Regional food and wine specialities represent the culinary and oenological expression of a specific geographical region and are intrinsically linked to local cultural preferences, traditions, and terroir.
Sensory analysis of regional food and wine specialities offers an in-depth perspective of the organoleptic characteristics that make these products unique. Sensory analysis involves the use of the human senses (taste, smell, sight, touch, and hearing) to assess the organoleptic characteristics of products. The importance of sensory science in food and product quality is relevant, for example, in consumer perception of quality, in understanding and satisfying consumer sensory preferences, in the development of new products, in quality control, in product differentiation on the market, …
Various statistical tools (descriptive, ANOVA, PCA, Cluster Analysis, …) can be employed to extract meaningful information from sensory data for quality assessment.
This approach allows the sensory diversity associated with specific regions to be appreciated and preserved, contributing to the enrichment of the gastronomic and oenological experience.