Describing the indescribable

Food Science and Technology

Volumn 20, Issue 3, 2006, Pages 32-35

  Noble, Ann ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CHEMICAL ANALYSIS; FOOD PRODUCTS; FRAGRANCES; SENSORS; STANDARDIZATION;

AROMA; DESCRIPTIVE ANALYSIS(DA); SENSORY PROPERTIES;

WINE;

EID: 33748973950     PISSN: 14753324     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

References (12)

1. Lehrer, A. (1983). "Wine and Conversation". Indiana University Press, Bloomington.
2. Lehrer, A., (2006). Wine and Conversation: a new look. In: Cognitive-based Studies in the Semantics-Pragmatics Interface, Andor, J. and Pelyvas, P., (eds). CRISPL, Elsevier Science, Oxford. (In press).
3. Lawless, H. T. and Heymann, H. (1998). "Sensory Evaluation of Food. Principles and Practices". Chapman & Hall, New York.
4. Noble, A. C. (2001). Sensory methods of flavour analysis. In: Food Flavour Technology, Taylor, A. J. (ed.), 252-275. Sheffield Academic Press, Sheffield.
5. Noble, A.C. et al., (1987). Modification of a standardized system of wine aroma terminology. Am. J. Enol. Viticult., 38, 143-146.
6. de la Presa Owens, C. and Noble, A. C. (1997). Effect of storage at elevated temperatures on aroma of Chardonnay wines. Am. J. Enol. Viticult., 48(3), 310-316.
7. Nygren, I.T., et al., (2001). Flavor changes produced by wine and food interactions: Chardonnay wine and Hollandaise sauce. J. Sens. Stud., 16(5), 461-470.
8. Madrigal-Galan, B. and Heymann, H. (2006). Sensory effects of consuming cheese prior to evaluating red wine flavor. Am. J. Enol. Viticult., 57(1), 12-22.
9. Lesschaeve, L. (2006). The use of sensory descriptive analysis to gain a better understanding of consumer wine language. In: 3rd International Wine Business & Marketing Research Conference. ENSAM, Montpellier, France (In press).
10. Yegge, J. M. (2001). "Influence of Sensory and Non-sensory Attributes of Chardonnay Wine on Acceptance and Purchase Intent", Ph.D. Dissertation, University of California, Davis.
11. Yegge, J. M. and Noble, A. C. (2001). Identification of sensory and non-sensory attributes of Californian Chardonnay wines that influence acceptance and purchase intent for differing segments of consumers. In: Proceedings of the ASEV 50th Anniversary Annual Meeting. Seattle, WA: Am. J. Enol. Viticult., 51, 28-31.
12. Asher, G., (2002). "Pleasures of Wine". Chronicle Books, San Francisco.