Contribution of Lipids to Taste and Mouthfeel Perception in a Model Wine Solution
Author:
Affiliation:
1. Department of Food Science and Technology, Oregon State University, Corvallis, Oregon 97331, United States
Funder
E. & J. Gallo Winery
Publisher
American Chemical Society (ACS)
Link
https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.1c00159
Reference40 articles.
1. Orosensory-Directed Identification of Astringent Mouthfeel and Bitter-Tasting Compounds in Red Wine
2. The receptors and cells for mammalian taste
3. A “mouthfeel wheel” terminology for communicating the mouthfeel attributes of medical nutrition products (MNP)
4. Wine phenolics: looking for a smooth mouthfeel
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