Perceptual interactions between fruity and woody notes of wine
Author:
Publisher
Wiley
Subject
General Chemistry,Food Science
Reference26 articles.
1. Identification of volatile constituents in wines fromVitis vinifera var vidadillo and sensory contribution of the different wine flavour fractions
2. The aroma of Grenache red wine: hierarchy and nature of its main odorants
Cited by 63 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Identification and interaction of the key odorants in Jimo Huangjiu by means of molecular sensory science;Journal of Food Composition and Analysis;2024-11
2. Wood and Mint Aroma Interactions During Spirit Oak Cask Maturation: A Sensory Case Study;Flavour and Fragrance Journal;2024-08
3. Investigation of the interaction between lactones and ketones in a Cheddar cheese matrix using Feller's additive model, σ-τ plots, U-models, and aroma addition experiments;Journal of Dairy Science;2024-08
4. The perception interaction of complex fruits aroma system: Including binary, ternary, quaternary, and with different chain length, functional groups and substituent positions compounds;LWT;2024-08
5. Are peppery notes the main negative driver of liking for young French consumers in a Duras red wine made from a cool and wet season?;OENO One;2024-01-04
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3