Fine wine flavour perception and appreciation: Blending neuronal processes, tasting methods and expertise
M Malfeito-Ferreira - Trends in Food Science & Technology, 2021 - Elsevier
Background Wine flavour has been methodically studied since the beginning of sensory
research, with various purposes relating to product quality and consumer preferences …
research, with various purposes relating to product quality and consumer preferences …
Aromatic maturity is a cornerstone of terroir expression in red wine: This article is published in cooperation with Terclim 2022 (XIVth International Terroir Congress and …
C van Leeuwen, JC Barbe, P Darriet, A Destrac-Irvine… - Oeno One, 2022 - oeno-one.eu
Harvesting grapes at adequate maturity is key to the production of high-quality red wines.
Viticulturists, enologists, and wine makers define several types of maturity, including …
Viticulturists, enologists, and wine makers define several types of maturity, including …
Unraveling the chemosensory characteristics of strong-aroma type Baijiu from different regions using comprehensive two-dimensional gas chromatography–time-of …
Comprehensive 2D gas chromatography–time-of-flight mass spectrometry was combined
with descriptive sensory analysis to elucidate the specificity of strong-aroma type Baijiu …
with descriptive sensory analysis to elucidate the specificity of strong-aroma type Baijiu …
Characterization of perceptual interactions among ester aroma compounds found in Chinese Moutai Baijiu by gas chromatography-olfactometry, odor Intensity …
Y Niu, Q Zhu, Z Xiao - Food Research International, 2020 - Elsevier
Ester aroma compounds in Chinese Moutai Baijiu were extracted by liquid-liquid extraction
(LLE) or headspace solid-phase microextraction (HS-SPME) and identified and quantified …
(LLE) or headspace solid-phase microextraction (HS-SPME) and identified and quantified …
Non-Saccharomyces yeasts as bioprotection in the composition of red wine and in the reduction of sulfur dioxide
Non-Saccharomyces yeasts have been used for many years due to their technological
potential, particularly as a “booster” of wine fruity aroma in mixed fermentations with …
potential, particularly as a “booster” of wine fruity aroma in mixed fermentations with …
Characteristic fruit wine production via reciprocal selection of juice and non-Saccharomyces species
J Wei, Y Zhang, Y Yuan, L Dai, T Yue - Food Microbiology, 2019 - Elsevier
This study examines the effect of juices and non-Saccharomyces yeasts on physicochemical
properties and sensory quality for fruit wines. Here, fruit wines produced from six kinds of …
properties and sensory quality for fruit wines. Here, fruit wines produced from six kinds of …
Investigation on the interaction between 1, 3-dimethyltrisulfide and aroma-active compounds in sesame-flavor baijiu by Feller Additive Model, Odor Activity Value and …
S Yang, G Zhang, L Xu, J Duan, H Li, J Sun, B Sun - Food Chemistry, 2023 - Elsevier
Abstract The interaction between 1, 3-dimethyltrisulfide and aroma-active compounds in
sesame-flavor baijiu was evaluated by Feller's additive model and Odor Activity Value …
sesame-flavor baijiu was evaluated by Feller's additive model and Odor Activity Value …
Influences of thioalcohols on the release of aromas in sesame-flavor baijiu
S Yang, S Lv, L Xu, F Zhang, J Zhao, H Li, J Sun… - Food Research …, 2024 - Elsevier
This study investigated the interactions between 2-furylmethanethiol, benzenemethanethiol,
and 18 skeletal aroma-active compounds as well as four aroma notes in sesame-flavor …
and 18 skeletal aroma-active compounds as well as four aroma notes in sesame-flavor …
Fourteen ethyl esters of wine can be replaced by simpler ester vectors without compromising quality but at the expense of increasing aroma concentration
A De-La-Fuente-Blanco, MP Sáenz-Navajas… - Food chemistry, 2020 - Elsevier
Aroma contribution of individual esters has been studied in complex mixtures mimicking red
wine models. A mixture containing 14 ethyl esters at concentrations found in wine (V1) was …
wine models. A mixture containing 14 ethyl esters at concentrations found in wine (V1) was …
Revealing the usefulness of aroma networks to explain wine aroma properties: A case study of Portuguese wines
Wine aroma is the result of complex interactions between volatile compounds and non-
volatile ones and individual perception phenomenon. In this work, an aroma network …
volatile ones and individual perception phenomenon. In this work, an aroma network …