Barcelona y Sant Sadurní d’Anoia
descargar 124.02 Kb.
|
 PERCEPNET http://www.percepnet.com I Encuentro Internacional Ciencias sensoriales y de la percepción LIBRO DE RESÚMENES Barcelona y Sant Sadurní d’Anoia Del 20 al 22 de junio del 2002 sesión plenaria Conferencias científicas Introducción Juan Cacho Departamento de Química Analítica Laboratorio de Aroma y Enología Universidad de Zaragoza jcacho@posta@unizar.es Conferenciantes Ann C. Noble André Holley sesión plenaria Sensory evaluation in the wine industry: a challenge for the future Ann C. Noble Department of Viticulture and Enology University of California, Davis USA acnoble@ucdavis.edu Typically in the wine industry, sensory evaluation of wine is not analytical. Instead, winemaking decisions are based on informal evaluations by a consultant, “wine expert”, the winemaker or by consensus of several people. The Davis 20 point scorecard was developed to get people to focus on the same aspects of wine. Although the scorecard was shown to be flawed because judges used the scorecard differently, it was used for a long time to evaluate many enological and viticultural trials. In contrast to the limited information of provided by wine quality scorecards, the technique of descriptive analysis provides a powerful tool to quantitatively measure the effect of winery or viticultural treatments on flavor. For example descriptive analysis was used to show that heating Chardonnay wines for 15 days or longer resulted in a significant loss of fruity aromas and increase in “rubber”, caramel notes. In another study, Cabernet Sauvignon wines from vines with higher levels of light in the fruiting zone were less “vegetative” than those with less light. In contrast, when persistent attributes such as bitterness and astringency are evaluated, time-intensity methods are needed to profile the sensations over time. Most recently, linking descriptive analysis data with consumer preference studies has been done to identify difference market segments and describe the flavors of wines preferred by each group of consumers. However, sensory analysis is under-utilized by the wine industry around the world today, despite the availability of these sophisticated sensory methods. sesión plenaria Recent progress in the neurobiological approach to smell and taste perception André Holley Centre des Sciences du Goût Université de Bourgogne Dijon (France) holley@cesg.cnrs.fr This presentation will be mainly focussed on new findings on stimulus reception in both olfactory and taste systems and I will try to evaluate the impact of these findings on our understanding of specific features characterizing our perception of olfactory and taste qualities, respectively. mesa Principios científicos Presidente Adolf Tobeña Unidad de Psicología Médica Universitat Autònoma de Barcelona ikpia@cc.uab.es Ponentes José Antonio Aznar Alberto Prats Enric Bartra Ana Julia Garriga Trillo Susana Buxaderas mesa: principios científicos Ciberexploración del espacio virtual: integración háptico-acústica José Antonio Aznar Casanova y Manuel Moreno Sánchez Laboratorio de Percepción Visual Facultad de Psicología Universidad de Barcelona jaznar@psi.ub.es Hemos diseñado un entorno de aprendizaje espacial (EAE), al servicio de la cognición espacial del invidente. Los sujetos pueden interaccionar con el entorno mediante una interfaz háptico-acústica capaz de detectar y localizar objetos sonoros en un espacio virtual. Esta aplicación de informática educativa, fundamentada en la integración de información multisensorial, pretende minimizar el retardo cognitivo que sufren los ciegos como consecuencia de no tener acceso visual al mundo. Apostamos por el desarrollo de nuevas interfaces y cibersensores que permitan compensar los déficits sensoriales. |
Añadir el documento a tu blog o sitio web
