The study determined optimal parameters to four preprocessing techniques for mid-infrared (MIR) s... more The study determined optimal parameters to four preprocessing techniques for mid-infrared (MIR) spectra of wines and grape berry homogenates and tested MIR's ability to model sensory properties of research Cabernet Sauvignon and Chardonnay wines. Savitsky-Golay (SG) derivative, smoothing points, and polynomial order, and extended multiplicative signal correction (EMSC) polynomial were investigated as preprocessing techniques at 2, 2, 5, and 3 levels, respectively, all in combination. Preprocessed data were analysed with partial least squares regression (PLS) to model the wine sensory data and the regression coefficients of PLS calibration models (R 2) were further analysed with multivariate analysis of variance (MANOVA). SG transformations were significant factors from the MANOVA that influenced R 2 , while EMSC did not. Overall, PLSR models that predicted wine sensory characteristics gave a poor to moderate R 2. Consistently predicting wine sensory attributes within a variety and across vintages is challenging, regardless of using grape or wine spectra as predictors.
The relative activities in vivo of IGFs that differ in their association affinities towards IGF b... more The relative activities in vivo of IGFs that differ in their association affinities towards IGF binding proteins (IGFBPs) have been examined in a series of comparisons between IGF-I and LR3IGF-I. IGF-I has approximately 1000 fold higher affinity than LR3IGF-I towards IGFBP-3, IGFBP-4, total rat plasma IGFBPs and L6 myoblast BP. In cultured L6 myoblasts the reduced association with IGFBPs gives LR3IGF-I a 5-10 fold greater biological potency. Chronic administration of the peptides over 14 days to normal female rats produces marked increases in body weight, nitrogen retention and food conversion efficiency as well as retention of the carcass composition and fractional weights of the gut, spleen and thymus that are characteristic of the younger age. In the growth measurements LR3IGF-I is 6 fold more potent than IGF-I, thus reflecting the in vitro difference. In a second series of experiments in which the clearance rates of the two peptides were compared, LR3IGF-I was shown to be removed from the plasma much more rapidly than was IGF-I, a difference reflecting the poor association of LR3IGF-I with plasma IGFBPs. The crucial relevance of binding protein association in explaining the difference was confirmed in pregnant rats where IGFBP levels are markedly reduced. In this condition only the clearance of IGF-I was affected to produce a clearance rate almost as rapid as that found with LR3IGF-I. These experiments demonstrate that an IGF variant which associates poorly with IGFBPs is removed more rapidly from the blood and is more potent than IGF-I.
International Journal of Hospitality Management, Oct 1, 2019
Australia, the world's 4 th largest wine exporter by value, has implemented marketing to promote ... more Australia, the world's 4 th largest wine exporter by value, has implemented marketing to promote a link between fine wines and its provenance. However, to be successful it is necessary to first understand consumer perceptions of what constitutes a fine wine. An online survey was conducted with Australian wine consumers (n = 349) to define Australian fine wine based on sensory attributes, grape variety, wine region, label information, and food pairing, and how that definition differs as a function of consumer wine involvement. Overall, all consumers valued provenance, however highly involved wine Enthusiasts appeared to utilise more information and had broader sensory vocabulary than Aspirant and No Frills consumers. The identified sensory attributes, regions and preferred food pairings for fine Australian Chardonnay and Shiraz wines will help the wine and hospitality sectors to tailor its services and communication to incorporate fine wines in wine lists and their region specific marketing. 'quality wines' is that there are no objective ways of measuring wine quality nor communicating what it is and how sensory factors driving quality are weighted (Gambetta et al., 2017). Regarding predictors of wine quality in Australia, Horowitz and Lockshin (2002) reported that the importance of price, region, expert rating, vintage and size of
This is a PDF file of an article that has undergone enhancements after acceptance, such as the ad... more This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.
