Search results for "Sensorial analysis"
showing 7 items of 7 documents
Effect of pH on malolactic fermentation in southern Italian wines
2018
This study investigated the influence of pH on malolactic fermentation (MLF) in white wines (adjusted to pH 3.2, 3.4 and 3.8, respectively) from Falanghina grapes and red wines (adjusted to pH 3.4 and 3.8, respectively) from Tintilia grapes. The wines were inoculated with Oenococcus oeni and Lactobacillus plantarum strains, and a mix of them (50:50), in red Tintilia only. The time required to complete MLF in wines from white Falanghina grapes at pH 3.4 and 3.8 was lower with O. oeni, while MLF did not occur at pH 3.2. In red Tintilia, MLF was always completed within 35 days; at high pH (3.8) a significant increase in histamine was detected, while the decrease in citric acid concentration ca…
For a semiotic multisensorial analysis of urban space. The case of Ballaro and Vucciria markets in Palermo
2017
One of the most interesting fields in which to study the interaction between senses is that of the urban space experience. If the semiotic approach questioned especially the meaning configurations deriving from the visual organisation of space and from the relationship between designed space and lived space (Hammad 2003, 2013; Marrone, Pezzini 2006 and 2008) other approaches suggested concepts like ‘soundscape’ (Schafer 1977) or ‘smellscape’ (McLean 2014). These concepts introduced new interpretative keys which allowed the study of landscape through sensorial channels other than sight. However, they once again anchored this study to only one sense, detached from the others. What we propose,…
A voltammetric e-tongue tool for the emulation of the sensorial analysis and the discrimination of vegetal milks
2018
[EN] The relevance of plant-based food alternatives to dairy products, such as vegetable milks, has been growing in recent decades, and the development of systems capable of classifying and predicting the sensorial profile of such products is interesting. In this context, a methodology to perform the sensorial analysis of vegetable milks (oat, soya, rice, almond and tiger nut), based on 12 parameters, was validated. An electronic tongue based on the combination of eight metals with pulse voltammetry was also tested. The current intensity profiles are characteristic for each non-dairy milk type. Data were processed with qualitative (PCA, dendrogram) and quantitative (PLS) tools. The PCA stat…
Fruit quality of two apricot cultivars
2008
Profilo sensoriale di frutti di mango (Mangifera indica L.) coltivati in Sicilia.
2012
Influence of "single-origin" coffees on sensory characteristics of Espresso.
2004
Characterization of key aroma compounds in Burgundy truffle
2021
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