Sensory descriptive analysis of Bobal red wines treated with oak chips at different stages of winemaking

2011 ◽  
Vol 17 (3) ◽  
pp. 368-377 ◽  
Author(s):  
E.G. GARCÍA-CARPINTERO ◽  
M.A. GÓMEZ GALLEGO ◽  
E. SÁNCHEZ-PALOMO ◽  
M.A. GONZÁLEZ VIÑAS
Keyword(s):  
Descriptive Analysis ◽  
Red Wines ◽  
Oak Chips ◽  
Sensory Descriptive Analysis

scholarly journals SENSORY DESCRIPTIVE ANALYSIS OF A RED WINE AGED WITH OAK CHIPS IN STAINLESS STEEL TANKS OR USED BARRELS: EFFECT OF THE CONTACT TIME AND SIZE OF THE OAK CHIPS

2008 ◽  
Vol 31 (5) ◽  
pp. 645-660 ◽  
Author(s):  
MARTA CANO-LÓPEZ ◽  
ANA B. BAUTISTA-ORTÍN ◽  
FRANCISCO PARDO-MÍNGUEZ ◽  
JOSE M. LÓPEZ-ROCA ◽  
ENCARNA GÓMEZ-PLAZA
Keyword(s):  
Stainless Steel ◽  
Contact Time ◽  
Red Wine ◽  
Descriptive Analysis ◽  
Oak Chips ◽  
Steel Tanks ◽  
Sensory Descriptive Analysis

scholarly journals Application of Sensory Descriptive Analysis and Consumer Studies to Investigate Traditional and Authentic Foods: A Review

Foods ◽  
2019 ◽  
Vol 8 (2) ◽  
pp. 54 ◽  
Author(s):  
Jiyun Yang ◽  
Jeehyun Lee
Keyword(s):  
Consumer Research ◽  
Descriptive Analysis ◽  
Food Products ◽  
Cross Cultural ◽  
Consumer Acceptance ◽  
Consumer Acceptability ◽  
Sensory Testing ◽  
Preparation Methods ◽  
Product Modification ◽  
Sensory Descriptive Analysis

As globalization progresses, consumers are readily exposed to many foods from various cultures. The need for studying specialty and unique food products, sometimes known as traditional, authentic, ethnic, exotic, or artisanal foods, is increasing to accommodate consumers’ growing demands. However, the number of studies conducted on these types of products with good quality sensory testing is limited. In this review, we analyzed and reviewed sensory and consumer research on specialty and unique food products. Various factors such as manufacturing, processing, or preparation methods of the samples influence the characteristics of food products and their acceptability. Sensory descriptive analysis can be used to distinguish characteristics that highlight these differences, and consumer research is used to identify factors that affect acceptability. Familiarity with product attributes contributes to consumer acceptance. When cross-cultural consumer research is conducted to support product market placement and expansion, sensory descriptive analysis should be conducted in parallel to define product characteristics. This allows better prediction of descriptors that influence consumer acceptability, leading to appropriate product modification and successful introduction.

scholarly journals Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Mackenzie E. Batali ◽  
William D. Ristenpart ◽  
Jean-Xavier Guinard
Keyword(s):  
Descriptive Analysis ◽  
Consumer Preference ◽  
Total Dissolved Solids ◽  
Sensory Profile ◽  
Preference Testing ◽  
Time Period ◽  
Sensory Descriptive Analysis ◽  
Percent Extraction ◽  
Key Parameter

Abstract The brew temperature is widely considered a key parameter affecting the final quality of coffee, with a temperature near 93 °C often described as optimal. In particular, drip brewers that do not achieve a minimum brew temperature of 92 °C within a prescribed time period fail their certification. There is little empirical evidence in terms of rigorous sensory descriptive analysis or consumer preference testing, however, to support any particular range of brew temperatures. In this study, we drip-brewed coffee to specific brew strengths, as measured by total dissolved solids (TDS), and extraction yields, as measured by percent extraction (PE), spanning the range of the classic Coffee Brewing Control Chart. Three separate brew temperatures of 87 °C, 90 °C, or 93 °C were tested, adjusting the grind size and overall brew time as necessary to achieve the target TDS and PE. Although the TDS and PE both significantly affected the sensory profile of the coffee, surprisingly the brew temperature had no appreciable impact. We conclude that brew temperature should be considered as only one of several parameters that affect the extraction dynamics, and that ultimately the sensory profile is governed by differences in TDS and PE rather than the brew temperature, at least over the range of temperatures tested.

Descriptive Analysis of Red Wines From Different Grape Cultivars in Turkey

2007 ◽  
Vol 10 (1) ◽  
pp. 93-102 ◽  
Author(s):  
Hatice K. Yıldırım ◽  
Yeşim Elmacı ◽  
Gülden Ova ◽  
Tomris Altuğ ◽  
Ufuk Yücel
Keyword(s):  
Descriptive Analysis ◽  
Red Wines ◽  
Grape Cultivars

scholarly journals Roasting Conditions and Coffee Flavor: A Multi-Study Empirical Investigation

Beverages ◽  
2020 ◽  
Vol 6 (2) ◽  
pp. 29 ◽  
Author(s):  
Morten Münchow ◽  
Jesper Alstrup ◽  
Ida Steen ◽  
Davide Giacalone
Keyword(s):  
Development Time ◽  
Empirical Investigation ◽  
Descriptive Analysis ◽  
Steam Pressure ◽  
Enzymatic Browning ◽  
Relative Importance ◽  
Roasting Process ◽  
Two Phases ◽  
The Moment ◽  
Sensory Descriptive Analysis

This research investigates the relative importance of two roasting parameters—colour (i.e., roast degree) and time—on the sensory properties of coffee. The paper draws on data from eight studies conducted using sensory descriptive analysis with trained (in six studies) or semi-trained (in two studies) assessors, focusing on a common set of attributes. The results indicated that, while both parameters significantly affected coffee flavour, colour was the stronger predictor of the two. The effects direction for both colour and time were similar and related to the rate of non-enzymatic browning, with darker roasts/longer roasting times associated with an increase in bitterness and a decrease in acidity, fruitiness, and sweetness. With respect to roasting time, we distinguished two phases, “time to first crack”, corresponding to the time between the onset of roasting and the moment where the accumulated steam pressure causes the beans to crack, and “development time”, corresponding to the time elapsed from the first crack to the end of the roasting process. The results clearly indicated that, under the same colour, time variation also influenced flavour, and in particular, development time, rather than time to first crack, had the largest effect on coffee flavour.

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