| Autor: |
Iñaki Etaio, Marta Albisu, P.F. Gil, M. Ojeda, J. Salmerón, F.J. Pérez Elortondo |
| Rok vydání: |
2012 |
| Předmět: |
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| Zdroj: |
Food Quality and Preference. 23:138-147 |
| ISSN: |
0950-3293 |
| DOI: |
10.1016/j.foodqual.2011.03.008 |
| Popis: |
PDO products present some special features related to several factors. Among them, sensory characteristics are especially relevant. However, the sensory characteristics that differentiate each PDO products from the others are not usually described, so the criteria for sensory certification are not detailed enough and generic score cards are used. The work described in this article explains the process carried out to improve the sensory quality control of PDO Bizkaiko txakolina – txakoli de Bizkaia wine, with the aim of having available a specific method that considers the particularities of this product. In this sense, the method developed go further than the simple rejection based on the presence of defects and classify the samples according to how they fit the ideal situation, also providing an exhaustive description of the product. This work can be very helpful for other Regulatory Councils and certification bodies looking for more detailed and demanding methods to assure the sensory quality of the PDO products. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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