An assessment of the effects of wine volatiles on the perception of taste and astringency in wine

Food Chemistry

Volumn 121, Issue 4, 2010, Pages 1139-1149

  Sáenz Navajas, María Pilar ^a,b   Campo, Eva ^b   Fernández Zurbano, Purificación ^a   Valentin, Dominique ^c   Ferreira, Vicente ^b  

^a UNIVERSITY OF LA RIOJA   (Spain)

^b UNIVERSITY OF ZARAGOZA   (Spain)

^c CENTRE DES SCIENCES DU GOÛT ET DE L ALIMENTATION   (France)

Author keywords

Non volatile fraction; Reconstituted wines; Sensory analysis; Taste; Volatile fraction

Indexed keywords

ARTICLE; ASTRINGENCY; BITTER TASTE; SENSORY ANALYSIS; SWEETNESS; TASTE; VOLATILIZATION; WINE;

VITACEAE;

EID: 77949490180     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.01.061     Document Type: Article

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