From section - Volume 3Wine has been a part of human history for millennia and is an economically... more From section - Volume 3Wine has been a part of human history for millennia and is an economically important global industry. Wine is considered as a luxury product, which makes it highly susceptible to fraud and adulteration. Authentication methods and traceability systems designed to protect wine provenance and quality have therefore gained the interest of both researchers and the wine industry. Analytical approaches in combination with chemometrics can authenticate wine by identifying and modeling specific chemical markers or spectral fingerprints. Traceability systems can track and record movements in the supply chain, and by using various devices (e.g., tags, seals, smart phones), can even transmit information to the consumer to provide confidence in the authenticity of a wine. Beyond systems that help in the detection and delivery of an authentic product, the wine industry can also use marketing tools to convey an authentic image and target consumers in an engaging way. This requires an understanding of authenticity from the consumer perspective.Ranaweera K.R. Ranaweera, Lira Souza Gonzaga, Dimitra L.Capone, Susan E.P. Bastian, David W.Jeffer
American Journal of Enology and Viticulture, Oct 30, 2017
Bossan, and all members of the sensory panel. Tarac Technologies Pty Ltd is greatly appreciated f... more Bossan, and all members of the sensory panel. Tarac Technologies Pty Ltd is greatly appreciated for the donation of grape tannin extracts and Laffort Australia for the gratuitous potato proteins.
Epithelial cells line the lumens of organs including the gastrointestinal tract, kidney tubules a... more Epithelial cells line the lumens of organs including the gastrointestinal tract, kidney tubules and respiratory airways, where they regulate the transport of electrolytes and the movement of macromolecules. The current study aimed to investigate the transport of IGF-I across epithelial cell barriers. Epithelial cell lines derived from gut (IEC-6), kidney (MDBK) and lung (Mv1Lu) were shown to possess high-affinity, functional receptors for IGF-I and formed tight junctions in monolayer culture. To investigate the transport of IGF-I, the three cell lines were grown on microporous filters in a bi-chamber system. In comparison with filters without cells, IEC-6 and Mv1Lu epithelial cell monolayers restricted the passage of 125 I-IGF-I and [ 3 H]inulin, whereas the MDBK cells virtually occluded any passage of these molecules. Transport of 125 I-IGF-I across the epithelial cell monolayers was significantly less than that of [ 3 H]inulin, suggesting that the binding of 125 I-IGF-I to high-affinity IGF receptors or IGF-binding proteins retarded its transport. Moreover, 125 I-IGF-I transport was not inhibited by the presence of excess unlabelled IGF-I. Our findings provide evidence for the restricted diffusion of intact, free IGF-I across gut, kidney and lung epithelial cell monolayers via a paracellular or low-affinity transcellular pathway.
American Journal of Enology and Viticulture, Dec 15, 2017
Formal or informal sensory analyses of grapes are often used to determine when a parcel of fruit ... more Formal or informal sensory analyses of grapes are often used to determine when a parcel of fruit should be harvested to produce a certain wine style. This study investigated whether relationships exist between sensory perceptions and basic chemical measures of Chardonnay grape berries and the corresponding wines. Chardonnay grape parcels were harvested at commercial maturity from across South Australia in vintages 2015 and 2016, yielding a total of 25 and 24 samples, respectively. Grapes were evaluated using berry sensory assessment (BSA) and vinified identically using small-scale winemaking, and the resulting wines were evaluated with descriptive sensory analysis. Sensory assessors were trained in the respective sensory evaluation methods. Chardonnay grape and wine samples were discriminated by the panel according to sensory attributes, and the fruit could also be discriminated by basic chemistry measures. However, differences in Chardonnay wines were subtle compared with those in grapes, as indicated by low effect sizes. Moderate validation models (R2Val = 0.53 to 0.81) of partial least squares regression (PLSR) 1 were determined in the 2015 vintage, using BSA attributes as x-variables and wine sensory attributes as y-variables, but poor models were obtained with the 2016 vintage (R2Val < 0.5). In the 2015 models, relationships were found for wine attributes of heat, sourness, and astringency, possibly due to slight variations in ripeness. Strong relationships that revealed wine style from variations in grapes were not found. Overall, relating the sensory characteristics of Chardonnay grapes to the wines was challenging and indicated that variation in style of these varietal wines does not greatly depend on the raw grape material.
