DESCRIPTIVE SENSORY ANALYSIS OF WINE VINEGAR: TASTING PROCEDURE AND RELIABILITY OF NEW ATTRIBUTES
作者： W. TESFAYE , M.L. MORALES , R.M. CALLEJÓN , ANA B. CEREZO , A.G. GONZÁLEZ
DOI: 10.1111/J.1745-459X.2009.00253.X
关键词: Regression analysis 、 Wine tasting 、 Reliability (statistics) 、 Partial least squares regression 、 Machine learning 、 Food science 、 Artificial intelligence 、 Wine 、 Computer science 、 Protocol (science) 、 Sensory analysis 、 European union
摘要: ABSTRACT A procedure for the sensory analysis of vinegar, which provides reproducible results and minimizes standard deviation attributes, was developed. A new tasting protocol proposed that leads to low dispersions panelists' answers. The list attributes describe vinegars extended a total 13, importance (or discriminant utility) analyzed by using Partial Least Squares Regression related techniques. selected showed good between-run reproducibility as shown Discriminant on replications. methodology proved be useful very different types wine (i.e., sherry red white vinegars). PRACTICAL APPLICATIONS As vinegar market is now making products from raw materials, we believed it would interesting improve analysis. European Union (EU) regulates oil but not vinegar. Our manuscript describes aims provide more results, proposes broader vocabulary describing uses statistical tools verify reliability attributes.
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