Qualitative alcoholic and dealcoholized wine vapor-phase stimuli perceptions using a citation frequency-based method
Author:
Affiliation:
1. Department of Food Science, The University of Tennessee, Knoxville, USA
2. Departments of Psychology and Neurobiology and Behavior, Cornell University, Ithaca, USA
Publisher
Informa UK Limited
Subject
Horticulture,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/09571264.2019.1573359
Reference53 articles.
1. Comparison of wine discrimination with orthonasal and retronasal profilings. Application to Burgundy Pinot Noir wines
2. The role of olfaction in the elaboration and use of the Chardonnay wine concept
3. Sensory characteristics changes of red Grenache wines submitted to different oxygen exposures pre and post bottling
4. Development of headspace solid-phase microextraction-gas chromatography–mass spectrometry methodology for analysis of terpenoids in Madeira wines
5. Comparison of conventional descriptive analysis and a citation frequency-based descriptive method for odor profiling: An application to Burgundy Pinot noir wines
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