Adapting to climate change is crucial for Australian viticulture, with a shift towards drought-tolerant grape varieties being a potential strategy. This study explored the sensory and volatile profiles of three emerging red grape varieties – Montepulciano, Nero d’Avola, and Touriga Nacional – grown in Australia, comparing them to traditional varieties (Cabernet-Sauvignon, Grenache, and Shiraz). Thirty-six trained tasters used Rate-All-That-Apply (RATA) to assess 35 wines, and GC-MS analysis determined the volatile composition of the wines. Seventeen out of 35 targeted volatiles were revealed odour-active across all varieties. However, linalool, associated with floral notes, was odour-active only in Touriga Nacional. Conversely, 1,8-cineole was found in emerging varieties and Cabernet-Sauvignon, but not in Shiraz and Grenache. Canonical Variance Analysis (CVA) identified key volatile compounds characterising each variety. Touriga Nacional wines were most distinct, denoted by linalool and α-terpineol. Shiraz and Montepulciano shared similar volatile profiles, both distinguished by β-damascenone and 2-phenylethyl acetate. Cabernet-Sauvignon and Grenache were characterised by 2-phenylethanol, while Nero d'Avola showed overlap with this group while additionally featuring 1,8-cineole. Sensory and volatile profiles suggest potential similarities between Shiraz – Montepulciano and Grenache – Nero d’Avola wines, whereas Touriga Nacional generated more diverse red wine styles encompassing wines similar to mainstream varieties. Collectively, these findings highlight the potential of emerging varieties to complement traditional Australian red wines as sustainable warm climate options, with some varieties showing closer stylistic similarities to mainstream styles than others.

Greek wines made from the indigenous grape varieties Assyrtiko, Malagousia, Moschofilero and Roditis are attracting the interest of wine producers and consumers due to their aromatic characteristics. However, there are few studies that focus on the unique wine characteristics of each variety and the relationship between the composition of volatile compounds and sensory properties. Monovarietal white wines (2018 vintage) were analyzed by gas chromatography–mass spectrometry to quantify 34 volatile compounds. Multivariate statistical analyses were used to investigate correlations between volatiles and sensory attributes identified by a trained panel. The results showed that the strongest aroma compounds were a group of terpenes, isoamyl acetate and phenylethyl acetate. Terpenes such as geraniol, α-terpineol, linalool and cis-rose oxide correlated with floral notes, especially in Moschofilero wines. In addition, isoamyl acetate contributed to the aroma of tropical fruits, especially banana, in the Roditis wines, while phenylethyl acetate correlated with rose, vanilla and fruity notes in both the Moschofilero and Roditis samples. The Assyrtiko wines and the Malagousia wines were mainly associated with compounds such as cis-3-hexen-1-ol and cis- and trans-furan linalool oxides, which may enhance fresh fruit and citrus aromas through synergistic effects. The common background aroma of the studied wines was mainly determined by higher alcohols, fatty acids and ethyl esters. This study provides a basis for understanding the typical aroma of white wines from indigenous Greek grape varieties, which will help producers develop targeted wine styles and will be useful for consumer promotion.

Aiming to predict sensory properties from chemical data, the application of bagging and boosting machine learning (ML) algorithms was comprehensively investigated and applied to modelling of red wine mouthfeel from simple chemical measurements. A panel of 15 Australian winemakers described the mouthfeel properties of a total of 30 commercial red wines from Australia and Spain using rate-all-that-apply sensory methodology. In parallel, linear sweep voltammetry signals and excitation-emission matrix (EEM) and absorbance data were acquired for the wines. Data were analysed following unsupervised statistical strategies including principal component analysis (PCA with varimax rotation) to simplify the interpretation of sensory variables, along with supervised regression models based on ML, namely random forest (RF) and extreme gradient boosting (XGBoost). PCA results showed that four independent and uncorrelated sensory dimensions mainly related to perceptions of 'drying', 'full body', 'velvety', and 'gummy' differentiated among the wines. The RF and XGBoost algorithms yielded superior validated regression models compared to classical PLS modelling. The ML algorithms exhibited strong predictive performance on test data, with an average value exceeding 80 % accuracy for any of the three sets of chemical variables employed. Although XGBoost provided slightly better models, the low computational effort required by RF is advantageous. Key variables included in the models are discussed along with the importance of controlling overfitting. Overall, absorbance, voltammetric or EEM signals coupled with RF or XGBoost algorithms are presented as cheap, easy-to-use, and rapid approaches to predicting sensory properties from chemical signals in complex matrices such as wine.

