Use of Multi-Intake Temporal Dominance of Sensations (TDS) to Evaluate the Influence of Cheese on Wine Perception-Reference-Cited by-同舟云学术

Use of Multi-Intake Temporal Dominance of Sensations (TDS) to Evaluate the Influence of Cheese on Wine Perception

Published:2016-09-26 Issue:10 Volume:81 Page:S2566-S2577
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Galmarini Mara V.¹²³⁴⁵,Loiseau Anne-Laure¹,Visalli Michel¹,Schlich Pascal¹

Affiliation:

1. Centre des Sciences du Goût et de l'Alimentation; CNRS, INRA, Univ. Bourgogne Franche-Comté; F-21000 Dijon, France. 9E Bvd Jeanne d'Arc 21000 Dijon France

2. Member of CONICET; Buenos Aires Argentina

3. Godoy Cruz 2290 (C1425FQB) Ciudad Autónoma de Buenos Aires; Argentina

4. Pontificia Univ. Católica Argentina; Buenos Aires Argentina

5. Capitán General Ramon Freire 183; CP1429 Ciudad Autónoma de Buenos Aires Argentina

Funder

EU in the framework of the Marie-Curie FP7 COFUND People Programme

Burgundy Council, project PARI 2014 - VIGNE et VIN

Comité Interprofessionnel de Gestion du Comté

Centre Technique des Fromages Comtois

Syndicat de défense de l'Epoisses

Syndicat du Crottin de Chavignol

Inst. Français de la Vigne et du Vin (IFV) - SICAREX

Bureau Interprofessionnel des Vins de Bourgogne

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13500/fullpdf

Reference30 articles.

1. Comparison between temporal dominance of sensations (TDS) and key-attribute sensory profiling for evaluating solid food with contrasting textural layers: fish sticks;Albert;Food Qual Prefer,2012

2. Brachet S Galmarini M Chatelet B Loiseau A-L Cordelle S Lempereur V Schlich P 2014 Evaluation de la Dominance Temporelle des Sensations de vins rouges de Bourgogne et du Beaujolais par un panel d'experts et de consommateurs

3. Comparison of procedures for reducing astringency carry-over effects in evaluation of red wines;Colonna;Aust J Grape Wine Res,2004

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