Abstract This study explored food and wine pairing-related gastronomic experiences under blind an... more Abstract This study explored food and wine pairing-related gastronomic experiences under blind and informed (wine provenance) conditions. Based on three descriptive analyses (food alone, wine alone, and food and wine together) by the same tasting panel, specific food and wine pairings (n=8) were selected for consumer tastings, which explored the pre-consumption (informed vs blind condition), core-consumption (liking, appropriateness of pairing, balance, sensory complexity, and expected price), and post-consumption (vividness, remembered liking, memorability, and loyalty) experiences in relation to the sensory profiles of the pairings. All tastings were conducted in a sensory laboratory to standardise the environment effect. During core-consumption, information level significantly impacted consumer ratings for both sensory complexity and 15 emotions. Appropriate pairings corresponded with increased liking, sensory complexity, and expected prices for wine, and emotions of positive valence, but no pairing by information level interactions were evident. Perhaps the context of dining had larger impact on consumer behaviour than provenance information. In the post-consumption experience, information level affected the vividness of the tasting, whereas the most appropriate pairings commanded significant vividness, remembered liking, memorability and loyalty ratings. The significant pairing by information level interaction on remembered liking may be beneficial for the word-of-mouth effect. Appropriate pairings may be important for positive gastronomic experiences, and could provide businesses with higher customer satisfaction and spending.
This article is an open access article distributed under the terms and conditions of the Creative... more This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY
Significant levels of IGF-I are found in wound fluid. The contribution that systemic IGF-I makes ... more Significant levels of IGF-I are found in wound fluid. The contribution that systemic IGF-I makes to the total IGF-I pool in wounds and the influence of IGF binding proteins (IGFBPs) on the delivery of systemic IGF-I to these These data point to the importance of IGFBPs in determining the pharmacokinetic parameters of IGF-I in an extracellular fluid-expanded state. They also suggest only a minor role for endocrine IGF-I in surface wound repair.
This study sought to identify sensory attributes of appropriate food and wine pairings and relate... more This study sought to identify sensory attributes of appropriate food and wine pairings and relate them to balance, consumer liking, sensory complexity, and expected price. A descriptive analysis panel (n = 8) evaluated four Australian Shiraz wines along with four complex food samples, yielding 16 wine and food combinations. Based on the sensory profiles, distinct food and wine pairings (n = 6) were selected for consumer preference tests, comprising a real life, pseudo-three course meal with two wines. According to American consumers (n = 108), in the most appropriate pairings, flavour intensities increased and wine taste attributes changed in relation to individual components. Appropriate pairings positively correlated with liking, sensory complexity, and expected price to pay, and negatively with balance as a slight wine dominance was preferred. Pairings had an increase in liking and sensory complexity over the individual wine but not the food component. To account for individual variability, consumers were segmented by their liking of the pairing. Key drivers of successful pairings across consumer clusters were similar to the average consumer results, however, the preferred pairings differed by cluster. The findings suggest, the quality of food and wine pairings might be better measured with a combination of direct (dominance/balance, appropriateness of pairing) and indirect methods (sensory complexity, liking), instead of a single scale, and consumer segmentation may better account for the variability of results. The outcome of this study enhanced the understanding of the relationship between consumer behaviour and food and wine pairings.
