Sensory evaluation: scientific bases and oenological applications

Journal International des Sciences de la Vigne et du Vin

Volumn 33, Issue SPEC ISS., 1999, Pages 81-93

  Martin, Nathalie ^a   De Revel, Gilles ^b  

^a AGROPARISTECH   (France)

^b UNIVERSITÉ DE BORDEAUX   (France)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0002063381     PISSN: 11510285     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (4)

1. MARTINEAU B., ACREE T.E. et HENICKKLING T., 1995. Effect of wine type on the detection threshold for diacetyl. Food Research International, 28, n°2, 139-143.
2. GUEDES P., 1994. Doctorat de l'Université de Bordeaux 2, Thèse n° 308.
3. ASTM -E679. 1991. Standard practice for determination of odor and taste thresholds by a forced-choice ascending concentration series of limits. ASTM, Philadelphia.
4. SSHA.1998. Evaluation sensorielle: Manuel méthodologique. Tec & Doc Lavoisier, Paris. 353 pages.