Chemo-sensory characterization of fractions driving different mouthfeel properties in red wines

Food Research International

Volumn 94, Issue , 2017, Pages 54-64

  Sáenz Navajas, María Pilar ^a   Avizcuri, José Miguel ^a   Ferrero del Teso, Sara ^a   Valentin, Dominique ^b   Ferreira, Vicente ^a   Fernández Zurbano, Purificación ^c  

^a UNIVERSITY OF ZARAGOZA   (Spain)

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

^c UNIVERSITY OF LA RIOJA   (Spain)

Author keywords

Anthocyanins; Astringency; Liquid chromatography; Rata; Sensory

Indexed keywords

CHEMICAL COMPOUNDS; CHROMATOGRAPHY; FLAVONOIDS; INDUCTIVELY COUPLED PLASMA; LIQUID CHROMATOGRAPHY; OLIGOMERS; PHASE SEPARATION; WINE;

ANTHOCYANIN PIGMENT; ASTRINGENCY; RATA; REFERENCE MATERIAL; SENSORY; SENSORY CHARACTERIZATION; SENSORY PROPERTIES; SOLID-PHASE EXTRACTION;

ANTHOCYANINS;

ANTHOCYANIN; FLAVONOL DERIVATIVE; PROANTHOCYANIDIN; TANNIN DERIVATIVE;

ANALYSIS; CHEMISTRY; HUMAN; MOUTH; SENSATION; TASTE; TOUCH; VITIS; WINE;

ANTHOCYANINS; FLAVONOLS; HUMANS; MOUTH; PROANTHOCYANIDINS; SENSATION; TANNINS; TASTE; TOUCH; VITIS; WINE;

EID: 85011954121     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2017.02.002     Document Type: Article

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