Examination of the potential for using chemical analysis as a surrogate for sensory analysis

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Abstract

The application of a multi-block statistical analysis method, known as Common Components and Specific Weight Analysis, to the determination of connections between sensory descriptors and analytical data for Hunter Valley Semillon is described. Sixteen wines were used in the data analysis with 15 sensory descriptors and 10 analytical measurements available for each wine. The multi-block analysis simplifies the comparison between the data sets and allows relationships between the sensory and analytical parameters to be readily ascertained, more effectively than a linear regression approach. A sweetness zone established the connections between several sensory descriptors and analytical measurements based on fructose. Glucose was not part of the sweetness connections, although glycerol was connected to the sensory sweetness descriptors. Sensory assessment of acidity was positively related to the titratable acidity and pH was negatively related. The malic acid concentration was also negatively related to sensory acidity and the possible reasons for this are described. Several sensory descriptors including toast, honey and kerosene were found to be in opposition to the sweetness sensory parameters and not connected to any analytical parameters. The outcomes of this multi-block treatment indicate the potential for using analytical measurements as a surrogate for sensory analysis.
Original languageEnglish
Pages (from-to)2-7
Number of pages6
JournalAnalytica Chimica Acta
Volume660
Issue number1-2
DOIs
Publication statusPublished - Feb 2010

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Wine
Acidity
chemical analysis
acidity
Kerosene
Honey
Fructose
Chemical analysis
Glycerol
Linear Models
honey
Linear regression
Weights and Measures
Glucose
Density (specific gravity)
Statistical methods
statistical analysis
glucose
valley
acid

Cite this

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title = "Examination of the potential for using chemical analysis as a surrogate for sensory analysis",
abstract = "The application of a multi-block statistical analysis method, known as Common Components and Specific Weight Analysis, to the determination of connections between sensory descriptors and analytical data for Hunter Valley Semillon is described. Sixteen wines were used in the data analysis with 15 sensory descriptors and 10 analytical measurements available for each wine. The multi-block analysis simplifies the comparison between the data sets and allows relationships between the sensory and analytical parameters to be readily ascertained, more effectively than a linear regression approach. A sweetness zone established the connections between several sensory descriptors and analytical measurements based on fructose. Glucose was not part of the sweetness connections, although glycerol was connected to the sensory sweetness descriptors. Sensory assessment of acidity was positively related to the titratable acidity and pH was negatively related. The malic acid concentration was also negatively related to sensory acidity and the possible reasons for this are described. Several sensory descriptors including toast, honey and kerosene were found to be in opposition to the sweetness sensory parameters and not connected to any analytical parameters. The outcomes of this multi-block treatment indicate the potential for using analytical measurements as a surrogate for sensory analysis.",
keywords = "Chemical analysis, Chemometrics, Hunter Valley Semillon, Sensory analysis, Wine",
author = "John Blackman and Douglas Rutledge and Dejan Tesic and Anthony Saliba and Geoffrey Scollary",
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AU - Blackman, John

AU - Rutledge, Douglas

AU - Tesic, Dejan

AU - Saliba, Anthony

AU - Scollary, Geoffrey

N1 - Imported on 12 Apr 2017 - DigiTool details were: month (773h) = Feb 2010; Journal title (773t) = Analytica Chimica Acta. ISSNs: 0003-2670;

PY - 2010/2

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N2 - The application of a multi-block statistical analysis method, known as Common Components and Specific Weight Analysis, to the determination of connections between sensory descriptors and analytical data for Hunter Valley Semillon is described. Sixteen wines were used in the data analysis with 15 sensory descriptors and 10 analytical measurements available for each wine. The multi-block analysis simplifies the comparison between the data sets and allows relationships between the sensory and analytical parameters to be readily ascertained, more effectively than a linear regression approach. A sweetness zone established the connections between several sensory descriptors and analytical measurements based on fructose. Glucose was not part of the sweetness connections, although glycerol was connected to the sensory sweetness descriptors. Sensory assessment of acidity was positively related to the titratable acidity and pH was negatively related. The malic acid concentration was also negatively related to sensory acidity and the possible reasons for this are described. Several sensory descriptors including toast, honey and kerosene were found to be in opposition to the sweetness sensory parameters and not connected to any analytical parameters. The outcomes of this multi-block treatment indicate the potential for using analytical measurements as a surrogate for sensory analysis.

AB - The application of a multi-block statistical analysis method, known as Common Components and Specific Weight Analysis, to the determination of connections between sensory descriptors and analytical data for Hunter Valley Semillon is described. Sixteen wines were used in the data analysis with 15 sensory descriptors and 10 analytical measurements available for each wine. The multi-block analysis simplifies the comparison between the data sets and allows relationships between the sensory and analytical parameters to be readily ascertained, more effectively than a linear regression approach. A sweetness zone established the connections between several sensory descriptors and analytical measurements based on fructose. Glucose was not part of the sweetness connections, although glycerol was connected to the sensory sweetness descriptors. Sensory assessment of acidity was positively related to the titratable acidity and pH was negatively related. The malic acid concentration was also negatively related to sensory acidity and the possible reasons for this are described. Several sensory descriptors including toast, honey and kerosene were found to be in opposition to the sweetness sensory parameters and not connected to any analytical parameters. The outcomes of this multi-block treatment indicate the potential for using analytical measurements as a surrogate for sensory analysis.

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KW - Chemometrics

KW - Hunter Valley Semillon

KW - Sensory analysis

KW - Wine

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