A sensory study of the ageing bouquet of red Bordeaux wines: A three-step approach for exploring a complex olfactory concept-Reference-Cited by-同舟云学术

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A sensory study of the ageing bouquet of red Bordeaux wines: A three-step approach for exploring a complex olfactory concept

Published:2015-06 Issue: Volume:42 Page:110-122
ISSN:0950-3293
Container-title:Food Quality and Preference
language:en
Short-container-title:Food Quality and Preference

Author:

Picard Magali,Tempere Sophie,de Revel Gilles,Marchand Stéphanie

Funder

Regional Council of Aquitaine

France AgriMer

Bordeaux Wine Council

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference55 articles.

1. Wines, their sensory evaluation;Amerine,1983

2. Studying the influence of package shape and colour on consumer expectations of milk desserts using word association and conjoint analysis;Ares;Food Quality and Preference,2010

3. Understanding consumers’ perception of conventional and functional yogurts using word association and hard laddering;Ares;Food Quality and Preference,2010

4. The odor of colors: Can wine experts and novices distinguish the odors of white, red, and rosé wines?;Ballester;Chemosensory Perception,2009

5. The role of olfaction in the elaboration and use of the Chardonnay wine concept;Ballester;Food Quality and Preference,2005

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