Margaret Anne Cliff

• BSc, MS, PhD CFS
• Adjunct Professor at University of British Columbia

Apples are a global commodity worth $7.78 billion USD in international trade. Apple quality is a complex interdisciplinary topic. In studying consumer perception of apple quality, it is important to consider not only fruit characteristics, but other consumer-related and social environment-related factors. This chapter discusses three main factors t...

Textural characteristics of fruit are important for their quality, storability, and consumer acceptance. While texture can be evaluated instrumentally or sensorially, instrumental measurements are preferred if they can be reliably related to human perception. The objectives of this research were to validate instrumental measurements with sensory de...

Purchase behavior and preferences for consumers of fresh apples were investigated using a consumer survey conducted at a special-event apple market. Survey respondents were asked to list apple cultivars they had purchased at the retail market and the special-event market. The special-event market offered many uncommon cultivars packed in clear plas...

Background and Aims During winemaking, alcoholic and malolactic fermentations are usually conducted by strains of Saccharomyces cerevisiae and Oenococcus oeni , respectively. Although most commercial wines are produced via inoculation with both yeast and bacteria, uninoculated fermentations can increase microbial diversity, leading to more complex...

This research quantified 46 volatile compounds in vintage wines (1998–2005) from British Columbia (BC), which had been bottle-aged for up to 120 months. Wines were analyzed up to five times, between December 2003 and October 2008. Compounds were identified using gas chromatography mass spectrometry (GC-MS) and their concentrations were related to “...

The microbial consortium of wine fermentations is highly dependent upon winemaking decisions made at crush, including the decision to inoculate and the decision to add sulfur dioxide (SO2) to the must. To investigate this, Chardonnay grape juice was subjected to two inoculation treatments (uninoculated and pied de cuve inoculation) as well as two S...

Modern day winemaking often involves the addition of sulfur dioxide (SO2) at crush to act as both an antioxidant and an antimicrobial agent. While the effects of SO2 on microbial communities and particularly on spoilage microorganisms has been well-studied, the advent of culture-independent molecular technologies, such as Illumina sequencing, allow...

This chapter summarizes the microbiological, compositional, and sensory characteristics of yogurt, providing a case study of a newly developed carrot juice yogurt. Yogurt was produced using a cofermentation of carrot juice, milk, and starter culture, without the addition of sugar. The research tracked the fate of the lactic acid bacteria (LAB) in c...

The splitting of sweet cherry (Prunus avium L.) just before harvest can be a considerable problem in the Okanagan Valley (BC, Canada). In an attempt to minimize economic losses, growers apply a commercial cherry cuticle supplement in anticipation of a rainfall event. However, it is unknown if this product affects flavor, texture (crispness, firmnes...

Consumer wine preferences are not well understood. Anecdotally it is believed that preferences evolve over time, from sweet whites to full-bodied reds, as consumers become more experienced and familiar with wine. However, little is known about the change in wine preference or confidence with education and training. This research explored changes in...

Fruit firmness is among the most important characteristics for the quality of sweet cherries. However, little has been published on its underlying frequency distribution. This research was undertaken to examine the firmness distributions (n = 48) from six cultivars [Sandra Rose, Summit, Lapins, Skeena, Sumtare (Sweetheart™), and 13S2009 (Staccato™)...

This research tracked the variation in micro-oxygenated (MOX) Merlot wines exposed to 0, 5, 10, 20 and 60 mL O2/L/month for 40 days, using compositional [total phenolics, flavanols, tartaric esters, flavonols, condensed tannins, anthocyanins (total, ionized), degree of ionization of anthocyanins, chemical age (i, ii)] and colorimetric [color densit...

This research compared four new apple selections with sixteen established apples using descriptive analysis (DA), instrumental analyses and preference mapping, in order to identify suitable selections for commercialization and further research. DA revealed that the new apple selections (PARC1, PARC2, PARC3, PARC4) were very similar in texture/mouth...

Pinot noir has traditionally been fermented by native flora of multiple yeasts producing a complex combination of aromas and flavors. With the use of industrial dry yeasts, winemakers gained enological reliability and consistency in their wines, but lost diversity and complexity. This research evaluated the use of co-culturing yeasts to fulfill thi...

Seedling roots of anthocyanin-rich corn (Zea mays) cultivars contain high levels of phenylalanine ammonia lyase (PAL) activity. The development of a natural dietary supplement comprised of corn roots could provide the means to improve the restrictive diet of phenylketonuria (PKU) patients by increasing their tolerance to dietary phenylalanine (Phe)...

