葡萄酒的颜色：与训练有素的评估员一起开发用于感官分析的参考网格/模板

IF 1.6 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Journal of Sensory Studies Pub Date : 2024-09-29 DOI:10.1111/joss.12947

Anna Gomis-Bellmunt, Anna Claret, Francisco José Pérez Elortondo, Luis Guerrero

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引用次数: 0

摘要

葡萄酒的颜色提供了产品许多方面的信息，是决定葡萄酒质量的主要参数之一。因此，颜色是原产地名称（PDO）技术规范中描述的一个重要属性。本文开发、展示并验证了用于白葡萄酒、桃红葡萄酒和红葡萄酒颜色感官评估的颜色参考网格（与特定方法和受控照明相关）。在 2021-2023 年期间，使用这些参考网格对 2353 种不同类型葡萄酒的颜色强度和色调参数进行了分析。根据所获得的结果，对双重颜色测量（颜色强度和颜色色调）的实用性进行了质疑和讨论。

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Color of Wine: Development of Reference Grids/Templates for Sensory Analysis With Trained Assessors

Color of wine gives information on many aspects of the product, and it is one of the main parameters defining wine quality. Consequently, color is an important attribute described in the Designations of Origin (PDO)'s technical specifications. In this paper, color reference grids for color sensory evaluation of white, rosé and red wines (linked to a specific methodology and controlled illumination) are developed, presented, and validated. The color intensity and color hue parameters of 2353 wines of different types have been analyzed using these reference grids during the period 2021–2023. Considering the results obtained, the usefulness of having a double color measurement (color intensity and color hue) is questioned and discussed.

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来源期刊

Journal of Sensory Studies 工程技术-食品科技

CiteScore

3.80

自引率

20.00%

发文量

审稿时长

18-36 weeks

期刊介绍： The Journal of Sensory Studies publishes original research and review articles, as well as expository and tutorial papers focusing on observational and experimental studies that lead to development and application of sensory and consumer (including behavior) methods to products such as food and beverage, medical, agricultural, biological, pharmaceutical, cosmetics, or other materials; information such as marketing and consumer information; or improvement of services based on sensory methods. All papers should show some advancement of sensory science in terms of methods. The journal does NOT publish papers that focus primarily on the application of standard sensory techniques to experimental variations in products unless the authors can show a unique application of sensory in an unusual way or in a new product category where sensory methods usually have not been applied.