Statistical validation of sensory data: a study on wine

<jats:title>Abstract</jats:title><jats:p>A methodological procedure involving an appropriate statistical validation of sensory data was defined in order to describe the typical sensory profile of a young red wine (Aglianico) destined to aging. A trained panel of eight assessors rated the intensity of nine attributes on 16 products. Sensory data were submitted to statistical validation using a procedure organised in three main steps, namely fixed and mixed models of analysis of variance (ANOVA) and data standardisation. Results of the fixed ANOVA model computed on raw data showed significant differences between the products for all the attributes except <jats:italic>cherry</jats:italic> aroma and <jats:italic>pungent</jats:italic> mouthfeel. However, the results showed inconsistency between assessors. For many attributes, interaction effects were found. When individual differences between assessors were minimised or eliminated using scaled data, results of the fixed and mixed models showed no significant differences (<jats:italic>p</jats:italic> ≤ 0.05) amongst the products for any of the sensory attributes. Therefore the differences amongst the products before data handling and before applying the mixed model of ANOVA were due to the assessors' variability. The results after statistical validation showed that the wines are very similar and that all the attributes used to describe the sensory characteristics of the products can be considered, at a qualitative and a quantitative level, as typical descriptors of the Aglianico wine destined to aging.</jats:p><jats:p>© 2001 Society of Chemical Industry</jats:p>