Relevance of free-comment to describe wine temporal sensory perception: An application with panels varying in culture and expertise

Author:

Visalli Michel,Dubois Magalie,Schlich Pascal,Ric François,Cardebat Jean-Marie,Georgantzis Nikolaos

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference46 articles.

1. Amerine, M. A. (Maynard A., & Roessler, E. B. (Edward B. (1976). Wines, their sensory evaluation. 230.

2. Methodological issues in cross-cultural sensory and consumer research;Ares;Food Quality and Preference,2018

3. Rating of products through scores and free-text assertions: Comparing and combining both;Bécue-Bertaut;Food Quality and Preference,2008

4. Non experts’ understanding of terms frequently used by experts to describe the sensory properties of wine: An investigation based on opposites;Bianchi;Food Quality and Preference,2021

5. Construction and evaluation of confidence ellipses applied at sensory data;Cadoret;Food Quality and Preference,2013

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