In addition to physicochemical and microbiological analysis, sensory analysis is an important method to determine food quality. Sensory analysis is comprised of hedonic and analytical tests. The latter include traditional descriptive analysis, which is time-consuming and expensive, therefore we often use faster alternative descriptive methods, in particular with consumer panels. For our experiment we used three alternative methods (Flash profile (FP), 5- and 7-point hedonic scale). In 5-point hedonic scale, assessors focused on liking of individual sensory parameters and in 7-point hedonic scale on the overall liking of a sample. Sensory analysis was performed with 31 untrained assessors and five trained assessors. Three samples of the Metliška črnina PTP and three samples of Belokranjec PTP, vintage 2020 were evaluated. The results were also compared with quantitative results of Vinska vigred, where samples were evaluated according to Buxbaum method. We found that the average scores on the 7-point hedonic scale coincide with the quantitative estimates by the Buxbaum method. The most common chosen score in 7-point hedonic scale was “slightly like” and “moderately like”. The most frequently stated descriptor in FP method was acidity, for both blended wines. This was followed by fruitiness in the Belokranjec PTP samples, while in the Metliška črnina PTP samples more often that fruitiness specific fruits were stated as descriptors. The results of the 5-point hedonic scale showed that assessors most liked the appearance and least liked the taste of both Metliška črnina PTP and Belokranjec PTP samples.
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