Taste group thresholds and sensory evaluation of Spanish wine vinegars

被引：20

作者：

GonzalezVinas, MA

Salvador, MD

Cabezudo, MD

机构：

[1] University of Castilla-La Mancha, Dept. of Food Science and Technology, Campus Universitario

来源：

JOURNAL OF SENSORY STUDIES | 1996年 / 11卷 / 02期

关键词：

D O I：

10.1111/j.1745-459X.1996.tb00037.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Wine vinegar is a product obtained from wine acidification which contains at least 5% by wt. of acetic acid, in general without any additives or colorings. Aspects studied in this work include: the determination of the taste group thresholds (geometric mean of the individual best-estimate thresholds ''BET'') of two different acids (citric and acetic acids) in aqueous solution and spanish vinegars produced from table and sherry wines. The results obtained suggest that wine vinegar can be considered something more than just an acidulant agent. In order to evaluate differences among wine vinegars, discriminant tests for twenty-five spanish vinegars (sherry, table and flavored vinegars) were applied. Six of the twelve attributes freely chosen by assessors allowed grouping of the spanish wine vinegars according to their sensory aspects.

引用

页码：129 / 140

页数：12

共 23 条

[11] THE SOUR TASTE OF ACIDS - THE HYDROGEN-ION AND THE UNDISSOCIATED ACID AS SOUR AGENTS [J].