LAUSR

Abstract Several methods exist in order to profile complex matrices that change over time. In this study, two descriptive methodologies, descriptive analysis (DA) and temporal check-all-that-apply (TCATA) were used to analyze the complex perceptions associated with carbonation and compare the profiles from each method. To accomplish this, eleven sparkling wines of different carbonation (CO 2 ) levels were prepared through the addition of varying concentrations of dextrose during the winemaking process. Sparkling wines containing 0.0–7.5 g CO 2 /L (p  2 , as well as taste, aroma, and flavor attributes. From the DA results, canonical variates analysis (CVA) showed that the mouthfeel attributes explained most of the variation among the wine treatments, with increased CO 2 concentrations in the wine treatments resulting in increased intensity of mouthfeel attributes. While DA provides intensity-laden results, carbonation changes with time and as such the sparkling wines were also evaluated by a trained panel (n = 13) using TCATA methodology to describe temporal changes in mouthfeel and taste perceptions. TCATA curves suggested a relative grouping of attributes: attributes that were perceived earlier in the evaluation time (peak citation 15 s into evaluation). Principal component analysis (PCA) was used to obtain wine treatment trajectories and enable the visualization of attribute perception over time. Multiple factor analysis (MFA) showed all the mouthfeel attributes evaluated by both TCATA and DA were highly correlated (RV = 0.98; p  2 perception, which produces complex temporal sensations.