Mara Virginia Galmarini
AgreenSkills session, year: 1st session, 2014
Receiving laboratory: CSGA Centre for Taste, Food and Nutrition Sciences Dijon, France
Country of origin : Argentina
Use of Temporal Dominance of Sensations to study inhibition and masking effects during the combined consumption of wine and cheese and their influence on dynamic liking
Wine and cheese are fermented products with a complex chemistry. They have long been consumed together but there is still no proof on how one influences the sensory perception of the other and why there are “good” or “bad” combinations. The present work aims to understand wine/cheese interactions affecting the basic tastes and mouthfeel using a dynamic sensory approach to study the changes in perceived sensations and in preference. The main aims are:
1.Finding wine-cheese combinations to study inhibition and masking effects.
2.Developing multi-bite/multi-sip techniques based on Temporal Dominance of Sensations (TDS) identifying the different dominant attributes along consumption.
3.Developing a multi-bite/multi-sip protocol for evaluating consumer preference.
4.Correlating dominant attributes and preference.
After obtaining my degree in Food Technology at the Pontificia Universidad Católica Argentina I did my doctorate in the areas of food chemistry and sensory analysis at the Universidad de Buenos Aires (Argentina); the subject of my doctoral thesis being “Sensory and physico-chemical evaluation of trehalose as a functional additive in foodstuffs”. In this way I had a strong formation on both chemical techniques (e.g. gas chromatography, differential scanning calorimetry) and sensory analysis. During my post-doctoral studies I continued with the challenge of working on both these fields. In the chemistry area I worked on the determination of phenolic content by HPLC and the antioxidant capacity of a particular product: freeze-dried wine. I did part of this research abroad, being the hosting laboratory the Ecole Superieure d’Agriculture d’Angers (ESA). At the same time I continued working on sensory evaluation, particularly in the development of sensory evaluation techniques (such comment analysis or progressive profile with consumers) in collaboration with colleagues from ESA and the INRA (Dijon). As a result from these collaborations I decided to devote more time to the promising area of sensory analysis where the development and validation of new methodologies is highly needed to better understand sensory perception and consumer preferences.
Galmarini, M. V., Symoneaux, R., Visalli, M., Zamora, M. C., & Schlich, P. 2014. Static vs. dynamic liking in chewing gum: a new approach using a background task and a natural setting. Food Quality and Preference, http://dx.doi.org/10.1016/j.foodqual.2014.01.002
Galmarini, M. V., Symoneaux, R., Chollet, S., & Zamora, M. C. 2013. Understanding apple consumers’ expectations in terms of likes and dislikes: use of comment analysis in a cross- cultural study. Appetite,62, 27-32.
Yamul, D.K.; Galmarini, M.V.; Lupano, C.E.; Zamora, M.C. 2013. Whey protein concentrate gels with different sucrose content: Instrumental texture measurements and sensory perception. International Dairy Journal, 28, 24-31.
Galmarini, M.V., Maury, C., Mehinagic, E., Sanchez, V. Baeza, R., Mignot, S., Zamora, M.C. & Chirife, J. 2013. Stability of Individual Phenolic Compounds and Antioxidant Activity During Storage of a Red Wine Powder. Food and Bioprocess Technology, 6.12 (2013): 3585-3595.
Symoneaux, R., Galmarini, M.V., Mehinagic, E. 2011. Comment analysis of consumer’s likes and dislikes as an alternative tool to preference mapping. A case study on apples. Journal of Food Quality and Preference, 24, 59-66.
Sanchez, V., Baeza, R.I., Galmarini, M.V., Zamora, M.C., Chirife, J. 2011. Freeze-drying encapsulation of red wine polyphenols in an amorphous matrix of maltodextrin. Food Bioprocess Technology.DOI 10.1007/s11947-011-0654-z
Galmarini, M.V., van Baren C., Zamora, M.C., Chirife, J., Bandoni, A. & Di Leo Lira, P. 2011. Impact of trehalose and other carbohydrates addition on aroma retention in freeze dried strawberry puree. International Journal of Food Science and Technology, 46 (7) 1329-1336.
Galmarini, M.V., Baeza, R., Sánchez, V., Zamora, M.C.& Chirife J. 2011. Comparison of the viscosity of trehalose and sucrose solutions at various temperatures and effect of guar gum addition. In press LWT – Food Science and Technology, 44, 186-190.
Galmarini, M.V., van Baren, C.M., Zamora, M.C. and Chirife, J. 2010. Trehalose as a drying aid of fruit products: influence on physical properties, sensory characteristics and volatile retention.Review. In Multidisciplinary Approaches on Food Science and Nutrition for the XXI Century”. Research Signpost. India
Chirife, J., Sansiñena, M., Galmarini, M.V. & Zamora, M.C. 2009. Physicochemical changes and sensory characterization of a balsamic vinegar dressing at different ºBrix. Food Bioprocess Technology. DOI 10.1007/s11947-009-0235-6.
Galmarini, M.V., Schebor, C., Zamora, M.C &. Chirife, J. 2009. The effect of trehalose, sucrose and maltodextrinaddition onphysicochemical and sensory aspects of freeze – driedstrawberry puree. International Journal of Food Science and Technology, 44 (10), 1869-1876.
Galmarini, M.V., Zamora, M.C., Chirife, J. 2009. Gustatory Reaction Time and Time Intensity measurements of trehalose and sucrose solutions and their mixtures. Journal of Sensory Studies, 24, 166-181.
Galmarini, M.V., Chirife, J., Zamora, M.C.& Perez, A. 2008. Determination and correlation of the water activity of unsaturated, supersaturated and saturated trehalose solutions. LWT – Food Science and Technology, 41 (4), 628-631.
Galmarini, M.V., Zamora, M.C., Baby, R., Chirife, J., Mesina, V. 2007. Aromatic profiles of spray dried encapsulated orange flavours: influence of matrix composition on aroma retention evaluated by sensory analysis and electronic nose techniques. International Journal of Food Science and Technology, 43 (9), 1569-1576
Panamerican Bimbo Award in Food Science and Technology (2010). Best innovative project in Food Technology developed by a young researcher in Latin America.
Dr. Cattaneo Award, granted by the Argentine Chemical Association. Best PhD thesis in bromatology at a National level (2010).
Emilio J. Compte Award, granted by College of Agrarian Sciences, Argentine Catholic University, Argentina (2004).