Sensory evaluation of bitterness and astringency sub-qualities of wine phenolic compounds: Synergistic effect and modulation by aromas

Food Research International

Volumn 62, Issue , 2014, Pages 1100-1107

  Ferrer Gallego, Raúl ^a   Hernández Hierro, José Miguel ^b   Rivas Gonzalo, Julián C ^a   Escribano Bailón, M Teresa ^a  

^a UNIVERSITY OF SALAMANCA   (Spain)

^b UNIVERSITY OF SEVILLE   (Spain)

Author keywords

Aromas; Astringency; Bitterness; Phenolic compounds; Sensory analysis; Wine

Indexed keywords

FLAVONOIDS; ODORS; PRINCIPAL COMPONENT ANALYSIS; VOLATILE ORGANIC COMPOUNDS; WINE;

AROMAS; ASTRINGENCY; BITTERNESS; PHENOLIC COMPOUNDS; SENSORY ANALYSIS;

PHENOLS;

EID: 84904639649     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.05.049     Document Type: Article

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