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Descripción
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| A procedure for the sensory analysis of vinegar, which provides reproducible results and minimizes the standard deviation of attributes, was developed. A new tasting protocol was proposed that leads to low dispersions of panelists¿ answers. The list of attributes that describe vinegars was extended to a total of 13, the importance (or discriminant utility) of which was analyzed by using Partial Least Squares Regression related techniques. The attributes selected showed a good between-run reproducibility as was shown by the Discriminant Partial Least Squares Regression analysis on replications. The proposed methodology proved to be useful for tasting very different types of wine vinegars (i.e., sherry and red and white wine vinegars). | |
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Internacional
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Si |
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JCR del ISI
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Si |
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Título de la revista
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JOURNAL OF SENSORY STUDIES |
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ISSN
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0887-8250 |
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Factor de impacto JCR
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1,059 |
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Información de impacto
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Volumen
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DOI
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10.1111/j.1745-459X.2009.00253.x |
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Número de revista
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25 |
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Desde la página
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216 |
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Hasta la página
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230 |
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Mes
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ENERO |
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Ranking
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