Factor analysis, sensory evaluation

Wines made from Vitis vinifera var. Cabernet franc grapes harvested from different Loire Valley locations were submitted to sensory evaluation. The grapes and wines were also analysed for their phenolic composition. The three sets of data thus generated were then treated separately by mutiple factor analysis (MFA) in order to compare the wine configurations thus obtained and establish eventual... 

Table 5 shows the sensory evaluation by Schieberle et al. (30) of the different kinds of butter, namely, Irish sour cream (ISC), cultured butter (CB), sour cream (SC), sweet cream (SwC), and farmer sour cream (ESC). It revealed ISC butter and ESC butter with the highest overall odor intensities. Table 5 shows that 19 odor-active compounds were detected by aroma extract dilution analysis (AEDA) in a distillate of the ISC butter. The highest flavor dilution (ED) factors have been found for 5-decalactone, skatole, i-6-dodeceno-y-lactone, and diacetyl followed by trany-2-nonenal, cw,c -3,6-nonadienal, c/i-2-nonenal, and l-octen-3-one. 

Very limited information has been published on this subject. Using a sensory panel which employed quantitative descriptive analysis, Rouseff (2 ) was able to demonstrate that heated off-flavor was the major quality factor in determining the perceived quality of the juice. Some flavor descriptors used in this study are shown in Figure 3. Panelists evaluated each flavor descriptor using a 10-cm line anchored with weak and strong on the ends, and overall quality, previously defined using a 100-point... 

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