Linking Flavor Chemistry to Sensory Analysis of Wine-Reference-Cited by-同舟云学术

Linking Flavor Chemistry to Sensory Analysis of Wine

Published:1999 Issue: Volume: Page:409-421
ISSN:
Container-title:Flavor Chemistry
language:
Short-container-title:

Author:

Ebeler Susan E.

Publisher

Springer US

Link

http://link.springer.com/content/pdf/10.1007/978-1-4615-4693-1_35.pdf

Reference56 articles.

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2. Allen, M. S., Lacey, M. J., Harris, R. L. N., and Brown, W. V. Contribution of inethoxypyrazines to Sauvignon blanc wine aroma. Am. J. Enol. Vitic. 1991, 42(2), 109–112.

3. Amerine, M. A., and Roessler, E. B. Wines, their Sensory Evaluation. Freeman, San Francisco, 1983.

4. Amerine, M. A., Pangborn, R. M., Roessler, E. B. Principles of Sensory Evaluation of Food. Academic Press, New York, 1965.

5. Bomio, M. Neural networks and the future of sensory evaluation. Food Tech. 1998, 52(8), 62–63.

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