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Effects of tasting technique - sequential tasting vs. mixed tasting - on perception of dry white wine and blue mould cheese

机译：品尝技术-连续品尝与混合品尝-对干白葡萄酒和蓝霉奶酪的感知的影响

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摘要

The object of this study was to evaluate by means of descriptive sensory analysis the effect of mixed tasting on the perception of dry white wine and blue mould cheese, and to establish whether the tasting technique (sequential vs. mixed tasting) significantly affects this perception. A Swedish blue mould cheese, Bredsjoe Bla, and a French blue mould cheese, Roquefort Societe, and five commercial types of dry white wine were used. The same panel, selected and trained according to ISO standards, as in Nygren et al. (2002, 2003) carried out the descriptive analyses by means of a mixed tasting technique. The panel scored the same attributes for both cheese and wine as in Nygren et al. (2002, 2003). In general, the original wine attribute scores decreased more by means of mixed tasting technique than by means of sequential, while few changes of the original cheese attribute scores were observed. Overall, mixed tasting gave greater decreasing changes than sequential tasting.
机译：这项研究的目的是通过描述性感官分析来评估混合品尝对干白葡萄酒和蓝霉奶酪的感知的影响，并确定品尝技术（顺序品尝与混合品尝）是否会显着影响这种感知。使用了瑞典蓝霉奶酪Bredsjoe Bla和法国蓝霉奶酪Roquefort Societe，以及五种商业类型的干白葡萄酒。与Nygren等人一样，根据ISO标准选择和培训的小组也是如此。 （2002年，2003年）通过混合品尝技术进行了描述性分析。小组对奶酪和葡萄酒的评价与Nygren等人相同。 （2002，2003）。通常，通过混合品尝技术比通过顺序品尝降低了原始葡萄酒的属性得分，而观察到原始奶酪属性的得分变化很小。总体而言，与连续品尝相比，混合品尝产生的减少变化更大。

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