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dc.contributor.authorGomis Bellmunt, Anna
dc.contributor.authorClaret, Anna
dc.contributor.authorGuerrero, Luis
dc.contributor.authorPérez Elortondo, Francisco José ORCID
dc.date.accessioned2024-01-15T15:03:20Z
dc.date.available2024-01-15T15:03:20Z
dc.date.issued2023-12-04
dc.identifier.citationFood Research International 176 : (2024) // Article ID 113828es_ES
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/10810/63986
dc.description.abstractWines covered by PDO or PGI quality labels have specific sensory characteristics. According to EU regulations, product characteristics (including the sensory description) must be defined in the PDO technical specification and should be verified for their compliance. There exist internationally harmonized quantitative descriptive sensory methods applied to products such as virgin olive oil, with well-defined attributes described in the method itself. Currently, in the case of wine, there is no harmonized international sensory descriptive method that allows comparison of results between different PDOs or laboratories. In this work, a qualitative and quantitative olfactory profile for a broad variety of wines (11 PDO and 37 wine types) and their corresponding reference standards are proposed. The sensory profile obtained can be used both to verify compliance with the technical specifications of the product and to categorize wines by type or region, thus becoming a powerful tool for the wine sector.es_ES
dc.description.sponsorshipThis work was supported by Catalan Institute of Vine and Wine (INCAVI). Generalitat de Catalunya. Catalunya (Spain).es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.rightsinfo:eu-repo/semantics/openAccesses_ES
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/*
dc.subjectharmonizationes_ES
dc.subjectofficial methodes_ES
dc.subjectsensory analysises_ES
dc.titleSensory evaluation of Protected Designation of origin Wines: Development of olfactive descriptive profile and referenceses_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.rights.holder© 2023 The Author(s). Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).es_ES
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S0963996923013765es_ES
dc.identifier.doi10.1016/j.foodres.2023.113828
dc.departamentoesFarmacia y ciencias de los alimentoses_ES
dc.departamentoeuFarmazia eta elikagaien zientziakes_ES


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© 2023 The Author(s). Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
Except where otherwise noted, this item's license is described as © 2023 The Author(s). Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).