Establish prediction methods targeting sensory for complex, high value Swedish sustainable products with the case of white wine, sparkling wine, and Black Caviar

Sensory aspects play major roles in what we choose to eat and drink.

Research on the perception of products individually and in combinations have shown that combination of foods and drinks can be optimized in relation to the taste experience and thus create successful and attractive combinations.

However, other aspects ranging from genetics to attitudes and culture must also be considered.The production of Swedish high-quality foods and beverages is an increasing area, not least wine production has increased in step with climate change. Furthemore, production of caviar has expanded to include Black Caviar.

This project focuses on the optimizing high-quality, complex, and sustainable Swedish foods and beverages, individually and in combinations, with cases of white wine, sparkling wine, and Black Caviar.The aim of this project is to establish prediction methods by integrating sensory methodologies and chemical analysis targeting sensory perception.

An interesting project perspective is to compare white wine to sparkling wine in combination with caviar.

Market research will add to the sensory methods by investigating implications of key factors for high-quality products.

The project performance is multidisciplinary and will focus on the following areas: 1. perceived sensory qualities including chemical understanding, 2: attitudes, preferences, and liking, 3. sustainability aspects, and 4. national and international market aspects.