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Volumn 19, Issue 6, 2004, Pages 476-482
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Perceptual interactions between fruity and woody notes of wine
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Author keywords
Binary mixtures; Olfaction; Perceptual interactions; Wine odorants
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Indexed keywords
ADDITION REACTIONS;
ALCOHOLS;
AROMATIC COMPOUNDS;
BINARY MIXTURES;
CONCENTRATION (PROCESS);
ESTERS;
FRUITS;
ODORS;
ODOR INTENSITY;
OLFACTORY;
WOODY NOTES;
WINE;
BUTYRIC ACID ETHYL ESTER;
ESTER;
GUAIACOL;
ISOPENTYL ACETATE;
LACTONE;
ADULT;
AROMA;
ARTICLE;
CHEMICAL INTERACTION;
CONTROLLED STUDY;
FEMALE;
FLAVOR;
HUMAN;
HUMAN EXPERIMENT;
MALE;
NORMAL HUMAN;
OLFACTORY DISCRIMINATION;
PERCEPTIVE THRESHOLD;
QUANTITATIVE ANALYSIS;
WHISKEY;
WINE;
ALCOHOLS;
AROMATIC COMPOUNDS;
BEVERAGES;
CONCENTRATION;
ESTERS;
FRUITS;
ODORS;
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EID: 8844244750
PISSN: 08825734
EISSN: None
Source Type: Journal
DOI: 10.1002/ffj.1474 Document Type: Article |
Times cited : (66)
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References (26)
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