Taste-aroma interaction in model wines: Effect of training and expertise
Author:
Funder
Canadian Seed Growers' Association
Publisher
Elsevier BV
Subject
Nutrition and Dietetics,Food Science
Reference70 articles.
1. The multisensory perception of flavor;Auvray;Consciousness and Cognition,2008
2. Exploring minerality of burgundy chardonnay wines: A sensory approach with wine experts and trained panellists;Ballester;Australian Journal of Grape and Wine Research,2013
3. Perceptual learning in olfaction: Professional wine tasters versus controls;Bende;Physiology & Behavior,1997
4. Sensory studies with sucrose-maltol mixtures;Bingham;Chemical Senses,1990
5. Effect of sweetener type and of sweetener and acid levels on temporal perception of sweetness, sourness and fruitiness;Bonnans;Chemical Senses,1993
Cited by 36 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Adapting online wine education to China: a two-study multimethod approach;International Journal of Wine Business Research;2024-08-27
2. Global sugar reduction trends and challenges: Exploring aroma sweetening as an alternative to sugar reduction;Trends in Food Science & Technology;2024-08
3. Co-expression of metabolites and sensory attributes through weighted correlation network analysis to explore flavor-contributing factors in various Pyrus spp. Cultivars;Food Chemistry: X;2024-03
4. Tracing the origin of Argentine Malbec wines by sensometrics;npj Science of Food;2024-02-21
5. Advances in the Application of Direct Injection Mass Spectrometry Techniques to the Analysis of Grape, Wine and Other Alcoholic Beverages;Molecules;2023-11-17
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3