Background Wine flavour has been methodically studied since the beginning of sensory
research, with various purposes relating to product quality and consumer preferences …

The definition of the term “organoleptic quality” in sensory evaluation of food products does
not seem to be consensual. Descriptive or liking methods are generally used to differentiate …

The ageing bouquet, which defines the overall quality of fine wines, counts among the most
fascinating but least known phenomena in oenology. Its complexity and subtlety are highly …

The aim of this study was to model decisional consensus in expert red wine tastings, using
an integrated competency framework. Wine assessment responses on both technical and …

BACKGROUND Today, many agricultural products claiming a link to their origin and typicity
receive a warm welcome on the market. Nevertheless, the notion of typicity is blurred for …

Through the accidental contamination of a gas cylinder of H2S, the importance of
polysulfanes for flint, gun powder, and match odors was discovered. The hydrogen disulfane …

The typicity of wines is related to their sensory characteristics, which allow them to be
differentiated from other wines. Different sensory methods have been applied to try to detect …

Aims: Given the diversity of French dry Rosé wines, Provence Rosé producers (France) wish
to evaluate the typicality of their wines in order to better identify their typical characteristics. A …

The popular appreciation of dry white wines is most frequently directed to young wines.
However, present consumption trends comprise the valorisation of aged dry white wines …

This paper describes data collected on 2 sets of 8 French red wines from two grape
varieties: Pinot Noir (PN) and Cabernet Franc (CF). It provides, for the 16 wines,(i) sensory …