Recruitment, selection and training of a sensory panel for Vinho Verde organoleptic evaluation

Detalhes bibliográficos
Autor(a) principal: Marques, Catarina
Data de Publicação: 2016
Outros Autores: Correia, Elisete, Vilela, Alice
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10348/6080
Resumo: The white wines of Vinho verde region are characterized by high acidity and high alcohol, being appreciated by their aromatic potential, mainly fruity and floral. Among the set of recommended varieties for Vinho Verde production, there are varieties like Alvarinho, Arinto and Loureiro, which lead to great quality varietal wines and unique aromatic characteristics. Through sensory analysis, we can study the aromatic potential of these three varieties. This science allows us to evaluate the characteristics of these three varieties, using the human senses (sight, smell, hearing, touch and taste). This tool has been applied in many food and drinking companies, given the potential in consumers and markets preferences, resulting in the product improvement quality. Thus, this study aimed to select and train a group of people, potential panelists, for Vinho Verde wine tasting in Aveleda S.A. company. The recruitment of candidates involved sending a questionnaire with questions of interest to the study. After recruitment, training sessions were developed to make it possible to select the candidates, able to belong to a panel of tasters. These sessions were based on a first contact of candidates with solutions and products that would be tasted in a later stage of the study. Some standard sensory analysis tests were used: identification test, threshold test, ranking test and triangular test. At the end of the training sessions, of the 36 candidates recruited, only 11 (9 men and 2 women) were selected, making now part of the Aveleda S.A. company's tasting Panel.
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spelling Recruitment, selection and training of a sensory panel for Vinho Verde organoleptic evaluationVinho VerdeAlvarinhoArintoLoureirosensorial analysispanelists recruitment and selectionThe white wines of Vinho verde region are characterized by high acidity and high alcohol, being appreciated by their aromatic potential, mainly fruity and floral. Among the set of recommended varieties for Vinho Verde production, there are varieties like Alvarinho, Arinto and Loureiro, which lead to great quality varietal wines and unique aromatic characteristics. Through sensory analysis, we can study the aromatic potential of these three varieties. This science allows us to evaluate the characteristics of these three varieties, using the human senses (sight, smell, hearing, touch and taste). This tool has been applied in many food and drinking companies, given the potential in consumers and markets preferences, resulting in the product improvement quality. Thus, this study aimed to select and train a group of people, potential panelists, for Vinho Verde wine tasting in Aveleda S.A. company. The recruitment of candidates involved sending a questionnaire with questions of interest to the study. After recruitment, training sessions were developed to make it possible to select the candidates, able to belong to a panel of tasters. These sessions were based on a first contact of candidates with solutions and products that would be tasted in a later stage of the study. Some standard sensory analysis tests were used: identification test, threshold test, ranking test and triangular test. At the end of the training sessions, of the 36 candidates recruited, only 11 (9 men and 2 women) were selected, making now part of the Aveleda S.A. company's tasting Panel.2016-06-17T14:26:12Z2016-06-17T00:00:00Z2016-06-17conference objectinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/pdfhttp://hdl.handle.net/10348/6080engMarques, CatarinaCorreia, EliseteVilela, Aliceinfo: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:RCAAP2024-03-24T04:01:08Zoai:repositorio.utad.pt:10348/6080Portal AgregadorONGhttps://www.rcaap.pt/oai/openairemluisa.alvim@gmail.comopendoar:71602024-03-24T04:01:08Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Recruitment, selection and training of a sensory panel for Vinho Verde organoleptic evaluation
title Recruitment, selection and training of a sensory panel for Vinho Verde organoleptic evaluation
spellingShingle Recruitment, selection and training of a sensory panel for Vinho Verde organoleptic evaluation
Marques, Catarina
Vinho Verde
Alvarinho
Arinto
Loureiro
sensorial analysis
panelists recruitment and selection
title_short Recruitment, selection and training of a sensory panel for Vinho Verde organoleptic evaluation
title_full Recruitment, selection and training of a sensory panel for Vinho Verde organoleptic evaluation
title_fullStr Recruitment, selection and training of a sensory panel for Vinho Verde organoleptic evaluation
title_full_unstemmed Recruitment, selection and training of a sensory panel for Vinho Verde organoleptic evaluation
title_sort Recruitment, selection and training of a sensory panel for Vinho Verde organoleptic evaluation
author Marques, Catarina
author_facet Marques, Catarina
Correia, Elisete
Vilela, Alice
author_role author
author2 Correia, Elisete
Vilela, Alice
author2_role author
author
dc.contributor.author.fl_str_mv Marques, Catarina
Correia, Elisete
Vilela, Alice
dc.subject.por.fl_str_mv Vinho Verde
Alvarinho
Arinto
Loureiro
sensorial analysis
panelists recruitment and selection
topic Vinho Verde
Alvarinho
Arinto
Loureiro
sensorial analysis
panelists recruitment and selection
description The white wines of Vinho verde region are characterized by high acidity and high alcohol, being appreciated by their aromatic potential, mainly fruity and floral. Among the set of recommended varieties for Vinho Verde production, there are varieties like Alvarinho, Arinto and Loureiro, which lead to great quality varietal wines and unique aromatic characteristics. Through sensory analysis, we can study the aromatic potential of these three varieties. This science allows us to evaluate the characteristics of these three varieties, using the human senses (sight, smell, hearing, touch and taste). This tool has been applied in many food and drinking companies, given the potential in consumers and markets preferences, resulting in the product improvement quality. Thus, this study aimed to select and train a group of people, potential panelists, for Vinho Verde wine tasting in Aveleda S.A. company. The recruitment of candidates involved sending a questionnaire with questions of interest to the study. After recruitment, training sessions were developed to make it possible to select the candidates, able to belong to a panel of tasters. These sessions were based on a first contact of candidates with solutions and products that would be tasted in a later stage of the study. Some standard sensory analysis tests were used: identification test, threshold test, ranking test and triangular test. At the end of the training sessions, of the 36 candidates recruited, only 11 (9 men and 2 women) were selected, making now part of the Aveleda S.A. company's tasting Panel.
publishDate 2016
dc.date.none.fl_str_mv 2016-06-17T14:26:12Z
2016-06-17T00:00:00Z
2016-06-17
dc.type.driver.fl_str_mv conference object
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10348/6080
url http://hdl.handle.net/10348/6080
dc.language.iso.fl_str_mv eng
language eng
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dc.format.none.fl_str_mv application/pdf
application/pdf
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
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv mluisa.alvim@gmail.com
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