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Multidimensional analysis of the interaction of volatile compounds and amino acids in the formation of sensory properties of natural wine

  • Published:2023-01 Issue:1 Volume:9 Page:e12814
  • ISSN:2405-8440
  • Container-title:Heliyon
  • language:en
  • Short-container-title:Heliyon

Author:

Khalafyan Alexan,Temerdashev ZaualORCID,Abakumov AlekseyORCID,Yakuba Yuri,Sheludko Olga,Kaunova Anastasia

Funder

Ministry of Education and Science of the Russian Federation

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference47 articles.

1. Wine tasting;Jackson,2017

2. Wine Tasting;Jackson,2008

3. Handbook of Enology;Ribéreau-Gayon,2006

4. The representation of information about taste and odor in the orbitofrontal cortex;Et Critchley;Chemosens. Percept.,2010

5. Application of consumer sensory science in wine research;Francis;Aust. J. Grape Wine Res.,2015
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