This research used shelf-life and sensory assessments to explore the influence of 1-methylcyclopropene (1-MCP) on four apples (Aurora, Fuji, NicolaTM, SalishTM). Maturity (internal ethylene concentration, starch clearing index), quality (soluble solids, titratable acidity, firmness) and sensory determinations were conducted on fruit that had underg...

Wine makers are currently looking for ways to enhance the flavor and develop complexity in their wines by applying new enological tools, utilizing novel yeasts or mixed strain cultures. This research characterized the genetic fingerprints and killer phenotypes of two Burgundian yeast isolates (C2, C6). Chardonnay must was fermented, and the Burgund...

This study evaluated Just-About-Right (JAR) ratings of untrained panellists for whole sweet cherry (Prunus avium L.) crispness and flesh firmness. Cherries from 17 different cultivars and breeding selections representing a wide range of fruit firmness were harvested over the course of the cherry maturity season in 2011 and 2012. The firmness of eac...

This research explored consumers' awareness, attitudes and beliefs regarding the use of wax on apples, using a survey consisting of five demographic questions, 14 apple wax questions and five apple wax information statements. Consumers responded to queries regarding the use and nature of wax coatings, as well as any health and environmental concern...

This research compared consumer preferences for a new Canadian apple, Salish (TM) (cultivar SPA493), with commercial cultivars using data collected at two University of British Columbia Apple Festivals (2008, 2010). Mean acceptability by mouth and visual acceptability scores for Salish (TM) were compared with those for each of three tart (subacid/a...

Hedonic ranking is one of the commonly used methods to evaluate consumer preferences. Some authors suggest that it is the best methodology for discriminating among products, while others recommend hedonic rating. These mixed findings suggest the statistical outcome(s) are dependent on the experimental conditions or a user's expectation of “what is”...

This research explored the sensory characteristics and consumer acceptance of novel probiotic unsweetened yogurts. Yogurts were made with 4 carrot juice levels (8, 16, 24, and 32%), 2 firmness levels (regular, 45 g/L milk solids; firm, 90 g/L milk solids), and 2 starter cultures (C1, C2). The sensory profile characterized the color intensity (befor...

Instrumental, compositional, and sensory analyses were conducted to evaluate nutrient solution electrical conductivity (EC) and maturity effects on greenhouse tomatoes. Fruit from plants irrigated with nutrient solutions at low (0.2 S m−1), medium (0.35 S m−1) or high (0.5 S m−1) electrical conductivity were sorted by color (‘under-ripe’, ‘table-ri...

The global wine industry is mostly reliant on the use of active dry yeasts to conduct wine fermentations. The use of single industrial yeasts, however, may result in the loss of complexity or uniqueness of the wine bouquet; the option of fermenting grape musts with multiple active dried yeast strains could enhance the complexity and quality of wine...

This research note explored the sensory and analytical effects of adding grape seed extract (GSE; 0.0, 0.5, 1.0, 2.5 and 5.0 g/L) to a commercial red wine. Total phenol, color intensity and hue analyses were conducted. Sensory profiling, using 12 trained judges, evaluated the intensity of astringency, fruity and woody/earthy aromas, and red color o...

Odor thresholds were determined for 10 odor active compounds (OAC) in apple juice, using three-alternate forced choice methodology. Thresholds were determined in a neutral juice matrix by 25–30 panelists in duplicate at 22C. Individual thresholds were calculated using the best estimate threshold method. Group thresholds were determined using the ge...

This research determined the aroma threshold of three sulfur compounds by novel (R-index) and standard ASTM International methodologies. Thresholds for dimethyl disulfide (DMDS), dimethyl sulfide (DMS) and ethyl thioacetate (EtSOAc) were determined in a “model” wine, a “neutral” white wine (Sauvignon blanc) and a “fruity” white wine (Gewurztraminer...

This research explored the quality differences for fresh-cut apple slices packaged in two packaging systems having contrasting steady-state headspace O2 atmospheres. The first film was a solid multi-layered polyolefin film (SF) which established a steady-state headspace atmosphere of high CO2 and low O2. The second was an ultra micro-perforated (MP...