Agiorgitiko and Xinomavro are Greece's most prominent red grape varieties; however, research linking sensory attributes with volatile compounds is scarce. This study aims to characterize the aroma profile of commercially available wines produced from these varieties and highlight differences between them to reveal their unique characteristics. Monovarietal wines (2018 vintage) were evaluated by a trained sensory panel using the frequency of attribute citation methodology, and volatile compounds were identified and quantified using gas chromatography-mass spectrometry. Agiorgitiko wines commonly exhibited a blackberry aroma as part of their overall aromatic profile and were also characterized by dried fruit (prune, fig), floral and grassy notes. Xinomavro wines were primarily characterized by tomato paste aroma, the most frequently cited attribute. Additionally, they exhibited olive, floral, fruity and spicy aromas. In Xinomavro wines, higher concentrations of terpenes and (E)-3-hexen-1-ol correlated with strawberry, tomato and olive aromas. In Agiorgitiko wines, (3-damascenone, (3-ionone and ethyl butyrate were associated with blackberry and dried fruit notes, while (Z)-3hexen-1-ol related to herbaceous and earthy notes. This study contributes to the understanding of aroma typicity in red wines from indigenous Greek grape varieties, which can support informed decisions in viticulture and winemaking to better align wine profiles with consumer preferences.

Research on consumer behaviour towards No- and Low- (NoLo) alcohol wines has expanded significantly in the past decade, with growth expected to continue as the category incorporates mid-alcohol wines (similar to 7-10% Alcohol by Volume). This systematic scoping review summarises current literature, exploring the factors influencing NoLo wine consumption and the underexplored role of mid-alcohol wines. The SHIFT and corresponding MAPED frameworks guided discussions by considering the psychological factors that underpin consumers' drinking behaviour alongside wine business strategies to encourage consumption. Of the 38 studies reviewed, most focused on low-alcohol wines and employed quantitative methods whilst highlighting the need for theoretical and cross-cultural insights. Future research gaps, theoretical propositions and intervention strategies are suggested, as they will be beneficial to academia and wine businesses, including retailers and marketers.

Background and Aims: Viticulturists and winemakers have a considerable interest in understanding the influence of climate, soil, viticultural and winemaking practices on wine sensory outcomes-that is, understanding the terroir concept, which is important for regionality and claims of product distinctiveness. In this investigation, an empirical study of grape and wine composition, including sensory evaluations, was used to inform the delineation of subregional areas of the Barossa Zone geographical indicator (GI).Methods and Results: A spatiotemporal investigation of Shiraz was undertaken with vineyard zones selected to exemplify maximum heterogeneity within a site. Objective measures of vine performance and grape and wine composition were clustered using the k-means approach, and up to three clusters of vineyard sites were evident within the dataset. Clusters were associated with vineyard elevation and thus growing temperatures. The most important measures of composition defining each cluster were the volatiles ethyl octanoate, diethyl succinate, 1,8-cineole and 3-methyl butyl acetate in grapes. Sensory attribute intensity differences were apparent for wines from some subregions, and projection of the important attributes for clusters defined in this study to key sensory differences shows a high variance in composition related to sensory features from year to year. The spatial outcomes of clusters for vineyard sites align with of some outcomes of prior clustering approaches using data-rich sources for precision agriculture.Conclusions: Subregional zones within the Barossa can be identified where sufficient variations between vineyard elevations exist that impart grape compositional differences, which in turn translate into wine sensory attributes.Significance of the Study: This empirical study provides some evidence for regionality within the Barossa with up to three subregions identified in some vintages.

