Cross-modal interactions and effects of the level of expertise on the perception of bitterness and astringency of red wines

Food Quality and Preference

Volumn 62, Issue , 2017, Pages 155-161

  de la Fuente Blanco, Arancha ^a   Fernández Zurbano, Purificación ^b   Valentin, Dominique ^c   Ferreira, Vicente ^a   Sáenz Navajas, María Pilar ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

^b Ctra Burgos Km 6   (Spain)

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

Author keywords

Astringency; Bitterness; Level of expertise; Red wine; Sensory interactions

Indexed keywords

EID: 85025841631     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2017.07.005     Document Type: Article

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