Phenolic and sensory profiles discriminate geographical indications for Malbec wines from different regions of Mendoza, Argentina.

Malbec wines from 27 parcels from the three most important winemaking regions of Mendoza, Argentina, were produced under standardized winemaking conditions, and analyzed for phenolic composition and by means of sensory descriptive analysis. Different methods of characterization and cluster analysis for each data matrix showed that some locations of Mendoza could be significantly separated from each other. The results of unsupervised statistical methods were compared using a test for similarities and divergences, also showing that different locations may be associated.

Comparison of TCATA and TDS for dynamic sensory characterization of food products.

Temporal Check-All-That-Apply (TCATA) has been recently introduced as a method for temporal sensory product characterization. Building on the standard Check-All-That-Apply (CATA) question format, assessors select all the terms they consider applicable for describing the sensations they perceive, and they do so at each moment of the evaluation process. This research further investigates the TCATA method, through its application to products of varying complexity (yogurt, salami, cheese, orange juice, French bread, and marinated mussels) using consumers and trained panellists as assessors.