The aim of this study was to evaluate the levels of omega-3 (n-3) and omega-6 (n-6) fatty acids in egg and the ratio of n-6/n-3 of white eggs produced by laying hens (Hy-Line white) fed diets enriched with n-3 fats. In this study, alpha-linolenic acid (ALA) levels of the dietary treatments ranged from 0.3 to 6% energy. Grain-based diets containing a low linoleic acid (LA) content were selected to prepare a basal diet to optimize the conversion of ALA into n-3 long chain polyunsaturated fatty acids (LCPUFA). The results showed that the level of all n-3 LCPUFA in eggs improved (P < 0.01) by increasing the levels of dietary ALA. Importantly, eggs produced from laying hens fed diets containing 6%en ALA significantly increased (P < 0.01) the total of n-3 fats by approximately nine-fold. Diets enriched with ALA significantly reduced (P < 0.01) the ratio of n-6/n-3 of the eggs. The n-6/n-3 ratio of eggs decreased from 7.17% in the 0.3%en ALA diet to 1.29% in the 6%en ALA diet. In conclusion, white laying hens fed ALA-enriched diets produced eggs higher in n-3 fatty acids and lower n-6/n-3 ratio, which provides an alternative n-3 rich food for consumers and have beneficial health effects.

The objective of the study was to assess the accumulation of omega-3 (n-3) fats and the sensory quality of scrambled eggs from two strains of laying hens (brown and white) given omega-3 enriched diets. The design of this research was a completely randomized block design, with a 3 × 2 factorial. A total of 24 Hy-Line brown and 24 Hy-Line white were fed three experimental diets. The alphalinolenic acid (18:3n3, ALA) levels of the dietary treatments were either low (0.3%), moderate (3.0%), or high (6.0%) with the linoleic acid (18:2n6, LA) level kept constant at approximately 4%en. The results showed that dietary supplementation of ALA enhanced n-3 fats and had no impact (P>0.05) on sensory properties including oily odour, butter aroma, sulphur aroma, taste, flavour, or off-flavour of scrambled eggs. Diets high in ALA resulted in Scrambled eggs with less intense egg aroma compared to those given diets with low or moderate ALA. Eggs of brown hens had a significantly stronger egg aroma, butter flavour, and sulphur flavour (P<0.05) compared to white eggs. In conclusion, the dietary inclusion of 3.0% ALA was discovered to be optimum with respect to the accumulation of n-3 fats and the sensory properties of the eggs.

Motivations are central in determining consumer food choices and provide insights regarding barriers to change. Given the global need to transition towards more sustainable protein consumption patterns, understanding crosscultural motivations is important. The present research aimed to address this knowledge gap by reviewing motivations to reduce meat and to adopt meat substitutes, edible insects and cultured meat amongst meat-eating consumers in Australia, China and the UK (n = 1,777). An online survey captured the importance of key motivations via closed-ended statements, with barriers to change collected via open-ended questions for extremely unwilling consumers. Results found food safety and environmental benefits to be the most important motives for meat reduction and protein alternatives adoption. Chinese and UK consumers were more motivated by these factors compared to Australian consumers who had the greatest proportion of consumers unwilling to reduce based on the belief meat consumption is necessary for health reasons. Relative differences in motivational importance were also apparent by protein alternative type. In general, the greatest proportion of unwilling responses amongst Australians (n = 245) related to the use of meat substitutes, whilst for Chinese (n = 160) and UK consumers (n = 97) it related to edible insects. Six key themes were identified amongst extremely unwilling consumers, with the protein alternatives being perceived as; Unhealthy, Unnecessary, Unsustainable, Unsafe, Unnatural and Unappealing. The prominence of themes differed between countries and across protein categories, but the perception that alternatives were unnecessary was a communal theme. Overall, the findings provide interesting insights and recommendations to support country-specific protein transitions.

In response to the rising global demand for healthier and more sustainable food resources, novel and unconventional food and beverages are being developed and incorporated into our diets. However, existing literature provides a limited understanding of consumers’ acceptance of these innovations. This study undertakes a systematic literature review to examine the dynamics between consumers and novel foods and beverages. The objectives are to uncover the factors that influence consumer choices of these products, identify future research needs, and contribute to the development of effective marketing strategies for novel food and beverage adoption.This systematic review analyses 99 research papers, selected from an initial pool of 4,280, sourced from Scopus and Web of Science databases. The papers were published between 2011 and 2023 in journals listed by Australian Business Deans Council and classified as Q1 in the SJR journal ranking. The articles have been reviewed using PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analysis) protocol and TCCM (Theory, Context, Characteristics and Methodology) framework.The findings highlight a reliance on data-driven methods and suggest that integrating relevant theories could enhance future research outcomes. Most studies focused on the acceptance of technology-based innovations in developed countries, indicating a need to explore novel foods and beverages in developing regions. Consumer-related factors, especially psychological aspects, were the primary focus, suggesting opportunities to investigate additional variables, such as product-related and situational factors, that influence acceptance. Finally, the predominance of quantitative research indicates a potential benefit in incorporating qualitative and multi-method approaches to gain deeper insights into consumer attitudes and motivations.

