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Am. J. Enol. Vitic. 55:1:27-34 (2004)
Copyright © 2004 by the American Society for Enology and Viticulture.
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Selection of Products Presenting Given Flavor Characteristics: An Application to Wine

Paola Piombino 1, Sophie Nicklaus 2, Yves Le Fur 2, Luigi Moio 3, and Jean-Luc Le Quéré 2

1 Università degli Studi di Napoli Federico II, Dipartimento di Scienza degli Alimenti, via Università 100, 80055 Portici, ItalyUMR Arômes INRA-ENESAD, 17 rue Sully, BP86510, 21065 Dijon, FranceUniversità degli Studi di Foggia, Facoltà di Agraria, Dipartimento di Scienze degli Alimenti, via Napoli 25, 71100 Foggia, Italy.
2 UMR Arômes INRA-ENESAD, 17 rue Sully, BP86510, 21065 Dijon, France
3 Università degli Studi di Foggia, Facoltà di Agraria, Dipartimento di Scienze degli Alimenti, via Napoli 25, 71100 Foggia, Italy.

Email: p.piombino{at}unifg.it

A two-step strategy to select food samples presenting defined flavor characteristics was developed and applied to the selection of wines with a berry flavor. A sorting test was conducted on a large number of samples with an inexperienced jury. It was followed by a qualitative descriptive analysis of the wines selected during sorting conducted with a trained jury. The sorting procedure followed by multidimensional scaling analysis of data proved successful as an exploratory and qualitative instrument and as a preliminary step to the more traditional descriptive analysis. The method allowed specific selection of a consistent number of wine samples, which was less time-consuming than developing a traditional sensory profile.

Note:
Acknowledgments: This research was conducted at the UMR Arômes INRA-ENESAD in a joint PhD project between Université de Bourgogne (ENSBANA) and Università di Napoli (Dipartimento di Scienza degli Alimenti). The authors express their thanks to Sylvie Issanchou and Pascal Schlich for their suggestions and to Caroline Turner for helpful assistance in preparation of the manuscript.

Key words: wine, specific selection, sorting, multidimensional scaling, descriptive analysis






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Copyright © 2004 by the American Society for Enology and Viticulture.