کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1187581 963469 2009 5 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Sensory characters of Cabernet Sauvignon dry red wine from Changli County (China)
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Sensory characters of Cabernet Sauvignon dry red wine from Changli County (China)
چکیده انگلیسی

The aromas of Cabernet Sauvignon red wines from eight vintages in Changli County (China) were evaluated by sensory analysis. A panel was trained to assess wine aroma by a “Le Nez du Vin” aroma kit. Measurements of the olfactory threshold and aroma discrimination ability of panelists were taken before and after the training. Student t tests showed that training reduced the olfactory threshold and improved the aroma discrimination ability of the panelists. Sample wines were analyzed in duplicate by trained panelists over five sessions using a balanced, complete block design. Aroma description of wine was expressed by “modified frequency (MF)”. Principal component analysis (PCA) performed on “MF” data showed that Cabernet Sauvignon wines from Changli County were characterized by blackcurrant, green pepper, smoke, redcurrant, cut hay, vanilla, bilberry, and cinnamon aromas.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 114, Issue 2, 15 May 2009, Pages 565–569
نویسندگان
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