Sensory lexicons provide an important tool for describing the sensory properties of emerging, unfamiliar foods such as edible insects. This study sought to establish and validate a sensory lexicon for the description and differentiation of edible insects commercially available in Australia and prepared using common preservation and cooking methods (freeze-drying, hot-air drying, roasting, sautéing and deep-frying). Five species were evaluated, including house crickets (Acheta domesticus), yellow mealworm larvae (Tenebrio molitor), king mealworm larvae (Zophobas morio), tyrant ants (Iridomyrmex spp.) and green tree ants (Oecophylla smaragdina). Following generic descriptive sensory analysis methods, a trained panel (n=8) developed a sensory lexicon of 29 aroma and flavour descriptors, and 16 texture descriptors. Vocabulary were then categorised and ordered to generate a sensory wheel. Due to a lack of cross-over in sensory attributes between species, sub-categories of species-specific vocabulary were also generated for each insect. The lexicon enabled sensory profiling of commercially available edible insect samples which revealed large variation in aroma, flavour, and texture attributes due to both species and preparation method. This work provides a platform for development of a globally relevant edible insect sensory lexicon. International collaboration will enable expansion of the lexicon for use with other insect species and preparation methods, insect-derived ingredients (such as insect powder, defatted insect powder and textured insect protein) and in different cultural settings. As the industry grows, the applicability of vocabulary for differentiating within species and between competitive products should also be assessed.

To sustain the Australian wine sector, it needs to adopt innovative strategies to adapt to rising temperatures brought by climate change. A potential approach is cultivating more drought-resistant emerging grape varieties with diverse flavour profiles to reduce, in part, the current reliance on major varieties. The study aimed to 1) explore sensory profiles of Australian wines made from three emerging red wine grape varieties, 2) determine consumer perceptions and liking of these wines and 3) evaluate whether these three emerging varietal wines display similar sensory characteristics to three major Australian varietal wines. An expert sensory panel (n = 8) performed a sorting task with 38 commercially available Australian wines (10 Montepulciano, 10 Nero d’Avola and 9 Touriga Nacional) and three each produced from Shiraz, Grenache and Cabernet-Sauvignon for exploration of sensory similarity and quality screening purposes, with three wines removed from further study. A Rate-All-That-Apply (RATA) panel of trained wine tasters (n = 36) evaluated the wines to produce sensory profiles and collect preliminary liking. Finally, a subset (n = 9 total) of the emerging wines was selected for consumer trials. Red wine consumers (n = 116) liked all wine samples independent of their knowledge and wine behaviour. Similarity scores indicated that consumers found the most significant similarity between Shiraz and Montepulciano, and Cabernet-Sauvignon and Touriga Nacional wines. The expert and trained tasters also drew similar comparisons between Shiraz and Montepulciano, but also between Grenache and Nero d’Avola wines, yet not towards Cabernet-Sauvignon and Touriga Nacional wines. The findings support the consumer acceptance and perceived similarities between the sensory profile of Shiraz and Montepulciano and Nero d’Avola and Grenache varietal wines, highlighting the potential for producers to adopt these more drought-resistant varieties as alternatives in a warmer future.

