Optimization and Validation of a Taste Dilution Analysis to Characterize Wine Taste
Author:
Publisher
Wiley
Subject
Food Science
Reference26 articles.
1. Structural and Sensory Characterization of Compounds Contributing to the Bitter Off-Taste of Carrots (Daucus carota L.) and Carrot Puree
2. Characterization of an Intense Bitter-Tasting 1H,4H-Quinolizinium-7-olate by Application of the Taste Dilution Analysis, a Novel Bioassay for the Screening and Identification of Taste-Active Compounds in Foods
3. A ‘Mouth-feel Wheel’: terminology for communicating the mouth-feel characteristics of red wine
4. Characterizing the astringency of red wine: a case study
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