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Unformatted text preview: ing scores or market success. This absence of correlation between consumer blind liking scores for five Merlot wines and their respective scores on a 100-point scale has been reported (Lesschaeve 2003b) (Table 1). Although naive consumers and experts tend to perceive similarly the sensory differences between products as shown in coffee (ESN 1996) and sauce products (Moskowitz 1996), liking scores can be dramatically different (Lesschaeve 2003b). Moreover, among wine consumers, segmentation based on sensory preference exists and leads to a different approach of wine style design and wine marketing (Yegge and Noble 2001, Lesschaeve et al. 2002, Lesschaeve and Findlay 2004). The use of sensory evaluation therefore brings complementary tools and information to traditional wine tasting conducted by wine experts. Analytical Sensory Tools to Characterize Wine Sensory evaluation is a scientific discipline used to evoke, measure, analyze, and interpret reactions to stimuli perceived through the senses (ASTM 2005). Sensory tests are conducted according to protocols minimizing physiological and psychological biases that could affect the sensory response of the sensory panelists (Lawless and Heymann 1998). Sensory professionals consider sensory panels as equivalent to high-tech analytical instruments, and therefore expect sensory data collected from panels to be accurate, sensitive, repeatable, and reproducible. Panel members are therefore selected based on their sensory acuity and are trained to perform sensory tasks objectively and consistently (Issanchou et al. 1997). Sensory spets are encouraged to track panel performance on a regular basis to monitor any shift in the sensory acuity or ability of panelists. Several visual and statistical tools have been published to assist sensory professionals in evaluating panel and panelist performance (Schlich 1994, Hirst and Naes 1994, Naes and Solheim 1991, Rossi 2001). For wine, sensory techniques have been mainly used to support research efforts in viticulture and enology, with a major objective of characterizing the sensory impacts of Table 1 Consumer liking scores and expert quality ratings for five Merlots from Washingto...
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This note was uploaded on 09/29/2010 for the course VEN 91863 taught by Professor Hildergardheymann during the Spring '09 term at UC Davis.

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