The increasing global demand for meat causes additional environmental and food security issues. Adoption of a healthy and sustainable diet through the reduction of meat consumption may represent one approach to tackle these problems. An online survey collected responses from meat-eaters in Australia (n = 503), China (n = 785) and the UK (n = 489) to review the importance of considering cross-cultural and demographic differences when investigating meat-eating behaviour. The aim of this study was to understand meat consumption habits and the associations between consumers' willingness to reduce meat/ adopt protein alternatives (meat substitutes, edible insects, cultured meat), with the influence of age, gender and country. To aid interpretation and explore interrelationships between variables, regression tree analysis using the CHAID algorithm was used. Results found country to be the most influential factor in predicting changes to meat consumption and willingness to reduce meat/adopt alternatives. Overall, Australians, especially those aged 35-54, were significantly less willing to reduce and adopt alternatives compared to Chinese and UK consumers. Interestingly, Chinese males were more willing to reduce meat and adopt alternatives, whilst the opposite trend was found in the UK. Findings highlight the importance of considering cultural differences, age and gender when designing country specific meat reduction strategies. It also emphasises the need to introduce appropriate protein alternative categories that will help facilitate a dietary transition in a given country. Overall, regression tree analysis has proven to be a useful stats tool to help explain complex interrelationships (e.g., meat consumption with other psychographic behaviours) in the current study.

As the market for sustainable food continues to expand, there is a need to understand how consumers' consumption habits and perceptions are changing. Targeting the younger populations is of interest as they arguably will shape the future of food. Therefore, the present study aimed to provide in-depth consumer insights on a range of topics from current consumption habits (i.e., meat reduction, plant-based meat/seafood (PBM/S)), towards future protein alternatives (i.e., cell-based meat/seafood (CBM/S), precision fermented dairy (PFD)). Online focus groups were conducted in the UK with meat-eaters (n = 38) aged 18-34. Codebook thematic analysis was applied using the Framework Matrix as a tool for data analysis. Key themes were presented using the COM-B model (Capability, Opportunity, Motivation), which identified areas of behavioural change. Results found a trend towards meat reduction, partially initiated by moving away from home and limited food budgets. Overall, participants acknowledged the environmental impact of food, but a notable knowledge gap was apparent when quantifying the effect, especially for dairy and seafood. Compared to PBM, few participants had tried PBS products, partially due to lower availability and familiarity. Enablers for PBM/S included convenience, positive sensory experiences and the influence of others, whilst barriers related to negative health connotations and over-processing. For CBM/S and PFD, animal welfare, curiosity and optimised nutrition acted as enablers, whilst barriers related to wider consumer acceptance, affordability and unnaturalness. In general, participants felt changing food consumption habits can have an impact on climate change and were optimistic about novel technologies supporting future protein transitions. Increasing public understanding around the environmental impact of food, especially seafood and dairy, and prioritising the affordability of sustainable food are suggested as intervention strategies to encourage sustainable food consumption.

Beer body remains a poorly defined term, and although technical brewing experts currently describe it as the fullness of flavour and mouthfeel, little is known regarding the impact of different sensory factors on its perception. Previous studies have linked consumer understanding of beer body with viscosity (e.g. thickness, smoothness), alcohol warmth and flavour intensity. Therefore, modifications to these attributes in a base beer were explored. A commercial 0.05 % lager beer was used as the beer base, with ethanol additions at two levels to yield 2.8 and 4.5 % alcohol by volume (ABV), resulting in three levels in total for ethanol. Viscosity, bitterness and hoppy aroma were each increased to perceivably different levels by the addition of carboxymethyl cellulose (CMC), iso-alpha-acids, and hop oil extract, respectively, resulting in two levels for each (with addition and without). Beer samples (n = 18) were evaluated by naive UK beer consumers (n = 100) for overall liking, the intensity of perceived body and consumer-derived attributes using the Rate-All-That-Apply (RATA) technique. A 4-way ANOVA revealed significant positive effects of all four variables (p < 0.05) on body intensity ratings and significant impacts of ethanol, bitterness and aroma on overall liking. Correlation of RATA data with overall beer body ratings showed positive correlations with sensory attributes; smooth, overall flavour, overall aftertaste, hoppy flavour and negatively correlated with watery mouthfeel. Furthermore, cluster analysis was conducted on the body intensity ratings revealing three distinct consumer clusters based on the variables. This research suggests that beer consumers are not a homogenous group when it comes to body perception, and they place different levels of importance on different variables and their associated sensory attributes.

