Napping: una metodologia per a l'avaluació sensorial de vins : aplicació a l'estudi de vins catalans i xilens

Authors

  • Mónica Bécue-Bertaut
  • Xavier Tomàs i Morer
  • Jérôme Pagès
  • Elisabeth Morand

Abstract

A new methodology for sensory evaluation of food products is presented in this paper. Instead the conventional descriptive procedure, the judge response is an holistic personal criteria about each sample, represented as coordinates on a tablecloth (napping). Procrustean rotations and multiple factor analysis allow to achieve the relevant information, both related to samples and judges. The experience of a tasting session developed in the Institut dEstudis Catalans, supported by the Associació Catalana de Ciències de lAlimentació (ACCA), Agrocampus de Rennes, Universitat Politècnica de Catalunya, Institut Químic de Sarrià and the France Embassy in Barcelona, samples of Catalan and Chilean wines is presented, as well as the results of the analysis of responses of eighteen members jury.

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Published

2007-03-15

How to Cite

Bécue-Bertaut, M., Tomàs i Morer, X., Pagès, J., & Morand, E. (2007). <i>Napping</i>: una metodologia per a l’avaluació sensorial de vins : aplicació a l’estudi de vins catalans i xilens. TECA: Tecnologia I Ciència Dels Aliments, 51–60. Retrieved from https://revistes.iec.cat/index.php/TECA/article/view/3685.001

Issue

Núm. 10 : desembre 2006

Section

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