An overview of sensory characterization techniques: From classical descriptive analysis to the emergence of novel profiling methods

C Marques, E Correia, LT Dinis, A Vilela - Foods, 2022 - mdpi.com
Sensory science provides objective information about the consumer understanding of a
product, the acceptance or rejection of stimuli, and the description of the emotions evoked. It …

Role of gas chromatography and olfactometry to understand the wine aroma: Achievements denoted by multidimensional analysis

JE Welke, KC Hernandes, KP Nicolli… - Journal of separation …, 2021 - Wiley Online Library
The human nose has been used as a detector in gas chromatography analysis to evaluate
odoriferous compounds related to aroma and quality of wine. Several olfactometric …

[HTML][HTML] Adaptation of an olfactometric system in a GC-FID in combination with GCxGC/MS to evaluate odor-active compounds of wine

JE Welke, KP Nicolli, KC Hernandes, ACT Biasoto… - Food Chemistry, 2022 - Elsevier
A step-by-step approach to easily adapt and use a GC-FID as an olfactometer, as well as a
detailed description of acquisition and interpretation of olfactometric data by the OSME (from …

Projective mapping as a versatile sensory profiling tool: A review of recent studies on different food products

R Moss, MB McSweeney - Journal of Sensory Studies, 2022 - Wiley Online Library
Descriptive analyses or trained panels are one of the most extensively used methods in the
sensory evaluation field; however, they can be expensive and time‐consuming. Therefore …

Impact of accentuated cut edges, yeast strain, and malolactic fermentation on chemical and sensory profiles of Sauvignon blanc wine

X Wang, DL Capone, A Roland, DW Jeffery - Food Chemistry, 2023 - Elsevier
This pioneering investigation involved the application of accentuated cut edges (ACE)
technique to Sauvignon blanc winemaking. The concentration of varietal thiol precursors in …

Application of Polarized Projective Mapping combined with Ultra Flash Profiling to a complex− high fatigue product category: The case of Greek grape marc spirits

EA Tsapou, PM Tzortzis, E Koussissi - Food Quality and Preference, 2024 - Elsevier
Grape marc spirits in general and Greek grape marc spirits specifically, is an alcoholic drinks
category with very limited information on its sensory properties, despite its commercial …

Investigation of olfactory interactions of low levels of five off-flavour causing compounds in a red wine matrix

M McKay, FF Bauer, V Panzeri, A Buica - Food Research International, 2020 - Elsevier
The qualitative sensory perception of individual and of complex mixtures of five compounds,
guaiacol ('burnt note'), o-cresol ('phenolic/tar'), 4-ethylphenol (4-EP,'leather/barnyard'), 2-iso …

Untangling the impact of red wine maceration times on wine ageing. A multidisciplinary approach focusing on extended maceration in Shiraz wines

G Garrido-Bañuelos, A Buica, B Kuhlman… - Food Research …, 2021 - Elsevier
Phenolic composition of young red wines has been shown to play an important role in their
ageing potential. Therefore, the modulation of phenolic extraction during maceration may …

Evaluation by flash gc electronic nose of the effect of combinations of yeasts and nutrients on the aromatic profiles of Feteasca Regala wines after two years of storage

AO Antoce, GA Cojocaru - Fermentation, 2021 - mdpi.com
Feteasca regala is a semi-aromatic Romanian white grape variety, which can benefit from
technological interventions aiming to modulate its aromatic profile. In this study, two specific …

Optimization of process conditions for the development of rice milk by using response surface methodology

P Plengsaengsri, T Pimsuwan… - … Series: Earth and …, 2019 - iopscience.iop.org
Rice milk is a dairy product alternative for who are allergenic milk protein, lactose and
concern about cholesterol. Unlike cow's milk, rice milk contains little protein but has a higher …