Betacellulin, a member of the epidermal growth factor (EGF) family, was originally isolated and i... more Betacellulin, a member of the epidermal growth factor (EGF) family, was originally isolated and identified from the conditioned medium from a murine pancreatic -cell carcinoma cell line. Recently, we isolated bovine betacellulin from a growth factor enriched cheese whey extract, but there is no information on the presence of betacellulin in other biological fluids. We have cloned the cDNA for bovine betacellulin, produced recombinant betacellulin and shown that it has a similar potency to the purified native molecule in stimulating the proliferation of Balb/ c3T3 fibroblasts. We have produced a polyclonal antiserum to bovine betacellulin which did not cross-react with EGF or transforming growth factor-(TGF-). The antibody was used in a homologous RIA that was able to detect betacellulin in pooled bovine colostrum sampled during the first 3 days after calving (2•30 0•11 ng/ml mean ...; n=6), in bovine milk soluble fraction (1•93 0•64 ng/ml mean ...; n=5) and in bovine cheese whey (2•59 0•16 ng/ml mean ...; n=3). The betacellulin concentration in foetal bovine serum (FBS) (3•68 0•59 ng/ml mean ...; n=6) greatly exceeded that of betacellulin in serum from male calves 1 and 5 weeks of age (0•53 0•15 ng/ml and 0•70 0•09 ng/ml respectively; mean ...; n=9). Betacellulin measured in the serum of these same animals when aged between 27 and 43 weeks was below the detection limits of the RIA. Sera from 10 out of 36 unmated heifers contained betacellulin levels within the detection limits of the assay (0•433 0•06 ng/ml mean ...; n=10). The presence of betacellulin in bovine colostrum and milk suggests that it plays a role in the growth and development of the neonate and/or mammary gland function. The results also show that betacellulin is undetectable in the castrated adult male circulation. Additionally, although present in very low amounts, serum betacellulin could be under hormonal regulation in the female, since betacellulin was detected in sera from 27% of the unmated heifers examined in this study. The high levels of betacellulin detected in FBS relative to newborn and adult serum suggests a possible endocrine role for this growth factor in the bovine foetus.
Mechanisms underlying astringency perception are not clearly understood. It has been suggested th... more Mechanisms underlying astringency perception are not clearly understood. It has been suggested that oral epithelial cells play a role. A cell-based bioassay has been developed to define the interactions of astringent grape seed procyanidins with oral epithelial cells. ...
As a robust analytical method, spectrofluorometric analysis with machine learning modelling has r... more As a robust analytical method, spectrofluorometric analysis with machine learning modelling has recently been used to authenticate wine from different regions, vintages and varieties. This preliminary study investigated whether the molecular fingerprint obtained with this approach is maintained throughout the winemaking process, along with assessing different percentages of wine in a blend. Monovarietal wine samples were collected at different stages of the winemaking process and analysed with the absorbance-transmission and fluorescence excitation-emission matrix (A-TEEM) technique. Wines were clustered tightly according to origin for the different winemaking stages, with some clear separation of different regions and varieties based on principal component analysis. In addition, wines were classified with 100 % accuracy according to varietal origin using extreme gradient boosting (XGB) discriminant analysis. The sensitivity of the A-TEEM technique was such that it allowed for accur...
Highlights • Review of recent publications on wine emotions research. No standardised wine emotio... more Highlights • Review of recent publications on wine emotions research. No standardised wine emotions list or understanding of cultural nuances. • Individual variation and temporal dimension of wine emotions are not understood.
Wine astringency is important for quality and consumer acceptance. Perception of this mouthfeel i... more Wine astringency is important for quality and consumer acceptance. Perception of this mouthfeel is temporal and can be separated further into unique textural sub-qualities. Quantitative data on these astringent sub-qualities in wine however are poorly understood. The aim of this study was to characterize the dynamic astringency profiles of 13 Australian commercial red wines and 2 rosés made from 11 grape varieties using modified progressive profiling by a trained sensory panel (n = 8). Seven attributes generated and defined by the panel (overall astringent intensity and 6 sub-qualities: pucker, mouth coat, dry, grippy, adhesive and graininess) were scored at six time periods (each lasting 10 s), with 20 s gap between each time period. Attributes were rated on 15 cm scales with anchors at 10 and 90% and samples were evaluated in duplicate. The wine composition as well as phenolic profiles were determined. Intensities of astringent sub-qualities were correlated with overall intensity, but the sub-quality profiles at a specific evaluation period and the progression of an attribute varied differently depending on the wine. The discrimination of wines at each time interval was dependent on attribute, and the relative importance of each astringent sub-quality varied at different evaluation periods. Correlations between mouthfeel attributes and chemical measures were established. This study demonstrated the utilisation of modified progressive profiling for wine astringency evaluation, providing a tool to capture quantitative data on astringent sub-qualities in wine.
• Orange flavour perception intensity was enhanced by the addition of alum to water. • Astringent... more • Orange flavour perception intensity was enhanced by the addition of alum to water. • Astringent sensations were enhanced by addition of IBMP to alum in water. • Enhancement of astringency with IBMP was concentration dependent.
