Adapting Polarized Projective Mapping to Investigate Fruitiness Aroma Perception of White Wines from Oregon
Abstract
:1. Introduction
2. Material and Methods
2.1. Wines
2.2. Chemical Analysis
2.3. Sensory Analysis
2.4. Sensory Panels
2.5. Procedures
2.5.1. Selection and Positioning of Poles
2.5.2. Polarized Projective Mapping (PPM)
2.5.3. Ultra-Flash Profiling (UFP)
2.6. Statistical Analysis
3. Results
3.1. Polarized Projective Mapping
3.1.1. Wine Experts
3.1.2. Trained Consumers
3.2. Ultra-Flash Profiling
3.2.1. Wine Experts
3.2.2. Trained Consumers
4. Discussion
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Conflicts of Interest
References
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Code | Grape Variety | Vintage | Region |
---|---|---|---|
C1 | Chardonnay | 2016 | Willamette Valley |
C2 | Chardonnay | 2014 | Willamette Valley |
C3 | Chardonnay | 2016 | Willamette Valley |
C4 | Chardonnay | 2014 | Willamette Valley |
C5 | Chardonnay | 2015 | Willamette Valley |
C6 | Chardonnay | 2016 | Willamette Valley |
C7 | Chardonnay | 2016 | Willamette Valley |
P1 | Pinot Gris | 2017 | Willamette Valley |
P2 | Pinot Gris | 2016 | Willamette Valley |
P3 | Pinot Gris | 2016 | Willamette Valley |
P4 | Pinot Gris | 2016 | Willamette Valley |
P5 | Pinot Gris | 2016 | Willamette Valley |
P6 | Pinot Gris | 2016 | Willamette Valley |
P7 | Pinot Gris | 2017 | Willamette Valley |
V1 | Viognier | 2015 | Rogue Valley |
V2 | Viognier | 2015 | Rogue Valley |
V3 | Viognier | 2016 | Rogue Valley |
V4 | Viognier | 2016 | Willamette Valley |
V5 | Viognier | 2015 | Willamette Valley |
V6 | Viognier | 2016 | Rogue Valley |
V7 | Viognier | 2015 | Rogue Valley |
Wine | Set 1 | Set 2 | Set 3 |
---|---|---|---|
C1 | ✔ | ||
C2 | ✔ | ✔ | |
C3 | ✔ | ||
C4 | ✔ | ✔ | |
C5 | ✔ | ||
C6 | ✔ | ||
C7 * | ✔ | ✔ | ✔ |
P1 | ✔ | ✔ | |
P2 | ✔ | ||
P3 | ✔ | ✔ | |
P4 | ✔ | ✔ | |
P5 | ✔ | ||
P6 | ✔ | ||
P7 | ✔ | ||
V1 | ✔ | ||
V2 | ✔ | ||
V3 | ✔ | ✔ | |
V4 | ✔ | ||
V5 | ✔ | ||
V6 | ✔ | ✔ | |
V7 | ✔ |
Aroma | Definition | Composition (Ratios) |
---|---|---|
Citrus | Aroma of citrus fruits (e.g., lemom and lime) | 1:1:1 lemon, lime, and orange (fruit juices) |
Stone fruit | Aroma of stone fruits (e.g., peach, apricot and nectarine) | 1:1:½ nectarine (fruit juice), peach puree (The Perfect Purée®) and apricot puree (The Perfect Purée®) |
Tropical | Aroma of tropical fruits (e.g., pineapple, guava and mango) | 2:1 pineapple (fruit juice) and mango puree (The Perfect Purée®) |
Melon | Aroma of melon | 100 mL honeydew melon (fruit juice) and 3 drops honeydew flavor blend (Silver Cloud®) |
Pear | Aroma of pear | Pear puree (The Perfect Purée®) |
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Iobbi, A.; Tomasino, E. Adapting Polarized Projective Mapping to Investigate Fruitiness Aroma Perception of White Wines from Oregon. Beverages 2021, 7, 46. https://doi.org/10.3390/beverages7030046
Iobbi A, Tomasino E. Adapting Polarized Projective Mapping to Investigate Fruitiness Aroma Perception of White Wines from Oregon. Beverages. 2021; 7(3):46. https://doi.org/10.3390/beverages7030046
Chicago/Turabian StyleIobbi, Angelica, and Elizabeth Tomasino. 2021. "Adapting Polarized Projective Mapping to Investigate Fruitiness Aroma Perception of White Wines from Oregon" Beverages 7, no. 3: 46. https://doi.org/10.3390/beverages7030046