Comparison between odour and aroma profiles of Chilean Pisco spirit

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dc.contributor.authorLillo, MPY
dc.contributor.authorLatrille, E
dc.contributor.authorCasaubon, G
dc.contributor.authorAgosin, E
dc.contributor.authorBordeu, E
dc.contributor.authorMartin, N
dc.date.accessioned2024-01-10T13:11:53Z
dc.date.available2024-01-10T13:11:53Z
dc.date.issued2005
dc.description.abstractPrecise sensory measurements of odour (orthonasal) and aroma (retronasal olfactory perception) are time and resource consuming. The aim of this work was to develop improved olfactory tasting procedures. Odour and aroma profiles of 13 Pisco spirits and 14 distillation fractions were obtained through descriptive analysis by a panel of 12 trained subjects. The samples were discriminated by 12 odour and 11 aroma attributes out of 13, with odour being slightly more discriminant at a panel and individual level. Samples were differentiated according to the type of distillation fraction and maturation process. None of the tasting modes induced significantly higher intensity judgement, with the exception of linalol whose average sample odour intensity was higher. However, there were differences in intensity scores between modes due to subject-mode interactions for all attributes except linalol and, to a lesser extent, to product-mode interactions for tails, ethyl acetate and linalol. Partial least square (PLS) models gave a good prediction of aroma from odour scores, except for oak attribute which exhibited a non-linear behaviour. Overall, Pisco olfactory perception can be limited to odour assessment. (C) 2004 Elsevier Ltd. All rights reserved.
dc.fechaingreso.objetodigital25-03-2024
dc.format.extent12 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1016/j.foodqual.2004.01.002
dc.identifier.issn0950-3293
dc.identifier.urihttps://doi.org/10.1016/j.foodqual.2004.01.002
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/78111
dc.identifier.wosidWOS:000225127600006
dc.information.autorucIngeniería;Agosin E;S/I;99630
dc.information.autorucAgronomía e Ing. Forestal;Bordeu E;S/I;99414
dc.issue.numero1
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final70
dc.pagina.inicio59
dc.publisherELSEVIER SCI LTD
dc.revistaFOOD QUALITY AND PREFERENCE
dc.rightsacceso restringido
dc.subjectPisco spirits
dc.subjectalcoholic beverage
dc.subjectdistillation fraction
dc.subjectdescriptive analysis
dc.subjectPLS
dc.subjectprediction
dc.subjectPINOT-NOIR WINES
dc.subjectDESCRIPTIVE ANALYSIS
dc.subjectSENSORY ANALYSIS
dc.subjectRETRONASAL
dc.subjectPERCEPTION
dc.subjectFLAVOR
dc.subjectORTHONASAL
dc.subjectNASAL
dc.subjectDISCRIMINATION
dc.subjectREGRESSION
dc.subject.ods13 Climate Action
dc.subject.odspa13 Acción por el clima
dc.titleComparison between odour and aroma profiles of Chilean Pisco spirit
dc.typeartículo
dc.volumen16
sipa.codpersvinculados99630
sipa.codpersvinculados99414
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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