Sensory evaluation and flavor studies of “Shine Muscat” grapes are crucial for its further development. Consumer evaluations indicated that the main sensory characteristics were “fresh”, “sweet”, “rose” flavor, “thin skin”, “thick flesh”, “juicy” and “crisp” texture, “full”, “large fruity grain” and “green” appearance attributes. Manual sensory evaluation have also uncovered additional sensory attributes such as “glossy”, “crisp”, “seeded” and “fruity”. Manual sensory evaluation was conducted to determine changes in the sensory qualities during home storage, and a sensory wheel for “Shine Muscat” grapes was established. The intelligent sensory evaluation results corroborated those of the manual sensory evaluation and revealed changes in the sensory characteristics of “Shine Muscat” grapes during storage. The typical sensory characteristics of “Shine Muscat” grapes were retained after 8 days of home storage, and there was less loss of appearance, texture and taste characteristics during low-temperature storage. The three evaluation methods complemented and corroborated each other.

中文翻译：

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基于消费者评论和人类智能感官评价的“阳光玫瑰香”葡萄的感官特征

“Shine Muscat”葡萄的感官评价和风味研究对其进一步发展至关重要。消费者评价表明，主要感官特征为“鲜”、“甜”、“玫瑰”味、“皮薄”、“肉厚”、“多汁”、“脆”、“饱满”、“果粒大”和“绿色”外观属性。手动感官评估还发现了其他感官属性，例如“光泽”、“清脆”、“种子”和“果味”。通过人工感官评价，确定家庭储藏期间感官品质的变化，并建立了“阳光麝香”葡萄的感官轮。智能感官评价结果与人工感官评价结果相印证，揭示了“阳光玫瑰香”葡萄在贮藏过程中感官特性的变化。家庭储藏8天后，“阳光玫瑰香”葡萄的典型感官特征得到保留，低温储藏过程中外观、质地和口味特征损失较少。三种评价方法相互补充、相互印证。