Among descriptive sensory evaluation methods, temporal methods have a wide audience in
food science because they make it possible to follow perception as close as possible to the …

Interactions between salivary proteins and tannins are at the basis of one of the main
mechanisms involved in the perception of astringency. Astringency is a tactile sensation …

It is well known that perception of food and drink is a temporal phenomenon. And it is under
this premise that several temporal methods have been developed in the past 50 years trying …

The antioxidant nature and the significant role played by phenolic compounds in wine
organoleptic properties place these molecules in the core of a significant amount of …

Aims: Determinants of the terroir effect in Riesling were sought by choosing vine water status
as a major factor. It was hypothesized that consistent water status zones could be identified …

The paper introduces some experimental data on activated carbons of Granucol series that
can improve the colour of sea-buckthorn wines and stabilize them during storage. Such …

The transformation of food in the mouth and the release of aromatic and sapid molecules
leads to temporal changes in the sensory perception of tasters. This dynamic of sensory …

Aim: The aim of this work was to characterize the phenolic content of wines from the most
promising autochthonous red grape variety in Albania, the Kallmet. Methods and results: To …

Astringency is an important sensory characteristic of foods and beverages containing
polyphenols. However, astringency perception in elderly people is not documented. Current …

The relevance of the conducted research is regulation of reactive phenolic compounds
content in grape wines–as those reactive phenolic compounds induce the non-enzymatic …