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dc.contributor.authorTorri, Luisa
dc.contributor.authorDinnella, Caterina
dc.contributor.authorRecchia, Annamaria
dc.contributor.authorNæs, Tormod
dc.contributor.authorTuorila, Hely
dc.contributor.authorMonteleone, Erminio
dc.date.accessioned2018-02-05T13:26:58Z
dc.date.available2018-02-05T13:26:58Z
dc.date.created2013-06-19T14:20:28Z
dc.date.issued2013
dc.identifier.citationFood Quality and Preference. 2013, 29 (1), 6-15.
dc.identifier.issn0950-3293
dc.identifier.urihttp://hdl.handle.net/11250/2482708
dc.description.abstractThe perceptions of differences in the aroma of high quality Italian red wines were compared in experts and consumers by Projective Mapping. Quality and typicality assessments from experts, and liking ratings from consumers, were collected on the same wine set. The sensory profiles of the wines were described by a panel of trained subjects. The results suggest that product separation by experts was mainly based on the perceived overall quality rather than on specific sensory differences. Product differentiation by consumers was poor and worse than that of experts and trained subjects. Consumers’ internal preference map showed a good sample separation based on liking data and allowed the identification of the aroma attributes that drove their preferences. Results from consumer tests indicated that differences among samples based on liking data were more evident than those from Projective Mapping. An increased differentiation ability was observed for those consumers able to match the duplicate samples in the Projective Mapping test. In this group, sample differentiation based mainly on liking was observed. The socio-cognitive traits of these subjects highlighted their high level of wine knowledge. In general, the results indicate that Projective Mapping can be a valuable method for investigating the perceived similarities/dissimilarities among samples with subtle sensory differences when assessors share a high level of knowledge and experience about the product.
dc.language.isoeng
dc.titleProjective Mapping for interpreting wine aroma differences as perceived by naive and experienced assessors
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionacceptedVersion
dc.source.pagenumber6-15
dc.source.volume29
dc.source.journalFood Quality and Preference
dc.source.issue1
dc.identifier.doi10.1016/j.foodqual.2013.01.006
dc.identifier.cristin1035332
dc.relation.projectEgen institusjon: 201308
dc.relation.projectEgen institusjon: 201302
dc.relation.projectNorges forskningsråd: 225062
dc.relation.projectNorges forskningsråd: 225096
cristin.unitcode7543,3,2,0
cristin.unitnameRåvare og prosess
cristin.ispublishedtrue
cristin.fulltextpostprint
cristin.qualitycode1


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