Emotions are a fundamental step in sensory evaluation and relate to how consumers make
purchase decisions or express preference for specific wine styles. Despite their relevance, it …

In experiential literature there is a collective accord that consumers' experiences should be
conceptualised in a multi-dimensional configuration. From the sensory science viewpoint …

Simple Summary The perception of the local production concept significantly varies
depending on the weight given to each defining component (eg, quality and sustainability) …

Aroma is one of the most noticeable characteristics when consuming Chinese mitten crab
(Eriocheir sinensis) and is crucial for consumer satisfaction and the development of industry …

Wine quality maybe understood under two perspectives:(a) commercial quality, intended to
satisfy overall consumers, and (b) fine wine quality, aimed at achieving a product with …

Tropical fruit aromas are prominent in many white wines. The purpose of this work was to
determine if winemaking practices could impact the tropical fruit aromas in the Chardonnay …

Non-grapefruits with unique sensory properties and potential health benefits provide added
value to fruit wine production. This study aimed to explore consumers' fruit wine preferences …

Food and wine pairing has been studied in marketing, sensory science, and hospitality fields
to evaluate the gastronomic experience of consumers. In this study, three Chinese red wines …

This study investigates the link between the personality profiles and socio-demographic
characteristics of wine consumers and the sensory characteristics of the wines they prefer …

The relationship between oral physiology (eg, salivary protein content) and aroma
perception over wine consumption was investigated in previous work. However, the …