Sensory-active compounds influencing wine experts' and consumers' perception of red wine intrinsic quality

LWT

Volumn 60, Issue 1, 2015, Pages 400-411

  Sáenz Navajas, María Pilar ^a,b   Avizcuri, José Miguel ^c   Ballester, Jordi ^a,d   Fernández Zurbano, Purificación ^c   Ferreira, Vicente ^b   Peyron, Dominique ^a,c   Valentin, Dominique ^a,e  

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

^b UNIVERSITY OF ZARAGOZA   (Spain)

^c UNIVERSITY OF LA RIOJA   (Spain)

^d UNIVERSITÉ DE BOURGOGNE   (France)

^e UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

Non volatile; Quality; Sensory activity; Volatile; Wine

Indexed keywords

IMAGE QUALITY; SENSORY PERCEPTION;

ACTIVE COMPOUNDS; HYDROXYCINNAMIC ACID DERIVATIVES; NON-VOLATILE; PERCEIVED QUALITY; QUALITY PERCEPTIONS; RELATED COMPOUNDS; VOLATILE; VOLATILE PHENOLS;

WINE;

EID: 84921993724     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.09.026     Document Type: Article

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