Impact of CO2 and its interaction with the matrix components onsensory perception in model cider

LWT

Volumn 63, Issue 2, 2015, Pages 886-891

  Symoneaux, R ^a   Le Quere J M ^b   Baron, A ^b   Bauduin, R ^c   Chollet, S ^d  

^a Groupe ESA   (France)

^b INRA   (France)

^c Domaine de la Motte   (France)

^d Université de Lille 1 Sciences et Technologies   (France)

Author keywords

Apple procyanidins; Astringency; Bitterness; Carbon dioxide

Indexed keywords

ALCOHOLIC BEVERAGES; ETHANOL; FLAVONOIDS; FRUCTOSE;

ASTRINGENCY; BITTERNESS; MATRIX COMPONENTS; MODEL SOLUTION; POLYPHENOL CONTENT; PROCYANIDINS; SENSORY CHARACTERISTICS; SUGAR CONTENT;

CARBON DIOXIDE;

MALUS X DOMESTICA;

EID: 84930335327     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.04.037     Document Type: Article

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