2024
Sensorial Evaluation
Name: Sensorial Evaluation
Code: FIT13065L
6 ECTS
Duration: 15 weeks/156 hours
Scientific Area:
Agricultural and Food Engineering
Teaching languages: Portuguese
Languages of tutoring support: Portuguese
Sustainable Development Goals
Learning Goals
The curricular unit aims to give students the tools to do a sensorial evaluation of wines, learning the sensorial defects and positive attributes.
The learning objectives are the acquisition of knowledge about the senses, the different kind of sensorial tests and when to apply them and to learn how to distinguish the positive and negative attributes of wines
The skills to be acquired are: the capability of training and selection of a sensorial panel; design organoleptic tests and the statistical analysis of results; the ability to taste wines and the recognition of sensorial defects.
The learning objectives are the acquisition of knowledge about the senses, the different kind of sensorial tests and when to apply them and to learn how to distinguish the positive and negative attributes of wines
The skills to be acquired are: the capability of training and selection of a sensorial panel; design organoleptic tests and the statistical analysis of results; the ability to taste wines and the recognition of sensorial defects.
Contents
Introduction to sensory analysis.
Characteristics of a sensorial lab, principles to be observed in samples preparation.
The errors in sensory analysis.
The physiology of senses involved in sensory analysis. Threshold of sensation and perception.
The taste: taste buds, elemental flavors, the influence of temperature on the perception of flavors.
The nose: the direct nasal route and the retro-nasal route, recognition of aromas, primary aromas, prefermentation and fermentation aromas and aging aromas.
Vision: mechanisms and its importance. The color of the wines.
Wine tasting from different regions and different varieties.
The different types of sensorial tests: discriminative or difference, descriptive and hedonic.
Panels of tasters: type of panels, training and selection of tasters, formation of a chamber of tasters.
Parameters and measures in sensory analysis, the sensorial sheets, the statistics in sensory analysis.
The sensorial defects of wines, sensorial analysis of wines with def.
Characteristics of a sensorial lab, principles to be observed in samples preparation.
The errors in sensory analysis.
The physiology of senses involved in sensory analysis. Threshold of sensation and perception.
The taste: taste buds, elemental flavors, the influence of temperature on the perception of flavors.
The nose: the direct nasal route and the retro-nasal route, recognition of aromas, primary aromas, prefermentation and fermentation aromas and aging aromas.
Vision: mechanisms and its importance. The color of the wines.
Wine tasting from different regions and different varieties.
The different types of sensorial tests: discriminative or difference, descriptive and hedonic.
Panels of tasters: type of panels, training and selection of tasters, formation of a chamber of tasters.
Parameters and measures in sensory analysis, the sensorial sheets, the statistics in sensory analysis.
The sensorial defects of wines, sensorial analysis of wines with def.
Teaching Methods
Theoretical exposition of the different subjects, wine sensorial analysis.
One final written test or two smaller written tests and individual reports on practical work.
One final written test or two smaller written tests and individual reports on practical work.
Teaching Staff (2023/2024 )
