Analysing the contribution of orally perceived attributes to the flavor of wine

Autor:	Miguelina Guirao, María Clara Zamora
Rok vydání:	2002
Předmět:	Wine Communication Nutrition and Dietetics business.industry food and beverages Oral cavity Sensory analysis Ranking Statistics Psychology Set (psychology) business Flavor Food Science
Zdroj:	Food Quality and Preference. 13:275-283
ISSN:	0950-3293
Popis:	The most salient sensory properties of Chardonnay wines are described giving emphasis to the contribution of orally elicited sensations to overall flavor. Nine wines from the main viticulture area of Argentina were evaluated by 13 panelists who identified and rated the intensity of each sensation. Data were analyzed according to the frequency of the terms used and to the intensity assessed. In general, the ranking order of frequency and of intensity levels was similar. A set of 11 out of 18 descriptors turned out to be efficient in describing the wines. The same set allowed a better differentiation between the samples. Most frequently used terms referred to global concepts, basic tastes and other oral attributes The most recurring odorant was apple. Correlation was found between attributes within the same and across modalities. Descriptors were grouped into three spaces each containing a set of odorants centered around related oral attributes.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::9f7fa9d72a2e41e267889c0600dba6f6 https://doi.org/10.1016/s0950-3293(02)00037-x Zobrazit plný text záznamu Full Text from ScienceDirect