by a trained sensory evaluation panel. The trained panel results showed that matrix interactions influenced the sensory properties of the wines, including the interaction among mannoproteins, ethanol and tannin. Interactions within the wine matrix with wine flavors were also found to influence the perceived wine finish, a property that has been associated with high quality wines (Broadbent, 1979). Using a consumer panel, wine finish was evaluated using dealcoholized Syrah adjusted to two ethanol and tannin concentrations, with added flavor compounds. High ethanol resulted in a longer duration of finish for bell pepper, coconut, and floral notes compared to low ethanol. For wines spiked with floral and bell pepper flavor compounds, this longer finish was more acceptable to consumers compared to their low ethanol counterparts (Baker and Ross, 2014a). In a trained panel study of these wines, results indicated that elevated ethanol increased duration and intensity of the finish for floral and coconut flavors. For coconut, the high ethanol samples were more associated with a higher finish intensity and longer duration of finish. Flavor interactions also affected finish duration, with coconut finish duration shortened by10.4 s in the presence of a floral flavor (Baker and Ross, 2014b). These results highlight the influence of wine matrix on wine finish. In the study of white wine finish, results indicated that flavor compounds finished at different times (fruity finished before floral), and the length of finish of certain compounds (ie., mushroom and coconut flavor) were highly influenced by the other flavor compounds present (Goodstein et al., 2014). Beyond wine, interactions in other beverages, including beer, were shown to affect perceived sensory attributes (Castro and Ross, 2013; 2012; 2014). Also within beer, analytical methodologies were also developed to help better quantify the volatile compounds that are found in beer (Castro and Ross, 2014). Within food, sensory methods were applied to develop a new lexicon for the description of the sensory properties of caviar (Baker et al., 2014). This lexicon was featured by the Journal of Food Science, indicating its relevance to the caviar industry. Instrumental evaluations of aroma, taste and texture are also useful and provide objective measures of various physical and chemical parameters. These instrumental measures serve to complement sensory evaluation measurements, providing a more complete profile of the product. Some instrumental methods operate at the interface between sensory science and analytical techniques, including the electronic tongue (e-tongue). The e-tongue quantifies non-volatile organic and inorganic compounds, and similar to the human tongue, can provide a "taste fingerprint" based on the non-volatile profile of the product (sweet, sour, salty, bitter, umami, metallic). Overlaying sensory data on the e-tongue data allows us to see the influence of sensory data on product differentiation. While sensory evaluation is still used as the gold standard in the industry, developments in the instrumental field, such as the e-tongue, have allowed a closer relationship to be formed between these two techniques to provide a reliable indication of product sensory characteristics and a reliable prediction of overall acceptability. Over this past year, the e-tongue was used to evaluate wine faults to determine if this methodology could be as sensitive as sensory methods. First, the sensory impact of 4-ethyl catechol (4-EC), a compound that contributes to Brettanomyces-related aromas and flavors in wines was determined. The aroma threshold of 4-EC in a WA State Merlot was determined to be 823 µg/L. The e-tongue was able to discriminate (DI=82%) among the five concentrations of 4-EC (base wine, and wine samples ranging in 4-EC concentration from 493 to 1500 µg/L), suggesting that the e-tongue was more sensitive in detecting 4-EC than some consumers. In another study, two strains of Brettanomyces (E1 and I1a) were inoculated into experimental Cabernet Sauvignon wines. The e-tongue was able to discriminate among these differently treated wines (DI=91%). Similarly, the e-tongue was used to discriminate different levels of cork taint as contributed by the presence of trichloroanisole (TCA). TCA is responsible for musty notes in wines and has a published detection threshold of 2.1 parts per trillion (ppt). Riesling and Merlot were spiked with TCA at concentrations down to 0.25 ppt. In both wines, the e-tongue gave a high discrimination index (DI =84%) indicating its ability to distinguish different levels of the TCA in the wines. The e-tongue was also used to show differentiation among different sweeteners (Waldrop and Ross, 2014). This research will make important and original contributions in advancing the knowledge of food and wine quality. The effect of specific processing or environmental conditions on the final nutritional and sensory quality of various products will be determined. This information can be used by processors to aid in decisions regarding processing methods or other processing parameters. The application of innovative sensory and instrumental methods to answer these questions provides scientific information regarding product quality. In addition, gaining a better understanding of the sensory attributes that contribute to consumer acceptance and how these attributes change with processing and environmental conditions provides valuable information to the fruit growers, breeders and processors in Washington State, nationally and internationally.

Publications

• Type: Journal Articles Status: Published Year Published: 2014 Citation: Waldrop, M.E., and Ross, C.F. 2014. Sweetener blend optimization using mixture design methodology and the electronic tongue. Journal of Food Science. 79: S1782-94.
• Type: Journal Articles Status: Published Year Published: 2014 Citation: Baker, A.K. and Ross, C.F. 2014. Wine finish in red wine: the effect of ethanol and tannin concentration. Food Quality and Preference. 38: 65-74.
• Type: Journal Articles Status: Published Year Published: 2014 Citation: Baker, A.K. and Ross, C.F. 2014. Sensory evaluation of impact of wine matrix on red wine finish: A preliminary study. Journal of Sensory Studies. 29: 139-148.
• Type: Journal Articles Status: Published Year Published: 2014 Citation: Goodstein, E.S., Bohlscheid, J.B., Evans, M. and Ross, C.F. 2014. Perception of flavor finish in white wine: A time-intensity study. Food Quality and Preference. 36: 50-60.
• Type: Journal Articles Status: Published Year Published: 2014 Citation: Ross, C.F., Secor, A.C., Castro, L. and Harrison, R. 2014. Sensory threshold and consumer rejection of 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN) by wine consumers in New Zealand and United States. 2014. Australian Journal of Grape and Wine Research. 20: 335-339.