The study determined optimal parameters to four preprocessing techniques for mid-infrared (MIR) s... more The study determined optimal parameters to four preprocessing techniques for mid-infrared (MIR) spectra of wines and grape berry homogenates and tested MIR's ability to model sensory properties of research Cabernet Sauvignon and Chardonnay wines. Savitsky-Golay (SG) derivative, smoothing points, and polynomial order, and extended multiplicative signal correction (EMSC) polynomial were investigated as preprocessing techniques at 2, 2, 5, and 3 levels, respectively, all in combination. Preprocessed data were analysed with partial least squares regression (PLS) to model the wine sensory data and the regression coefficients of PLS calibration models (R 2) were further analysed with multivariate analysis of variance (MANOVA). SG transformations were significant factors from the MANOVA that influenced R 2 , while EMSC did not. Overall, PLSR models that predicted wine sensory characteristics gave a poor to moderate R 2. Consistently predicting wine sensory attributes within a variety and across vintages is challenging, regardless of using grape or wine spectra as predictors.
The relative activities in vivo of IGFs that differ in their association affinities towards IGF b... more The relative activities in vivo of IGFs that differ in their association affinities towards IGF binding proteins (IGFBPs) have been examined in a series of comparisons between IGF-I and LR3IGF-I. IGF-I has approximately 1000 fold higher affinity than LR3IGF-I towards IGFBP-3, IGFBP-4, total rat plasma IGFBPs and L6 myoblast BP. In cultured L6 myoblasts the reduced association with IGFBPs gives LR3IGF-I a 5-10 fold greater biological potency. Chronic administration of the peptides over 14 days to normal female rats produces marked increases in body weight, nitrogen retention and food conversion efficiency as well as retention of the carcass composition and fractional weights of the gut, spleen and thymus that are characteristic of the younger age. In the growth measurements LR3IGF-I is 6 fold more potent than IGF-I, thus reflecting the in vitro difference. In a second series of experiments in which the clearance rates of the two peptides were compared, LR3IGF-I was shown to be removed from the plasma much more rapidly than was IGF-I, a difference reflecting the poor association of LR3IGF-I with plasma IGFBPs. The crucial relevance of binding protein association in explaining the difference was confirmed in pregnant rats where IGFBP levels are markedly reduced. In this condition only the clearance of IGF-I was affected to produce a clearance rate almost as rapid as that found with LR3IGF-I. These experiments demonstrate that an IGF variant which associates poorly with IGFBPs is removed more rapidly from the blood and is more potent than IGF-I.
International Journal of Hospitality Management, Oct 1, 2019
Australia, the world's 4 th largest wine exporter by value, has implemented marketing to promote ... more Australia, the world's 4 th largest wine exporter by value, has implemented marketing to promote a link between fine wines and its provenance. However, to be successful it is necessary to first understand consumer perceptions of what constitutes a fine wine. An online survey was conducted with Australian wine consumers (n = 349) to define Australian fine wine based on sensory attributes, grape variety, wine region, label information, and food pairing, and how that definition differs as a function of consumer wine involvement. Overall, all consumers valued provenance, however highly involved wine Enthusiasts appeared to utilise more information and had broader sensory vocabulary than Aspirant and No Frills consumers. The identified sensory attributes, regions and preferred food pairings for fine Australian Chardonnay and Shiraz wines will help the wine and hospitality sectors to tailor its services and communication to incorporate fine wines in wine lists and their region specific marketing. 'quality wines' is that there are no objective ways of measuring wine quality nor communicating what it is and how sensory factors driving quality are weighted (Gambetta et al., 2017). Regarding predictors of wine quality in Australia, Horowitz and Lockshin (2002) reported that the importance of price, region, expert rating, vintage and size of
This is a PDF file of an article that has undergone enhancements after acceptance, such as the ad... more This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.
