6533b82dfe1ef96bd129132b
RESEARCH PRODUCT
Sensory analysis of Burgundy Pinot noir wines: A comparison of orthonasal and retronasal profiling
Patrick EtiévantVictoire AubryFrançois SauvageotSylvie Issanchousubject
[SDV]Life Sciences [q-bio]05 social sciencesUnivariate04 agricultural and veterinary sciencesOral cavityLinear discriminant analysis040401 food scienceSensory analysis050105 experimental psychologySensory Systems[SDV] Life Sciences [q-bio]0404 agricultural biotechnologyPrincipal component analysis0501 psychology and cognitive sciencesFood scienceMultivariate statisticalCanonical discriminant analysisComputingMilieux_MISCELLANEOUSFood ScienceWinemakingMathematicsdescription
Thirty Burgundy Pinot noir wines were evaluated by quantitative descriptive profile by nose (BN) and by mouth (BM) separately, by a trained panel composed of 12 judges. A specific vocabulary of 20 terms was developed. Sensory results were analyzed and compared by univariate and multivariate statistical techniques. Principal component analyses of the mean ratings BN and BM were fairly comparable regarding correlation among variables and the position of the wines. However, five sensory characteristics seem to be more intensely perceived BM, against 6 BN. Panel discrimination of the wines and panel repeatability in the measure were found to be slightly better BN than BM. A further canonical discriminant analysis on the data confirmed that panelists could well differentiate groups of wines from the same winemaker, probably corresponding to different style of winemaking.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 1999-03-01 |