Wine consumers' subjective responses to wine mouthfeel and understanding of wine body

Food Research International

Volumn 99, Issue , 2017, Pages 115-122

  Niimi, Jun ^a   Danner, Lukas ^a   Li, Luxing ^a   Bossan, Hélène ^a,b   Bastian, Susan E P ^a  

^a UNIVERSITY OF ADELAIDE   (Australia)

^b UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

Consumer language; Content analysis; Emotion; Liking; Wine body; Wine mouthfeel

Indexed keywords

SENSORY PERCEPTION; XANTHAN GUM;

CONSUMER LANGUAGE; CONTENT ANALYSIS; EMOTION; LIKING; MOUTHFEEL;

WINE;

BACTERIAL POLYSACCHARIDE; FOOD ADDITIVE; GRAPE SEED EXTRACT; XANTHAN;

ANALYSIS; CLASSIFICATION; COMPARATIVE STUDY; COMPREHENSION; CONSUMER ATTITUDE; EMOTION; HUMAN; NOMENCLATURE; PLEASURE; TASTE; WINE;

COMPREHENSION; CONSUMER BEHAVIOR; EMOTIONS; FOOD ADDITIVES; GRAPE SEED EXTRACT; HUMANS; PLEASURE; POLYSACCHARIDES, BACTERIAL; TASTE; TASTE PERCEPTION; TERMINOLOGY AS TOPIC; WINE;

EID: 85019644364     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2017.05.015     Document Type: Article

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