From section - Volume 3Wine has been a part of human history for millennia and is an economically... more From section - Volume 3Wine has been a part of human history for millennia and is an economically important global industry. Wine is considered as a luxury product, which makes it highly susceptible to fraud and adulteration. Authentication methods and traceability systems designed to protect wine provenance and quality have therefore gained the interest of both researchers and the wine industry. Analytical approaches in combination with chemometrics can authenticate wine by identifying and modeling specific chemical markers or spectral fingerprints. Traceability systems can track and record movements in the supply chain, and by using various devices (e.g., tags, seals, smart phones), can even transmit information to the consumer to provide confidence in the authenticity of a wine. Beyond systems that help in the detection and delivery of an authentic product, the wine industry can also use marketing tools to convey an authentic image and target consumers in an engaging way. This requires an understanding of authenticity from the consumer perspective.Ranaweera K.R. Ranaweera, Lira Souza Gonzaga, Dimitra L.Capone, Susan E.P. Bastian, David W.Jeffer
American Journal of Enology and Viticulture, Oct 30, 2017
Bossan, and all members of the sensory panel. Tarac Technologies Pty Ltd is greatly appreciated f... more Bossan, and all members of the sensory panel. Tarac Technologies Pty Ltd is greatly appreciated for the donation of grape tannin extracts and Laffort Australia for the gratuitous potato proteins.
Epithelial cells line the lumens of organs including the gastrointestinal tract, kidney tubules a... more Epithelial cells line the lumens of organs including the gastrointestinal tract, kidney tubules and respiratory airways, where they regulate the transport of electrolytes and the movement of macromolecules. The current study aimed to investigate the transport of IGF-I across epithelial cell barriers. Epithelial cell lines derived from gut (IEC-6), kidney (MDBK) and lung (Mv1Lu) were shown to possess high-affinity, functional receptors for IGF-I and formed tight junctions in monolayer culture. To investigate the transport of IGF-I, the three cell lines were grown on microporous filters in a bi-chamber system. In comparison with filters without cells, IEC-6 and Mv1Lu epithelial cell monolayers restricted the passage of 125 I-IGF-I and [ 3 H]inulin, whereas the MDBK cells virtually occluded any passage of these molecules. Transport of 125 I-IGF-I across the epithelial cell monolayers was significantly less than that of [ 3 H]inulin, suggesting that the binding of 125 I-IGF-I to high-affinity IGF receptors or IGF-binding proteins retarded its transport. Moreover, 125 I-IGF-I transport was not inhibited by the presence of excess unlabelled IGF-I. Our findings provide evidence for the restricted diffusion of intact, free IGF-I across gut, kidney and lung epithelial cell monolayers via a paracellular or low-affinity transcellular pathway.
American Journal of Enology and Viticulture, Dec 15, 2017
Formal or informal sensory analyses of grapes are often used to determine when a parcel of fruit ... more Formal or informal sensory analyses of grapes are often used to determine when a parcel of fruit should be harvested to produce a certain wine style. This study investigated whether relationships exist between sensory perceptions and basic chemical measures of Chardonnay grape berries and the corresponding wines. Chardonnay grape parcels were harvested at commercial maturity from across South Australia in vintages 2015 and 2016, yielding a total of 25 and 24 samples, respectively. Grapes were evaluated using berry sensory assessment (BSA) and vinified identically using small-scale winemaking, and the resulting wines were evaluated with descriptive sensory analysis. Sensory assessors were trained in the respective sensory evaluation methods. Chardonnay grape and wine samples were discriminated by the panel according to sensory attributes, and the fruit could also be discriminated by basic chemistry measures. However, differences in Chardonnay wines were subtle compared with those in grapes, as indicated by low effect sizes. Moderate validation models (R2Val = 0.53 to 0.81) of partial least squares regression (PLSR) 1 were determined in the 2015 vintage, using BSA attributes as x-variables and wine sensory attributes as y-variables, but poor models were obtained with the 2016 vintage (R2Val < 0.5). In the 2015 models, relationships were found for wine attributes of heat, sourness, and astringency, possibly due to slight variations in ripeness. Strong relationships that revealed wine style from variations in grapes were not found. Overall, relating the sensory characteristics of Chardonnay grapes to the wines was challenging and indicated that variation in style of these varietal wines does not greatly depend on the raw grape material.
