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Registro Completo |
Biblioteca(s): |
Embrapa Uva e Vinho. |
Data corrente: |
31/03/2021 |
Data da última atualização: |
31/03/2021 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
VERÍSSIMO, C. M.; ALCANTARA, R. L.; ANDRADE LIMA, L. L. DE; PEREIRA, G. E.; MACIEL, M. I. S. |
Afiliação: |
CAIO MONTEIRO VERÍSSIMO, Food Science and Technology Graduate Program, Federal University of Para?´ba, Cidade Universitaria, Conjunto Presidente Castelo Branco ´ III s/n, Joao Pessoa PB, CEP 58051-900, Brazi; RAFAEL LOPES ALCANTARA, Department of Rural Technology, Federal Rural University of Pernambuco, Rua Dom Manuel de Medeiros s/n, Dois Irmaos, Recife PE, ˜ CEP 52171-900, Brazil; LUCIANA LEITE DE ANDRADE LIMA, Department of Rural Technology, Federal Rural University of Pernambuco, Rua Dom Manuel de Medeiros s/n, Dois Irmaos, Recife PE, ˜ CEP 52171-900, Brazil; GIULIANO ELIAS PEREIRA, CNPUV; MARIA INES SUCUPIRA MACIEL, Consumer Science Department, Federal Rural University of Pernambuco, Rua Dom Manuel de Medeiros s/n, Dois Irmaos, Recife ˜ Pernambuco, CEP 52171-900, Brazil. |
Título: |
Impact of chemical profile on sensory evaluation of tropical red wines. |
Ano de publicação: |
2021 |
Fonte/Imprenta: |
International Journal of Food Science and Technology, 2021. Online. |
DOI: |
10.1111/ijfs.14987 |
Idioma: |
Inglês |
Conteúdo: |
This study evaluated the correlation between the chemical composition of red wines and the sensory perception of the products. The visual, gustatory and flavour attributes of eight samples of tropical red wines were characterised by semi-trained panellists using the check-all-that-apply methodology. Titratable and volatile acidity, pH, contents of ethanol, total polyphenols and anthocyanins, and the chromatic parameters of the red wine samples were determined. The analysis of the correlations between visual attributes and sensory perception indicated that the evaluation of the wine colour attributes can predict other sensory characteristics related to aromas and flavours. This enabled the wine tasters to distinguish subtle variations in the visual attributes of the product. The results of this study indicated that panellists who underwent short-term training can sensorially perceive the influence of physicochemical variables on wine quality. Additionally, the correlation analysis enabled the identification of production adjustments and the understanding of the consumer perception of a complex product. Keywords Check-all-that-apply, consumer analysis, correlation, Sao Francisco Valley, wine quality |
Palavras-Chave: |
Check-all-that-apply; Consumer analysis; Sao Francisco Valley. |
Thesaurus Nal: |
Correlation; Wine quality; Wines. |
Categoria do assunto: |
W Química e Física |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/222272/1/Pereira-2021-Impact-of-chemical-profile-on-sensory-evaluation-of-tropical-red-wines.pdf
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Marc: |
LEADER 01968naa a2200253 a 4500 001 2131003 005 2021-03-31 008 2021 bl uuuu u00u1 u #d 024 7 $a10.1111/ijfs.14987$2DOI 100 1 $aVERÍSSIMO, C. M. 245 $aImpact of chemical profile on sensory evaluation of tropical red wines.$h[electronic resource] 260 $c2021 520 $aThis study evaluated the correlation between the chemical composition of red wines and the sensory perception of the products. The visual, gustatory and flavour attributes of eight samples of tropical red wines were characterised by semi-trained panellists using the check-all-that-apply methodology. Titratable and volatile acidity, pH, contents of ethanol, total polyphenols and anthocyanins, and the chromatic parameters of the red wine samples were determined. The analysis of the correlations between visual attributes and sensory perception indicated that the evaluation of the wine colour attributes can predict other sensory characteristics related to aromas and flavours. This enabled the wine tasters to distinguish subtle variations in the visual attributes of the product. The results of this study indicated that panellists who underwent short-term training can sensorially perceive the influence of physicochemical variables on wine quality. Additionally, the correlation analysis enabled the identification of production adjustments and the understanding of the consumer perception of a complex product. Keywords Check-all-that-apply, consumer analysis, correlation, Sao Francisco Valley, wine quality 650 $aCorrelation 650 $aWine quality 650 $aWines 653 $aCheck-all-that-apply 653 $aConsumer analysis 653 $aSao Francisco Valley 700 1 $aALCANTARA, R. L. 700 1 $aANDRADE LIMA, L. L. DE 700 1 $aPEREIRA, G. E. 700 1 $aMACIEL, M. I. S. 773 $tInternational Journal of Food Science and Technology, 2021. Online.
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Registros recuperados : 5 | |
3. | | OLIVEIRA, S. P. de; CASTRO, L. M. C.; SOUZA, L. S. de; FARIAS, S. C.; LEAL, C. M.; ALCÂNTARA, R. L. M. de; PONTES, S. Promoção do consumo de frutas, legumes e verduras em escolas: diagnóstico inicial. Rio de Janeiro: Embrapa Agroindústria de Alimentos, 2008. 28 p. (Embrapa Agroindústria de Alimentos. Documentos, 90).Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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4. | | CASTRO, L. M. C; LEAL, C. M.; OLIVEIRA, S. P.; FARIAS, S. C.; SOUZA, L. S. de; ALCANTARA, R. L. M; PONTES, S. The school as promoter of fruits and vegetables consumption. In: WORLD CONGRESS ON PUBLIC HEALTH, 12., 2009, Istanbul. Abstracts. Ankara: Turkish Public Health Association, 2009. ref. 86.37.Tipo: Resumo em Anais de Congresso |
Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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5. | | CASTRO, L. M. C.; SOUZA, L. S. de; FARIAS, S. C.; LEAL, C. M.; OLIVEIRA, S. P.; ALCANTARA, R. L. M.; CASTRO, I. R. R. de; PONTES, S. Perception of teachers and dinner-ladies concerning fruits and vegetables consumption by children at schools in the periphery of Rio de Janeiro city, Brazil. In: WORLD CONGRESS ON PUBLIC HEALTH, 12., 2009, Istanbul. Abstracts. Ankara: Turkish Public Health Association, 2009. ref. 86.20.Tipo: Resumo em Anais de Congresso |
Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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Registros recuperados : 5 | |
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