Class Sensorial Analysis

theoretical

The senses in sensory analysis.
Elementary aromas and flavors.
Characteristics of an exam room and the types of exams.
Sequential analysis for the selection of tasters
Taster panels.
The characteristics and defects of wines.
Statistical treatment of sensory analysis data.

Practice
Wine tasting (flavor, aroma and color)

The teaching methodologies are based on oral exposition with the support of datashow, demonstration videos and wine tasting. The autonomous research of knowledge is promoted for the elaboration of a group work within the scope of the topics taught in the classroom. The final classification of the course corresponds to 40% of the oral presentation, assessment of individual work and 60% of the assessment of group reports.

• Heymann, H. (1999). Sensory evaluation in food: principles and practices. Kluwer Academic, New York.