Abstract This study explored food and wine pairing-related gastronomic experiences under blind an... more Abstract This study explored food and wine pairing-related gastronomic experiences under blind and informed (wine provenance) conditions. Based on three descriptive analyses (food alone, wine alone, and food and wine together) by the same tasting panel, specific food and wine pairings (n=8) were selected for consumer tastings, which explored the pre-consumption (informed vs blind condition), core-consumption (liking, appropriateness of pairing, balance, sensory complexity, and expected price), and post-consumption (vividness, remembered liking, memorability, and loyalty) experiences in relation to the sensory profiles of the pairings. All tastings were conducted in a sensory laboratory to standardise the environment effect. During core-consumption, information level significantly impacted consumer ratings for both sensory complexity and 15 emotions. Appropriate pairings corresponded with increased liking, sensory complexity, and expected prices for wine, and emotions of positive valence, but no pairing by information level interactions were evident. Perhaps the context of dining had larger impact on consumer behaviour than provenance information. In the post-consumption experience, information level affected the vividness of the tasting, whereas the most appropriate pairings commanded significant vividness, remembered liking, memorability and loyalty ratings. The significant pairing by information level interaction on remembered liking may be beneficial for the word-of-mouth effect. Appropriate pairings may be important for positive gastronomic experiences, and could provide businesses with higher customer satisfaction and spending.
This article is an open access article distributed under the terms and conditions of the Creative... more This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY
Significant levels of IGF-I are found in wound fluid. The contribution that systemic IGF-I makes ... more Significant levels of IGF-I are found in wound fluid. The contribution that systemic IGF-I makes to the total IGF-I pool in wounds and the influence of IGF binding proteins (IGFBPs) on the delivery of systemic IGF-I to these These data point to the importance of IGFBPs in determining the pharmacokinetic parameters of IGF-I in an extracellular fluid-expanded state. They also suggest only a minor role for endocrine IGF-I in surface wound repair.
This study sought to identify sensory attributes of appropriate food and wine pairings and relate... more This study sought to identify sensory attributes of appropriate food and wine pairings and relate them to balance, consumer liking, sensory complexity, and expected price. A descriptive analysis panel (n = 8) evaluated four Australian Shiraz wines along with four complex food samples, yielding 16 wine and food combinations. Based on the sensory profiles, distinct food and wine pairings (n = 6) were selected for consumer preference tests, comprising a real life, pseudo-three course meal with two wines. According to American consumers (n = 108), in the most appropriate pairings, flavour intensities increased and wine taste attributes changed in relation to individual components. Appropriate pairings positively correlated with liking, sensory complexity, and expected price to pay, and negatively with balance as a slight wine dominance was preferred. Pairings had an increase in liking and sensory complexity over the individual wine but not the food component. To account for individual variability, consumers were segmented by their liking of the pairing. Key drivers of successful pairings across consumer clusters were similar to the average consumer results, however, the preferred pairings differed by cluster. The findings suggest, the quality of food and wine pairings might be better measured with a combination of direct (dominance/balance, appropriateness of pairing) and indirect methods (sensory complexity, liking), instead of a single scale, and consumer segmentation may better account for the variability of results. The outcome of this study enhanced the understanding of the relationship between consumer behaviour and food and wine pairings.
