Control de gustos y olores en las aguas de consumo. II. Descripciones y análisis químico

Cerveza y malta, ISSN 0300-4481, Nº. 162, 2004, pag. 39 01/2004;
Source: OAI

ABSTRACT En la primera parte del artículo se introdujeron los conceptos básicos del análisis sensorial del agua, con especial atención a las características del panel de catadores y la dinámica de las sesiones de cata. En esta segunda parte, se centra la atención en el método del FPA (Flavour Profile Analysis) y los descriptores característicos del medio acuático. Se presentan la rueda de descriptores empleada y los perfiles obtenidos aplicando dicho método. Se comenta brevemente el tratamiento de gustos y olores por medio del análisis químico y, por último, se discuten brevemente las aplicaciones fundamentales del análisis organoléptico del agua.

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