Development of a new wine tasting method based on emotional responses

Detalhes bibliográficos
Autor(a) principal: Coste, Amaury
Data de Publicação: 2015
Tipo de documento: Dissertação
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/12215
Resumo: Mestrado Vinifera Euromaster - Instituto Superior de Agronomia - UL
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spelling Development of a new wine tasting method based on emotional responsessensory analysiswine tastingemotionsfocus groupoptimized quantitative descriptive analysisCATAMestrado Vinifera Euromaster - Instituto Superior de Agronomia - ULConventional  sensory  analysis  uses  a  technical  language  to  define  and  quantify  visual,  aromatic   and  mouth-­‐feel  perceptions,  while  emotion  based  methods  aim  at  qualifying  the  impressions  or   expectations  these  perceptions  may  trigger.  The  objectives  this  study  were  to  (i)  develop  a  wine   tasting  sheet  including  emotional  responses  and  conventional  sensory  attributes;  (ii)  establish  a   list  of  emotions  described  by  consumers  after  tasting  red  wine.       A  previous  emotion  based  tasting  sheet  was  improved  through  several  Focus  Group  sessions.  An   Optimized  Quantitative  Descriptive  Analysis  (OQDA)  was  then  run  to  assess  8   sensory   descriptors  of  the  emotional  tasting  sheet.  Finally,  5  red  wines  were  evaluated  in  a  Final   Consumer  Tasting  (FCT)  of  103  consumers  with  the  improved  emotional  tasting  sheet  and  a   Check-­‐All-­‐That-­‐Apply  questionnaire  of  25  emotional  adjectives.       The  main  discriminating  attributes  were  “Complexity”  (Odor),  “Astringency”  (Taste)  and   “Duration  of  the  fragrance  of  the  wine”  in  the  trained  panel  (OQDA)  and  “Color”,  “Initial   impression”  (Odor)  and  “Expectation  for  the  mouth”  for  the  untrained  tasters  in  the  FCT.     In  particular,  a  classic  European  style  red  wine,  was  less  liked  in  the  FCT,  though  it  received  high   scores  in  the  OQDA  and  regarded  as  the  most  “surprising”  in  the  CATA.  This  result  is  promising   because  it  showed  that  emotional  responses  may  enable  an  easier  recognition  of  this  wine  style   by  consumers.       Overall,  the  emotional  method  developed  in  this  work  proposes  to  evaluate  wines  in  a  way  that   is  more  accessible  to  the  consumer  than  traditional  sensory  analysisISA-ULMalfeito Ferreira, ManuelSousa, Paulo Henrique MachadoRazungles, AlainRepositório da Universidade de LisboaCoste, Amaury2016-09-26T14:40:50Z20152015-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfhttp://hdl.handle.net/10400.5/12215engCoste, A. - Development of a new wine tasting method based on emotional responses. Lisboa: ISA, 2015, 53 p.info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-06T14:42:25ZPortal AgregadorONG
dc.title.none.fl_str_mv Development of a new wine tasting method based on emotional responses
title Development of a new wine tasting method based on emotional responses
spellingShingle Development of a new wine tasting method based on emotional responses
Coste, Amaury
sensory analysis
wine tasting
emotions
focus group
optimized quantitative descriptive analysis
CATA
title_short Development of a new wine tasting method based on emotional responses
title_full Development of a new wine tasting method based on emotional responses
title_fullStr Development of a new wine tasting method based on emotional responses
title_full_unstemmed Development of a new wine tasting method based on emotional responses
title_sort Development of a new wine tasting method based on emotional responses
author Coste, Amaury
author_facet Coste, Amaury
author_role author
dc.contributor.none.fl_str_mv Malfeito Ferreira, Manuel
Sousa, Paulo Henrique Machado
Razungles, Alain
Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Coste, Amaury
dc.subject.por.fl_str_mv sensory analysis
wine tasting
emotions
focus group
optimized quantitative descriptive analysis
CATA
topic sensory analysis
wine tasting
emotions
focus group
optimized quantitative descriptive analysis
CATA
description Mestrado Vinifera Euromaster - Instituto Superior de Agronomia - UL
publishDate 2015
dc.date.none.fl_str_mv 2015
2015-01-01T00:00:00Z
2016-09-26T14:40:50Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/masterThesis
format masterThesis
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.5/12215
url http://hdl.handle.net/10400.5/12215
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Coste, A. - Development of a new wine tasting method based on emotional responses. Lisboa: ISA, 2015, 53 p.
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv ISA-UL
publisher.none.fl_str_mv ISA-UL
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1777302128331587584

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