The Impact of Liking of Wine and Food Items on Perceptions of Wine–Food Pairing

REFERENCES

• Bastian, S. E. P., Collins, C., & Johnson, T. E. (2010). Understanding consumer preferences for Shiraz wine and cheddar cheese pairings. Food Quality and Preference, 21(7), 668–678. doi:10.1016/j.foodqual.2010.02.002
   Web of Science ®Google Scholar
• Bastian, S. E. P., Payne, C. M., Perrenoud, B., Joscelyne, V. L., & Johnson, T. E. (2009). Comparisons between Australian consumers’ and industry experts’ perceptions of ideal wine and cheese combinations. Australian Journal of Grape and Wine Research, 15(2), 175–184. doi:10.1111/ajgw.2009.15.issue-2
   Web of Science ®Google Scholar
• Calvert, G. A. (2001). Crossmodal processing in the human brain: Insights from functional neuroimaging studies. Cerebral Cortex, 11, 1110–1123. doi:10.1093/cercor/11.12.1110
   PubMed Web of Science ®Google Scholar
• Dooley, L. M., Threlfall, R. T., Meullenet, J.-F., & Howard, L. R. (2012). Compositional and sensory impacts from blending red wine varietals. American Journal of Enology and Viticulture, 63(2), 241–250. doi:10.5344/ajev.2012.11086
   Web of Science ®Google Scholar
• Dornenburg, A., Page, K., & Sofronski, M. (2006). What to drink with what you eat. Boston, MA: Bulfinch Press.
   Google Scholar
• Fischer, U., Boulton, R. B., & Noble, A. C. (1994). Physiological factors contributing to the variability of sensory assessments: Relationships between salivary flow rate and temporal perceptions of gustatory stimuli. Food Quality and Preference, 5, 55–64. doi:10.1016/0950-3293(94)90008-6
   Google Scholar
• Goldstein, E. (2010). Daring pairings. Berkley, CA: University of California Press.
   Google Scholar
• Harrington, R. J. (2008). Food and wine pairing: A sensory experience. Hoboken, NJ: John Wiley & Sons.
   Google Scholar
• Harrington, R. J., & Hammond, R. (2005). The direct effects of wine and cheese characteristics on perceived match. Journal of Food Service Business Research, 8(4), 37–54. doi:10.1300/J369v08n04_04
   Google Scholar
• Harrington, R. J., & Hammond, R. (2006). Body deviation-from-match: The yin and yang of wine and food pairing? Journal of Culinary Science & Technology, 5(1), 51–69. doi:10.1300/J385v05n01_06
   Google Scholar
• Harrington, R. J., McCarthy, M., & Gozzi, M. (2010). Perceived match of wine and cheese and the impact of additional food elements: A preliminary study. Journal of Foodservice Business Research, 13(4), 311–330. doi:10.1080/15378020.2010.524541
   Google Scholar
• Immer, A. (2002). Great tastes made simple. New York, NY: Broadway Books.
   Google Scholar
• Jover, A. J. V., Montes, F. J. L., & Fuentes, M. M. F. (2004). Measuring perceptions of quality in food products: The case of red wine. Food Quality and Preference, 15(5), 453–469. doi:10.1016/j.foodqual.2003.08.002
   Web of Science ®Google Scholar
• King, M., & Cliff, M. (2005). Evaluation of ideal wine and cheese pairs using a deviation from-ideal scale with food and wine experts. Journal of Food Quality, 28(3), 245–256. doi:10.1111/jfq.2005.28.issue-3
   Web of Science ®Google Scholar
• Madrigal-Galan, B., & Heymann, H. (2006). Sensory effects of consuming cheese prior to evaluating red wine flavor. American Journal of Enology and Viticulture, 57(1), 12–22.
   Web of Science ®Google Scholar
• Nygren, I. T., Gustafsson, I., Haglund, A., Johansson, L., & Noble, A. C. (2001). Flavor changes produced by wine and food interactions: Chardonnay wine and hollandaise sauce. Journal of Sensory Studies, 16(5), 461–470. doi:10.1111/jss.2001.16.issue-5
   Web of Science ®Google Scholar
• Nygren, I. T., Gustafsson, I., & Johansson, L. (2002). Perceived flavour changes in white wine after tasting blue mould cheese. Food Service Technology, 2(4), 163–171. doi:10.1046/j.1471-5740.2002.00048.x
   Google Scholar
• Nygren, I. T., Gustafsson, I., & Johansson, L. (2003a). Effects of tasting technique—sequential tasting vs. mixed tasting—on perception of dry white wine and blue mould cheese. Food Service Technology, 3(2), 61–69. doi:10.1046/j.1471-5740.2003.00066.x
   Google Scholar
• Nygren, I. T., Gustafsson, I., & Johansson, L. (2003b). Perceived flavour changes in blue mould cheese after tasting white wine. Food Science Technology, 3(3–4), 143–150.
   Google Scholar
• Pettigrew, S., & Charters, S. (2006). Consumers’ expectations of food and alcohol pairing. British Food Journal, 108(3), 169–180. doi:10.1108/00070700610650990
   Web of Science ®Google Scholar
• Rosengarten, D. & Wesson, J. (1989). Red wine with fish: The new art of matching wine with food. New York, NY: Simon and Schuster.
   Google Scholar
• Saks, A. M. (1995). Longitudinal field investigation of the moderating and mediating effects of self-efficacy on the relationship between training and newcomer adjustment. Journal of Applied Psychology, 80(2), 211–225. doi:10.1037/0021-9010.80.2.211
   PubMed Web of Science ®Google Scholar
• Shepherd, G. M. (2006). Smell images and the flavour system in the human brain. Nature, 444, 316–321. doi:10.1038/nature05405
   PubMed Web of Science ®Google Scholar
• Simon, J. (1996). Wine with food. New York, NY: Simon and Schuster.
   Google Scholar
• Smith, C. (2010). Postmodern winemaking: Astringency and harmony in tannins. Retrieved from http://www.winesandvines.com/template.cfm?section=columns_article&content=78078&columns_id=92
   Google Scholar
• Tuorila, H., & Monteleone, E. (2009). Sensory food science in the changing society: Opportunities, needs, and challenges. Trends in Food Science & Technology, 20, 54–62. doi:10.1016/j.tifs.2008.10.007
   Web of Science ®Google Scholar
• Vinography. (2008). Food and wine pairing is just a big scam. Retrieved from http://www.vinography.com/archives/2008/03/food_and_wine_pairing_is_just.html
   Google Scholar