Consumers found a significant differences in overall liking and appearance liking after the saliva addition. The e‐tongue distinguished among most samples with added saliva and those same samples without saliva addition with low to moderate discrimination indices. This was based on the soluble profile of the samples from the taste map shifts in observation points and clear grouping by cluster analysis. This is the first paper to demonstrate e‐tongue’s potential for discriminating smoke affected wine with saliva addition.
All Keywords
【저자키워드】 Saliva, fire, Smoke exposure, e‐tongue, smoke taint,
【저자키워드】 Saliva, fire, Smoke exposure, e‐tongue, smoke taint,