Exploring mouthfeel in model wines: Sensory-to-instrumental approaches

Food Research International

Volumn 102, Issue , 2017, Pages 478-486

  Laguna, Laura ^a   Sarkar, Anwesha ^b   Bryant, Michael G ^b   Beadling, Andrew R ^b   Bartolomé, Begoña ^a   Victoria Moreno Arribas, M ^a  

^a INSTITUTE OF FOOD SCIENCE RESEARCH CIAL   (Spain)

^b UNIVERSITY OF LEEDS   (United Kingdom)

Author keywords

Astringency; Particle size; Trained sensory panel; Tribology; Viscosity; Wine mouthfeel

Indexed keywords

ETHANOL; FLAVONOIDS; FLUID DYNAMICS; GLYCEROL; HIGH RESOLUTION TRANSMISSION ELECTRON MICROSCOPY; HYDRODYNAMICS; LUBRICATION; PARTICLE SIZE; TANNINS; TRACTION (FRICTION); TRANSMISSION ELECTRON MICROSCOPY; TRIBOLOGY; VISCOSITY;

ASTRINGENCY; BOUNDARY LUBRICATION REGIME; DESCRIPTIVE ANALYSIS; HYDRODYNAMIC DIAMETER; INSTRUMENTAL APPROACH; INSTRUMENTAL TECHNIQUES; MOUTHFEEL; SENSORY PANELS;

WINE;

ALCOHOL; GLYCEROL; TANNIN DERIVATIVE;

ANALYSIS; COMPARATIVE STUDY; DECISION MAKING; FLOW KINETICS; HUMAN; INNERVATION; MOUTH; PARTICLE SIZE; PH; PHOTON CORRELATION SPECTROSCOPY; TASTE; TOUCH; TRANSMISSION ELECTRON MICROSCOPY; VISCOSITY; WINE;

DYNAMIC LIGHT SCATTERING; ETHANOL; GLYCEROL; HUMANS; HYDROGEN-ION CONCENTRATION; JUDGMENT; MICROSCOPY, ELECTRON, TRANSMISSION; MOUTH; PARTICLE SIZE; RHEOLOGY; TANNINS; TASTE; TASTE PERCEPTION; TOUCH; TOUCH PERCEPTION; VISCOSITY; WINE;

EID: 85029612950     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2017.09.009     Document Type: Article

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