Search results for "trained panel"
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Familiarity and liking playing a role on the perception of trained panelists: A cross-cultural study on teas
2015
Consumers cultural background is known to influence their food choice. To better understand the sensory perception across cultures, it is helpful to work with both a descriptive panel and consumers. This study examined how tea products of differing fermentation levels were described and liked by different cultures. Seven tea samples were evaluated by Korean and French trained panels and consumers. The trained panels evaluated the samples on appearance, flavor, and mouthfeel. The consumers rated the samples on acceptability and familiarity. The result indicated that both descriptive panels experienced varying degrees of taste and odor cross-modal interaction. On the unfamiliar samples, Frenc…
Combining Olfactory and Gustatory Clues in the Judgment of Aging Potential of Red Wine by Wine Professionals
2010
International audience; The study was aimed at determining the relative importance of olfactory and gustatory information for the vin de garde concept, which refers to wine that is intended for aging. First, the study investigated how olfactory information contributed to the assessment of the aging potential of young wine. Burgundy wine professionals categorized 26 red wines (vintage 2005) according to their aging potential in two experimental conditions: orthonasal evaluation and overall evaluation. Second, the aromatic notes associated with wines perceived with an aging potential were examined. A trained descriptive panel described the odor of the 26 red wines to determine whether the win…