Consumer rejection threshold of ethyl phenylacetate and phenylacetic acid, compounds responsible for the sweet-like off odour in wines made from sour rotten grapes-Reference-Cited by-同舟云学术

Consumer rejection threshold of ethyl phenylacetate and phenylacetic acid, compounds responsible for the sweet-like off odour in wines made from sour rotten grapes

Published:2012-08-23 Issue:3 Volume:18 Page:280-286
ISSN:1322-7130
Container-title:Australian Journal of Grape and Wine Research
language:en
Short-container-title:

Author:

CAMPO E.,SAENZ-NAVAJAS M.P.,CACHO J.,FERREIRA V.

Publisher

Wiley

Subject

Horticulture

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1755-0238.2012.00198.x/fullpdf

Reference20 articles.

1. Analytical and sensorial characterization of the aroma of wines produced with sour rotten grapes using GC-O and GC-MS: identification of key aromacCompounds;Barata;Journal of Agricultural and Food Chemistry,2011

2. Discriminability and appropriateness of category scaling versus ranking methods to study sensory preferences in elderly;Barylko-Pikielna;Food Quality and Preference,2004

3. Recherche expérimentales sur la pourriture acide de la grappe et sur ses rapports avec la pourriture grise;Bisiach;EPPO Bulletin,1982

4. Sweetness acceptance of novices, experienced consumers and winemakers in Hunter Valley Semillon wines;Blackman;Food Quality and Preference,2010

5. Comparison of conventional descriptive analysis and a citation frequency-based descriptive method for odor profiling: an application to Burgundy Pinot noir wines;Campo;Food Quality and Preference,2010

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