Betacellulin, a member of the epidermal growth factor (EGF) family, was originally isolated and i... more Betacellulin, a member of the epidermal growth factor (EGF) family, was originally isolated and identified from the conditioned medium from a murine pancreatic -cell carcinoma cell line. Recently, we isolated bovine betacellulin from a growth factor enriched cheese whey extract, but there is no information on the presence of betacellulin in other biological fluids. We have cloned the cDNA for bovine betacellulin, produced recombinant betacellulin and shown that it has a similar potency to the purified native molecule in stimulating the proliferation of Balb/ c3T3 fibroblasts. We have produced a polyclonal antiserum to bovine betacellulin which did not cross-react with EGF or transforming growth factor-(TGF-). The antibody was used in a homologous RIA that was able to detect betacellulin in pooled bovine colostrum sampled during the first 3 days after calving (2•30 0•11 ng/ml mean ...; n=6), in bovine milk soluble fraction (1•93 0•64 ng/ml mean ...; n=5) and in bovine cheese whey (2•59 0•16 ng/ml mean ...; n=3). The betacellulin concentration in foetal bovine serum (FBS) (3•68 0•59 ng/ml mean ...; n=6) greatly exceeded that of betacellulin in serum from male calves 1 and 5 weeks of age (0•53 0•15 ng/ml and 0•70 0•09 ng/ml respectively; mean ...; n=9). Betacellulin measured in the serum of these same animals when aged between 27 and 43 weeks was below the detection limits of the RIA. Sera from 10 out of 36 unmated heifers contained betacellulin levels within the detection limits of the assay (0•433 0•06 ng/ml mean ...; n=10). The presence of betacellulin in bovine colostrum and milk suggests that it plays a role in the growth and development of the neonate and/or mammary gland function. The results also show that betacellulin is undetectable in the castrated adult male circulation. Additionally, although present in very low amounts, serum betacellulin could be under hormonal regulation in the female, since betacellulin was detected in sera from 27% of the unmated heifers examined in this study. The high levels of betacellulin detected in FBS relative to newborn and adult serum suggests a possible endocrine role for this growth factor in the bovine foetus.
Mechanisms underlying astringency perception are not clearly understood. It has been suggested th... more Mechanisms underlying astringency perception are not clearly understood. It has been suggested that oral epithelial cells play a role. A cell-based bioassay has been developed to define the interactions of astringent grape seed procyanidins with oral epithelial cells. ...
As a robust analytical method, spectrofluorometric analysis with machine learning modelling has r... more As a robust analytical method, spectrofluorometric analysis with machine learning modelling has recently been used to authenticate wine from different regions, vintages and varieties. This preliminary study investigated whether the molecular fingerprint obtained with this approach is maintained throughout the winemaking process, along with assessing different percentages of wine in a blend. Monovarietal wine samples were collected at different stages of the winemaking process and analysed with the absorbance-transmission and fluorescence excitation-emission matrix (A-TEEM) technique. Wines were clustered tightly according to origin for the different winemaking stages, with some clear separation of different regions and varieties based on principal component analysis. In addition, wines were classified with 100 % accuracy according to varietal origin using extreme gradient boosting (XGB) discriminant analysis. The sensitivity of the A-TEEM technique was such that it allowed for accur...
Highlights • Review of recent publications on wine emotions research. No standardised wine emotio... more Highlights • Review of recent publications on wine emotions research. No standardised wine emotions list or understanding of cultural nuances. • Individual variation and temporal dimension of wine emotions are not understood.
Wine astringency is important for quality and consumer acceptance. Perception of this mouthfeel i... more Wine astringency is important for quality and consumer acceptance. Perception of this mouthfeel is temporal and can be separated further into unique textural sub-qualities. Quantitative data on these astringent sub-qualities in wine however are poorly understood. The aim of this study was to characterize the dynamic astringency profiles of 13 Australian commercial red wines and 2 rosés made from 11 grape varieties using modified progressive profiling by a trained sensory panel (n = 8). Seven attributes generated and defined by the panel (overall astringent intensity and 6 sub-qualities: pucker, mouth coat, dry, grippy, adhesive and graininess) were scored at six time periods (each lasting 10 s), with 20 s gap between each time period. Attributes were rated on 15 cm scales with anchors at 10 and 90% and samples were evaluated in duplicate. The wine composition as well as phenolic profiles were determined. Intensities of astringent sub-qualities were correlated with overall intensity, but the sub-quality profiles at a specific evaluation period and the progression of an attribute varied differently depending on the wine. The discrimination of wines at each time interval was dependent on attribute, and the relative importance of each astringent sub-quality varied at different evaluation periods. Correlations between mouthfeel attributes and chemical measures were established. This study demonstrated the utilisation of modified progressive profiling for wine astringency evaluation, providing a tool to capture quantitative data on astringent sub-qualities in wine.
• Orange flavour perception intensity was enhanced by the addition of alum to water. • Astringent... more • Orange flavour perception intensity was enhanced by the addition of alum to water. • Astringent sensations were enhanced by addition of IBMP to alum in water. • Enhancement of astringency with IBMP was concentration dependent.
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Papers by Susan Bastian