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With the aim to better understand how the differences related to the glass type can influence the consumer perception of the wine, the same product was assessed in each glass, at the same moment, for three times (t = 0, 40 and 120 min) during every tasting session. The evolution of wine in each glass was characterized also by a chemical and physical point of view, in order to verify if the different characteristics of the glasses utilized influenced the chemical parameters analyzed, so to justify the changes in the sensorial perception expressed by the panel components.Thanks to the general overlapping between the developments related to the evolution of sensorial, chemical and physical characteristics of the wine, it was possible to define a final classification of the types of glasses utilized and identify which glass seemed to show the best influence on the sensory perceptions of the wine tasted. [ABSTRACT FROM AUTHOR]

This investigation was to study the effect of the process and the oil type used on the oxidative state of chips made from commercially nixtamalized dry corn masa (NCC) and on its consumer acceptance. Continuous processes involving the use of tropical oil to produce NCC were highly prone to oxidization than the batches processed with corn oil. Trained judges were able to distinguish (p < 0.05) among oxidative treatment levels, in terms of the perception of the intensity of rancid taste, as fatty-oily, metallic, oxidized-rancid and stale-fatty food attributes. About 49% and 72% of consumers exchanged the evaluation of treatments from the highest to the lowest level of oxidation. Despite knowing the negative effects of oxidized lipids on health issues, about 23% to 41% of the consumers graded partially oxidized NCC as acceptable. In addition, this group preferred NCC with aromas and flavors commonly due to intermediate oxidation. [ABSTRACT FROM PUBLISHER]