Sensory quality control for food certification: A case study on wine. Method development

被引：40

作者：

Etaio, I. ^{[1
]}

Albisu, M. ^{[1
]}

Ojeda, M. ^{[1
]}

Gil, P. F. ^{[1
]}

Salmeron, J. ^{[1
]}

Perez Elortondo, F. J. ^{[1
]}

机构：

[1] Univ Pais Vasco Euskal Herriko Unibertsitateo, LASEHU, Fac Farm, Vitoria 01006, Spain

来源：

FOOD CONTROL | 2010年 / 21卷 / 04期

关键词：

Sensory quality control; Accreditation; Young red wine; Rioja Alavesa; INDEX METHOD QIM; DESCRIPTIVE ANALYSIS; DESIGNATION; OLFACTION; TASTERS; SCHEME; ORIGIN;

D O I：

10.1016/j.foodcont.2009.08.013

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Having specific methods accredited by official accreditation bodies to score the sensory quality of food products is a pressing need of the certification bodies. This work explains the development of a specific method for sensory quality control of young red wines from Rioja Alavesa, which was accredited in 2008. In addition to describe the quality parameters, the evaluation methodology, the quality grading and the scoring criteria, this work also describes the development of references of odour, aroma, taste and mouth-feel, and appearance. This approach can be very helpful to develop specific sensory quality control methods for other certified foods. particularly products with Protected Designation of origin. (C) 2009 Elsevier Ltd. Ail rights reserved.

引用

页码：533 / 541

页数：9

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