Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain.
Food Chem. 2013 Nov 1;141(1):625-36. doi: 10.1016/j.foodchem.2013.02.093. Epub 2013 Mar 7.
As bottled mineral water market is increasing in the world (especially in emergent and developed countries), the development of a simple protocol to train a panel to evaluate sensory properties would be a useful tool for natural drinking water industry. A sensory protocol was developed to evaluate bottled natural mineral water (17 still and 10 carbonated trademarks). The tasting questionnaire included 13 attributes for still water plus overall impression and they were sorted by: colour hues, transparency and brightness, odour/aroma and taste/flavour/texture and 2 more for carbonated waters (bubbles and effervescence). The training lasted two months with, at least, 10 sessions, was adequate to evaluate bottled natural mineral water. To confirm the efficiency of the sensory training procedure two sensory groups formed the whole panel. One trained panel (6 persons) and one professional panel (6 sommeliers) and both participated simultaneously in the water tasting evaluation of 3 sample lots. Similar average scores obtained from trained and professional judges, with the same water trademarks, confirmed the usefulness of the training protocol. The differences obtained for trained panel in the first lot confirm the necessity to train always before a sensory procedure. A sensory water wheel is proposed to guide the training in bottled mineral water used for drinking, in connection with their chemical mineral content.
随着瓶装矿泉水市场在全球范围内的增长（尤其是在新兴和发达国家），开发一种简单的方案来培训评估感官特性的小组将成为天然饮用水行业的有用工具。本文开发了一种用于评估瓶装天然矿泉水（17 种静止和 10 种碳酸化商标）的感官方案。品尝问卷包括 13 个静止水的属性，加上总体印象，并按照以下顺序进行排序：颜色色调、透明度和亮度、气味/香气和味道/风味/质地，碳酸水还有另外 2 个属性（气泡和起泡）。感官培训持续了两个月，至少有 10 个阶段，足以评估瓶装天然矿泉水。为了确认感官培训程序的效率，两个感官小组组成了整个小组。一个培训小组（6 人）和一个专业小组（6 名侍酒师）同时参与了 3 批水样的品尝评估。受过培训和专业评审人员对相同水样商标的平均得分相似，证实了培训方案的有效性。在第一批水样中，受过培训的小组获得的差异证实了在进行感官程序之前始终需要进行培训的必要性。本文提出了一种感官水车，以指导与化学矿物含量相关的饮用瓶装矿泉水的培训。