Supplying the increasing demand for flavorful, high quality fresh-cut fruits and vegetables is a continual challenge. The complex and dynamic nature of flavor production contributes to the challenge of satisfying consumer expectations. Understanding factors that impact the flavor of fresh-cut products could lead to improved technologies to optimize...

(1-MCP) on hothouse tomatoes (Lycopersicon esculentum Mill., cv. Rapsodie). Commercially grown tomatoes, harvested at the ‘pink’ maturity stage,were treated with 250 nL L−1 1-MCP for 8 h at 15 ◦C and held at 15 ◦C for a minimum of 5 d, prior to ripening at 22 ◦C for 5–8 d. This regime simulated storage conditions used by distributors, retailers, an...

Can. J. Plant Sci. 89: 71 3-716. 13N0770 (StardustTM) is a late-maturing blush sweet cherry (Prunus avium L.) that has been released by the Pacific Agri-Food Research Centre (PARC-Summerland), Agriculture and Agri-Food Canada at Summerland, BC. The release is part of the on-going sweet cherry breeding program that began in 1936 (Kappel and Lay 1997...

This research explored the effect of temperature on the perception of two chemical compounds (ethyl acetate, 4-ethyl phenol) in four base wines (Gewurztraminer, Chardonnay, white blend, red blend). The perceived aroma intensity was evaluated at three serving temperatures (5°C, 10°C, 22°C) with wines which were spiked with 200 ppm ethyl acetate and...

Materials and Methods ResultsDiscussionLiterature Cited

IntroductionMaterials And Methods Results And DiscussionReferences

Deacidification of grape musts and wines is important for the production of well-balanced wines. The bacterial malolactic fermentation (MLF) process is unreliable and stuck MLF often leads to spoilage of wines and the production of biogenic amines. The genetically engineered wine yeast, ML01, is a Prise de Mousse strain that contains the malate tra...

Three prepackaging treatments were evaluated for ready-to-eat (RTE) lettuce. Fresh iceberg lettuce pieces were dipped for 3 min in cold water (4C) with 100 ppm total chlorine, warm (47C) water with 100 ppm chlorine and tap water at room temperature. The lettuce was dewatered by centrifugation, packed in breathable film bags (OTR: 1600-2000 cc/m2/24...

ABSTRACT‘Gala’ apples from two Summerland sites were harvested at two harvest dates for two growing seasons (1994, 1995) and stored for 6 months in air and controlled atmosphere (CA). At harvest maturity indices were recorded. After storage, flesh firmness, titratable acidity and soluble solids were determined and sensory attributes were evaluated...

Shelf-stable apple juices were prepared using two ceramic and four polymeric tubular membranes of varying pore sizes and evaluated using color matching and triangle tests. Juices from 9 kDa and 20 kDa membranes were different in color and aroma/flavor from the other membranes, the characteristics of which did not differ from each other. A full sens...

Broccoli was packaged using 2 microperforated (cross-micro, SM60®) and 3 modified atmosphere packages (MAP) (polyethylene MAP, broccoli MAP, lettuce MAP). Packaged broccoli was stored 9 days at 2C and an additional 1, 3, 4 and 6 days at 13C, for a total storage 10, 12, 13 and 15 days, respectively. Concentrations of CO2 and O2 were determined after...

This research developed a photographic scale for the evaluation of stripe density for 5 apple cultivars (Carousel, 8M-15-10, Fuji, Gala, and Jonagold) using a series of two experiments. In Experiment 1, subjects were able to significantly discriminate and reproducibly score the stripe density of apples using unstructured graphic line scales. Photog...

ABSTRACTA new ‘bipolar’ R-index analysis was proposed and evaluated. Eighteen judges evaluated red color in eight wine samples by comparing each sample with the control. Judges indicated whether the sample had ‘more’, the 'same’, or ‘less’ red color than the control, and whether they were sure or unsure of their decision. Three computational method...

Principal component similarity (PCS) analysis was used to evaluate judge performance from a wine competition. Data were analyzed for five international judges and seven wine makers, for 42 white, 30 red and 25 specialty wines, using a 20-point quality scoring system. Principal similarity plots were used to group judges according to judging 'style’...

Cluster analysis, consonance analysis, principal component analysis (PCA) and the GRAPES program (Schlich 1994) were compared for the evaluation of panel performance. Ten judges evaluated 25 Merlot wines for 24 color, aroma and flavor attributes. Cluster analysis grouped similar judges. PCA identified judges according to their attribute use. Conson...

