About: Dominanza temporale delle sensazioni gustative ed aromatiche del vino

Facets (new session)
Description
Metadata
Settings
- owl:sameAs
- Inference Rule:

About: Dominanza temporale delle sensazioni gustative ed aromatiche del vino Goto Sponge NotDistinct Permalink

An Entity of Type : rdac:C10001, within Data Space : data.idref.fr associated with source document(s)

Attributes	Values
type	frbr:Work rdac:C10001
Thesis advisor	Schlich, Pascal Moio, Luigi Schaal, Benoist Ecole nationale supérieure de biologie appliquée à la nutrition et à l'alimentation (Dijon) Università degli studi di Foggia (Foggia, Italie)
Author	Pessina, Rita (1975-....)
alternative label	Temporal dominance of taste and flavour of wine Dominance temporelle des sensations gustatives et aromatiques du vin
dc:subject	Thèses et écrits académiques Vin -- Analyse Vin -- Dégustation Analyse sensorielle
preferred label	Dominanza temporale delle sensazioni gustative ed aromatiche del vino
Language	http://lexvo.org/id/iso639-3/ita
Subject	http://www.idref.fr/027736903/id http://www.idref.fr/029787971/id http://www.idref.fr/027253139/id http://www.idref.fr/031134688/id
dc:title	Dominanza temporale delle sensazioni gustative ed aromatiche del vino
Degree granting institution	Université de Bourgogne (1970-....)
note	Although temporality of mouth sensations is acknowledged to be important in wine quality, there is no well-established method for recording simultaneously the evolution of the perceived intensity of sourness, sweetness, bitterness, heat and astringency. Ideally, one would like to know when each sensation starts, how strong it is and finally how long it lasts. The new Temporal Dominance of Sensations (TDS) technique shows the panellist the entire set of sensations on a PC screen. After having put the wine into his mouth, the panellist is asked to consider repeatedly, until the perception ends, which sensation is perceived as dominant and to score its intensity. The data results in the superimposition of the sensations' temporal curves, highlighting the sequence of their dominance. The aim of this thesis is to apply TDS to wine for the first time. La temporalité des sensations gustatives semble importante dans la qualité du vin, il n'existe actuellement aucune méthode bien établie permettant de mesurer simultanément l'évolution de la perception des saveurs et des arômes. Idéalement, on aimerait connaître quand chaque sensation commence, combien de temps elle persiste et quelle est l'intensité associée. La nouvelle méthode \"Dominance Temporelle de Sensations\" (DTS) consiste à demander au sujet de citer séquentiellement les sensations dominantes au fil de la perception du produit et d'attribuer à chaque citation une intensité. Pour chaque produit, on peut alors construire une courbe de fréquence de dominance pour chacune des sensations étudiées. Le but de mon travail de thèse a été d'appliquer, pour la première fois, la méthode DTS au vin.
dc:type	Text
http://iflastandar...bd/elements/P1001	http://iflastandards.info/ns/isbd/terms/contentform/T1009
rdaw:P10219	2006
has content type	http://rdaregistry.info/termList/RDAContentType/1020
is primary topic of	http://www.idref.fr/247515558
is rdam:P30135 of	http://www.sudoc.fr/109217985/id http://www.sudoc.fr/246911204/id

Faceted Search & Find service v1.13.91 as of Aug 16 2018

Alternative Linked Data Documents: ODE Content Formats:

RDF

ODATA

Microdata

About

OpenLink Virtuoso version 07.20.3229 as of May 14 2019, on Linux (x86_64-pc-linux-gnu), Single-Server Edition (70 GB total memory)
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2024 OpenLink Software