Orthonasal vs. retronasal: Studying how volatiles' hydrophobicity and matrix composition modulate the release of wine odorants in simulated conditions-Reference-Cited by-同舟云学术

Orthonasal vs. retronasal: Studying how volatiles' hydrophobicity and matrix composition modulate the release of wine odorants in simulated conditions

Published:2019-02 Issue: Volume:116 Page:548-558
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Piombino Paola^ORCID,Moio Luigi,Genovese Alessandro^ORCID

Funder

Montana Award in Food Research

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

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3. Wine taste and mouthfeel;Cheynier,2010

4. The proteomes of human parotid and submandibular/sublingual gland salivas collected as the ductal secretions;Denny;Journal of Proteome Research,2008

5. Analytical characterization of the aroma of five premium red wines. Insights into the role of odor families and the concept of fruitiness of wines;Escudero;Journal of Agricultural and Food Chemistry,2007

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