• Type: Journal Articles Status: Published Year Published: 2014 Citation: Pula, K., Parks, C.D. and Ross, C.F. 2014. Regulatory focus and food choice motives. Prevention orientation associated with mood, convenience and familiarity. Appetite. 78: 15-22.
• Type: Journal Articles Status: Published Year Published: 2014 Citation: Syamaladevi, R., Lupien, S.L., Bhunia, K., Sablani, S., Dugan, F., Rasco, B., Killinger, K., Dhingra, A., and Ross, C.F. 2014. UV-C light inactivation kinetics of Penicillium expansum on pear surfaces: Influence on physicochemical and sensory quality during storage. Postharvest Biology and Technology. 87: 27-32.
• Type: Journal Articles Status: Published Year Published: 2014 Citation: Gabrielyan, G., McCluskey, J., Marsh, T. and Ross, C.F. 2014. Willingness to pay for sensory attributes in beer. Agricultural and Resource Economics Review. 43: 125-139.
• Type: Journal Articles Status: Accepted Year Published: 2014 Citation: Baker, A.K., Vixie, B., Rasco, B., Ovissipour, M. and Ross, C.F. Development of lexicon for caviar and its usefulness for determining consumer preferences. Journal of Food Science. Accepted.
• Type: Journal Articles Status: Under Review Year Published: 2014 Citation: Castro, L.F. and Ross, C.F. Determination of Flavor Compounds in Beer using Stir Bar Sorptive Extraction and Solid-Phase Microextraction. Journal of the Institute of Brewing. Under review.
• Type: Journal Articles Status: Under Review Year Published: 2014 Citation: McMahon, K.M., Waldrop, M.E., Whiting, M.D., Pula, K. and Ross, C.F. Sweet cherry appearance and locally grown claim influence consumer liking. Submitted to Journal of Food Quality. Under review.
• Type: Websites Status: Accepted Year Published: 2014 Citation: Professional website to inform potential students and collaborators about my research and teaching. http://sfs.wsu.edu/facultystaff/ross/
• Type: Websites Status: Accepted Year Published: 2014 Citation: Sensory Facility website to inform potential clients about the WSU Sensory Evaluation Service Center and recruit panelists. http://sfs.wsu.edu/sensory/
• Type: Journal Articles Status: Under Review Year Published: 2014 Citation: Aamir, M., Ovissipour, M., Ross, C.F., Sablani, S. and Rasco, B. Thermal kinetics of color, texture, �-carotene and sensory quality of baby carrot (Daucus carota L.) under pasteurization conditions. LWT - Food Science and Technology. Under review.
• Type: Other Status: Accepted Year Published: 2014 Citation: Baker, A. and Ross, C.F. 2014. Impact of wine matrix on red wine finish and consumer acceptance. Practical Winery and Vineyard. Oct: 58-60.
• Type: Conference Papers and Presentations Status: Published Year Published: 2014 Citation: Diako, C., Weller, K., Vixie, B and Ross, C.F. 2014. Determination of 4-ethyl catechol in faulted wine using sensory evaluation and the electronic tongue. Meeting of the Society of Sensory Professionals. Tucson, AZ.
• Type: Conference Papers and Presentations Status: Accepted Year Published: 2014 Citation: Baker, A.K. and Ross, C.F. 2014. Sensory evaluation of the impact of wine matrix on red wine finish. Institute of Food Technologists Annual Meeting. New Orleans, LA
• Type: Conference Papers and Presentations Status: Accepted Year Published: 2014 Citation: McMahon, K., Waldrop, M.E., Whiting, M. and Ross, C.F. 2014. Sweet cherry appearance and the effect of locally grown knowledge on consumer acceptance. Institute of Food Technologists Annual Meeting. New Orleans, LA.
• Type: Conference Papers and Presentations Status: Accepted Year Published: 2014 Citation: Castro, L. and Ross, C.F. 2014. Correlation between sensory analysis and volatile composition of beer using multivariate analysis: Effect of the beer matrix on the sensory perception and volatile fraction behavior. American Society of Brewing Chemists. Chicago, IL.
• Type: Conference Papers and Presentations Status: Accepted Year Published: 2014 Citation: Castro, L. and Ross, C.F. 2014. Determination of flavor compounds in beer using stir bar sorptive extraction and solid-phase microextraction. American Society of Brewing Chemists. Chicago, IL.
• Type: Conference Papers and Presentations Status: Accepted Year Published: 2014 Citation: Castro, L. and Ross, C.F. 2014. Development and optimization of a solid phase dynamic extraction (SPDE) method for volatile compound determination in beer. American Society of Brewing Chemists. Chicago, IL.
• Type: Conference Papers and Presentations Status: Accepted Year Published: 2014 Citation: Diako, C., Weller, K., Vixie, B., Edwards, C.G. and Ross, C.F. 2014. What is that smell? Determination of the sensory impact pf 4-ethyl catechol (4-EC) in faulted wine using sensory evaluation and the electronic tongue. Washington State University Academic Showcase, Pullman, WA
• Type: Conference Papers and Presentations Status: Accepted Year Published: 2014 Citation: Diako, C., McMahon, K., Edwards, C.G., Evans, M.A. and Ross, C.F. 2014. Impact of alcohol, tannins, protein, mannoprotein and their interactions on the sensory properties of commercial Merlot wines. Washington Association of Wine Grape Growers, Kennewick, WA.
• Type: Conference Papers and Presentations Status: Accepted Year Published: 2014 Citation: Baker, A. and Ross, C.F. 2014. Sensory evaluation of the impact of wine matrix red wine finish. Washington Association of Wine Grape Growers, Kennewick, WA.