Selection of products presenting given flavor characteristics: An application to wine

American Journal of Enology and Viticulture

Volumn 55, Issue 1, 2004, Pages 27-34

  Piombino, Paola ^a,b,c   Nicklaus, Sophie ^b   Le Fur, Yves ^b   Moio, Luigi ^c   Le Quéré, Jean Luc ^b  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^b UNIVERSITÉ DE BOURGOGNE   (France)

^c UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Descriptive analysis; Multidimensional scaling; Sorting; Specific selection; Wine

Indexed keywords

EID: 1842662373     PISSN: 00029254     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (30)

1. Abbott, N.A., B.G. Coombe, and P.J. Williams. 1991. The contribution of hydrolyzed flavor precursors to quality differences in Shiraz juice and wines: An investigation by sensory descriptive analysis. Am. J. Enol. Vitic. 42:167-174.
2. Aubry, V. 1999. Contribution à la connaissance aromatique des vins de Pinot noir de Bourgogne par des méthodes instrumentales et sensorielles. Etude de la potentialité olfactive de quatre composés d'arôme. Thesis, Université de Bourgogne.
3. Aubry, V., P. Etiévant, F. Sauvageot, and S. Issanchou. 1999. Sensory analysis of Burgundy Pinot noir wines: A comparison of orthonasal and retronasal profiling. J. Sens. Stud. 14:97-117.
4. Bérodier, F., C. Stèvenot, and P. Schlich. 1997. Descripteurs de l'arôme de Comté. Lebensm.-Wiss. Technol. 30:298-304.
5. Chollet, S., and D. Valentin. 2001. Impact of training on beer flavor perception and description: Are trained and untrained subjects really different? J. Sens. Stud. 16:601-618.
6. Guedes de Pinho, P., A. Anocibar Beloqui, and A. Bertrand. 1997. Détection d'un composé soufré responsable de l'arôme typique de vins issus de certains cépages non vitis vinifera. Sci. Aliments 17:341-348.
7. Guinard, J.X., and M. Cliff. 1987. Descriptive analysis of Pinot noir wines from Carneros, Napa, and Sonoma. Am. J. Enol. Vitic. 38:211-215.
8. Heymann, H., and A.C. Noble. 1987. Descriptive analysis of commercial Cabernet Sauvignon wines from California. Am. J. Enol. Vitic. 38:41-44.
9. Kruskal, J.B., and M. Wish. 1990. Multidimensional Scaling. Sage Publications, Beverly Hills and London.
10. Lawless, H.T. 1989. Exploration of fragrance categories and ambiguous odors using multidimensional scaling and cluster analysis. Chem. Senses 14(3):349-360.
11. Lawless, H.T. 1999. Descriptive analysis of complex odors: Reality, model or illusion? Food Qual. Pref. 10(4/5):325-332.
12. Lawless, H.T., and H. Heymann. 1998. Sensory Evaluation of Food. Principles and Practices. International Thomson, New York.
13. MacFie, H. J., N. Bratchell, K. Greenhoff, and L. V. Vallis. 1989. Designs to balance the effect of order of presentation and first-order carry-over effects in hall tests. J. Sens. Stud. 4:129-148.
14. MacRae, A.W., P. Howgate, and E. Geelhoed. 1990. Assessing the similarity of odours by sorting and by triadic comparison. Chem. Senses 15:691-699.
15. Moio, L., P. Schlich, S. Issanchou, P.X. Etiévant, and M. Feuillat. 1993. Description de la typicité aromatique de vins de Bourgogne issus du cépage Chardonnay. J. Int. Sci. Vigne Vin. 27:179-189.
16. Moio, L., and P.X. Etiévant. 1995. Ethyl anthranilate, ethyl cinnamate, 2,3-dihydrocinnamate, and methyl anthranilate: Four important odorants identified in Pinot noir wines of Burgundy. Am. J. Enol. Vitic. 46(3):392-398.
17. Monteleone, E., and A. Carlucci. 2001. Il profile sensoriale dei vini ottenuti da uve autoctone dell'Italia meridionale: Un nuovo metodo sperimentale per l'analisi descrittiva delle propriété aromatiche. In Proceedings for the Second Workshop Miglioramento e valorizzazione dei vini ottenuti da uve autoctone dell'Italia meridionale attraverso lo studio ed il controllo delle variabili critiche che ne determinano la tipicità sensoriale. Edigraf, pp. 141-152. Foggia, Italy.
18. Morrot, G., F. Brochet, and D. Dubourdieu. 2001. The color of odors. Brain Lang. 79:309-320.
19. Noble, A.C., A.A. Williams, and S.P. Langron. 1984. Descriptive analysis and quality ratings of 1976 wines from four Bordeaux communes. J. Sci. Food Agric. 35:88-98.
20. Noble, A.C., and M. Shannon. 1987. Profiling Zinfandel wines by sensory and chemical analyses. Am. J. Enol. Vitic. 38:1-5.
21. Norme Française International Standard Organization (NF ISO). 1993. Guide dégénral pour la selection, l'entraînement et le contrôle des sujets. Partie 1: Sujets qualifiés. AFNOR, Paris.
22. Ohkubo, T., A.C. Noble, and C.S. Ough. 1987. Evaluation of California Chardonnay wines by sensory and chemical analyses. Sci. Aliments 7:573-587.
23. Rand, W.M. 1971. Objective criteria for the evaluation of clustering methods. J. Am. Stat. Assoc. 66:846-850.
24. Rapp, A., W. Knipser, L. Engel, H. Ullemeyer, and W. Heimann. 1980. Fremdkomponenten im aroma von trauben und weinen interspezifischer rebsorten. I. Die erdbeernote. [A typical aroma compounds in grapes and wines from interspecies hybrid vines. I. Strawberry note] Vitis 19:13-23.
25. Reynolds, A.G., S. Yerle, B. Watson, S.F. Price, and D.A. Wardle. 1996. Fruit environment and crop level effects on Pinot noir. III. Composition and descriptive analysis of Oregon and British Columbia wines. Am. J. Enol. Vitic. 47:329-339.
26. Rouby, C., B. Gautier, C. Chevalier, and D. Dubois. 1997. Connaissance et reconnaissance d'une série olfactive chez l'enfant préscolaire. In L'odorat chez l'enfant: Perspectives croisées. B. Schaal (Ed.), pp. 152-171. Vendôme, Presses Universitaires de France.
27. Schiffman, S. 1976. Multidimensional scaling: A useful tool to measure flavour. Am. Assoc. Cereal Chem. 21(2):64-68.
28. Stone, H., J. Sidel, S. Oliver, A. Woolsey, and R.C. Singleton. 1974. Sensory evaluation by quantitative descriptive analysis. Food Tech. 11:24-34.
29. Williams, A.A., C.R. Baines, and G.M. Arnold. 1982. Towards the objective assessment of sensory quality in less expensive red wines. Sens. Qual. 322-329.
30. Williams, A.A., and S.P. Langron. 1984. The use of free-choice profiling for the evaluation of commercial ports. J. Sci. Food Agric. 35:558-568.