The temporal irritant response was evaluated for six concentrations of capsaicin, cinnamaldehyde, andpiperine, using time-intensity (TI) methodology. TI curves were evaluated using six TI parameters: maximum intensity (Imax), time-to-maximum (Tmax), plateau time (Tplat), total time (Ttot), maximum rate of onset (Monset) and maximum rate of decay (M...

Pungent spices are well-recognized for their aromatic and pungent nature; however, relatively little is known about their pungent or ‘burning’ responses. Therefore, this research was undertaken to characterize oral pungency of the principal irritants or red pepper (capsaicin), black pepper (piperine), cinnamon (cinnamaldehyde), cumin (cuminaldehyde...

Temporal oral burn profiles for cinnamaldehyde, piperine and capsaicin were quantified using time-intensity (TI) parameters. Despite large judge-to-judge variation, TI profiles for eaters and noneaters of chile peppers differed significantly. Eaters had lower maximum intensities, shorter total times, and slower maximum rates of onset and decay. Jud...

Eighteen commercial cat litters were characterized for the following physical characteristics: water holding capacity, drying time, pH, cost, density, residual water, and particle size. Using sensory analysis, eight of the litters were evaluated for dustiness, clumpability and odor control before and after use and storage. The cat litters differed...

This research established a database of analytical values associated with 173 commercial red wines from 7 vintages (1995–2001), 4 varieties (Pinot noir, Merlot, Cabernet Franc, Cabernet Sauvignon) and 13 vineyard locations within BC. Wines were analyzed for sulfur dioxide, pH, titratable acidity, phenolics, tartaric esters, flavonols, as well as co...

Effects of several processing methods (oxidative, nonoxidative, diffusion extraction, enzyme liquefaction) on varietal apple juice character was examined. Analytical evaluations included titratable acidity, soluble solids, pH, phenol, suspended solids, turbidity, Hunterlab color, organic acids and sugars and showed definite extraction process and c...

Sweetness and fruitness were evaluated by time-intensity (TI) procedures in solutions varying in concentrations of glucose and peach essence at two temperatures. Of the eleven TI parameters quatified to characterize the TI curves, ten parameters varied significantly across samples for sweetness, whereas only seven varied significantly for fruitines...

This article describes the production of sweet dessert wines produced using late-harvest freeze concentration, wine produced from fresh grapes frozen using refrigeration and wine produced from grapes partially dried using microwave vacuum dehydration. The objective was to compare the aroma and flavor attributes of the wines to determine the effect...

Volatile compounds in simulated beef flavour were qualitatively evaluated and compared with flavour compounds in roasted and boiled beef analysed under the same conditions, and to beef flavours reported in the literature. Headspace extractions of aroma compounds prepared by solid phase microextraction (SPME) were analysed by gas chromatography–mass...

Collectively acetic acid and ethyl acetate are responsible for ‘volatile acidity’ (VA) in wine. The detection limit or threshold for these compounds is well documented in table wine but not for ice wine. Knowledge of the ice wine thresholds is important for understanding perception limits and setting legal standards, particularly for a product with...

Deacidification of grape musts and wines is important for the production of well-balanced wines. The bacterial malolactic fermentation (MLF) process is unreliable and stuck MLF often leads to spoilage of wines and the production of biogenic amines. The genetically engineered wine yeast, ML01, is a Prise de Mousse strain that contains the malate tra...

Most information regarding the suitability of wine and cheese pairs is anecdotal information. The objective of this research was to provide recommendations based on scientific research for the most desirable “wine & cheese pairs” using nine award-winning Canadian cheeses and 18 BC wines (six white, six red and six specialty wines). Twenty-seven win...

Chemical and sensory analysis were performed on 41 commercially available red Niagara Peninsula Bordeaux-style wines to determine differences that might support the designation of three sub-appellations (‘Lakeshore’, ‘Lakeshore Plain’, ‘Bench’). Chemical data were analyzed by analysis of variance (ANOVA) and principal component analysis (PCA) and s...

Twenty four VQA Chardonnay wines from three regions (‘Bench’, ‘Lakeshore Plain’, and ‘Lakeshore’) of the Niagara Peninsula appellation (Ontario, Canada), plus three international Chardonnays, were used to investigate the effect of site using chemical and sensory analyses. Descriptive analysis revealed that ‘Bench‘ wines had more apple, citrus and m...