The major objective of the Sensory Science Laboratory is to support the ongoing enology and viticulture research by providing a means of evaluating juices and wines. For example, if a new viticultural practice is being tested, it is important to document how this practice changes the character of the wine....
In 1981, a trial was established to evaluate the performance of several strains of malolactic bacteria. Pinot noir wines were inoculated with several strains of malolactic bacteria, and their performance was reported by Watson (above). One strain, ML-34, can be thought of as the industry standard, while ER-1A and EY-2D...
Sensory evaluation is a scientific discipline involved in evoking, measuring, analyzing, and interpreting responses to properties of foods and materials as perceived by sight, smell, taste, touch and hearing. Historically, sensory evaluation test methods have been divided into two basic types, affective and discriminative. Affective tests involve acceptance tests, usually...
The effect of refluxing on the aromas of Valencia aqueous orange essences was
determined through analysis by GC, MS, Osme, and by a descriptive panel. The strengths
and descriptions of volatiles were investigated to determine if differences in essence aroma
character and intensity existed. During production, 1 sample was subjected...
Various vineyard practices influence the quality of a wine. In 1999, three levels of nitrogen (N), two levels of tillage and two levels of irrigation were applied to Pinot noir grape cultivars at Benton Lane Vineyards in the Southern Willamette Valley. N treatments were zero, soil and foliar applications. Every...
A lexicon to define the sensory properties of melted Cheddar cheese was created
using a trained descriptive panel. The lexicon characterized appearance (surface rupture,
meltedness, oiliness, and edge browning) and texture (stringiness, stretchiness,
springiness, firmness, toothpull, smoothness, cohesiveness, denseness, and chewiness).
Three brands of commercially available shredded Cheddar cheese were...
As reported in the January 1986 WAB Research Report, a trained panel evaluation of Pinot noir wine fermented with different strains of malolactic bacteria was conducted in the Fall of 1985 at Oregon State University's Sensory Science Laboratory. As a follow-up, a group of Oregon winemakers evaluated some of the...
A lexicon describing the sensory perception of carbonated water was
developed. Temporal aspects and differing ingestion conditions were
investigated for Bite and Burn sensation using time-intensity (T-I). Four CO₂
levels (0, 1.7, 2.8, and 4.6 volumes) at 3°C and 10°C were tested. Trained
panelists used a 16-pt category scale for...
Acidulants can contribute considerably to the flavor of food.
However, limited research on differences in acid flavor exists. While
numerous researchers have studied acids, most have focused on sourness
exclusively. Acids have been shown previously to differ in non-sour
components, such as bitterness and astringency. A series of experiments
were...