Authentication of wine can be considered at different scales, with classification according to country, province/state, or appellation/wine producing region. An absorbance-transmission and excitation-emission matrix (A-TEEM) technique was applied for the first time to examine intraregional differences, using Shiraz wines (n = 186) produced during three vintages from five subregions of Barossa Valley and from Eden Valley. Absorption spectra and EEM fingerprints were modelled as a multi-block data set for initial exploration with k-means cluster analysis and principal component analysis, and then with machine learning modelling using extreme gradient boosting discriminant analysis (XGBDA). Whereas some clustering was evident with the initial unsupervised approaches, classification with XGBDA afforded an impressive 100% correct class assignment for subregion and vintage year. Extending the utility and novelty of the A-TEEM approach, predictive models for chemical parameters (alcohol, glucose + fructose, pH, titratable acidity, and volatile acidity) were also validated using A-TEEM data with XGB regression.

Grapevines that are used for winemaking host a diverse range of microorganisms that make up their microbiome. The microbes that inhabit the grapevine have been used by winemakers to produce wine for centuries, although modern wine producers often rely on inoculated microorganisms such as Saccharomyces cerevisiae. In the Australian wine industry, there is a movement towards returning to the utilisation of the microbiome for wine fermentation. With the recent increase in the understanding of the role of the grapevine microbiome in grapevine health, fermentation and subsequent wine sensory traits, the microbial world offers a new level of complexity that can be harnessed for winemaking. In order to develop and maintain a desired vineyard micro-biodiversity, extensive microbial monitoring is required. Here we discuss the utilisation of a viability selection dye in order to distinguish between microorganisms that are live and associated with the host, and relic signals generated from non-living sources.

Wine is a luxury product and a global beverage steeped in history and mystery. Over time, various regions have become renowned for the quality of wines they produce, which adds considerable value to the regions and the brands. On the whole, the international wine market is worth many hundreds of billions of dollars, which attracts unscrupulous operators intent on defrauding wine consumers. Countering such fraudulent activities requires the means to test and classify wine, but the task is considerable due to the complexity of wine. However, just as wine origin influences chemical and sensory profiles, indicators of wine provenance are naturally embedded in the chemical composition of wine. A range of methods of varying intricacy are available to analyse wine for authentication of variety or geographical origin. Instruments and techniques within the domain of research laboratories are not so practical or deployable in winery or supply chain settings, however. This is where spectroscopic methods are attractive, as they can be rapid, cost-effective and simple. In the search for such a method, we identified fluorescence spectroscopy, and more specifically, the collection of an excitation-emission matrix (EEM) that acts like a molecular fingerprint. Multivariate statistical modelling is then used in conjunction with the EEM data to develop classification models for wines from various regions. We have developed such a technique, using a relatively new type of machine learning algorithm known as extreme gradient boosting discriminant analysis. This unique approach, which can routinely achieve a level of accuracy of 100% in comparison to ICP-MS at an average of 85%, is being applied to a range of studies on Shiraz and Cabernet Sauvignon wines from different regions of Australia.

Background and Aims Climate change is prompting earlier grape ripening and harvest compression causing quality and logistical problems for growers and winemakers. Application of 1-naphthalene acetic acid (NAA) offers a management tool to delay ripening and expand the harvest window. This study extends previous findings about the effect of NAA on Shiraz fruit and wine composition and provides the first analysis of NAA-induced ripening delay of Cabernet Sauvignon. Methods and Results Pre-veraison NAA treatment of Shiraz and Cabernet Sauvignon grapes delayed harvest maturity by 3-4 weeks. Modification of nutrient accumulation was minor, and wines made from NAA and Control fruit displayed no significant variation in basic chemical properties. The concentration of methoxypyrazine in NAA-treated Cabernet Sauvignon grapes was unaffected, whereas NAA-treated Shiraz fruit and wine contained an elevated concentration of rotundone. The overall difference in wine volatile profiles between NAA and Control was small for both cultivars, reflected by Rate-All-That-Apply assessments that found no (Cabernet Sauvignon) or few (Shiraz) sensory attributes distinguishing the wines. Conclusions Application of NAA delays winegrape ripening with small, cultivar-dependent effects on grape and wine composition, that are unlikely to negatively affect wine sensory perception. Significance of the Study This work further establishes NAA as a ripening-delay agent that could be used commercially to delay grape maturation and decompress harvest while preserving berry integrity and wine typicity.