This review summarizes the various outcomes that may occur when two or more elements
are paired in the context of flavour perception. In the first part, I review the literature …

The concept of wine complexity has gained considerable interest in recent years, both for
wine consumers and wine scientists. As a consequence, some research programs …

The wine business relies heavily on wine quality certification. The excellence of New
Zealand Pinot noir wines is well-known worldwide. Our major goal in this research is to …

Craft beer is a product category that continues to expand, and craft beer drinkers are
generally differentiated from traditional (or mainstream) beer drinkers in terms of their …

There is a lack of studies focusing on the chemical compounds involved in quality
perception. The present work combines both sensory and chemical approaches with the …

Food behavior has been shown to be influenced by top-down processes such as
expectations generated from the mental representations of product. Investigating how a …

The present study aims at evaluating the effect of culture and level of expertise on the
perception of wine intrinsic quality. Therefore, regular consumers (108) and experts (119) …

This review discusses the different approaches developed by researchers in the last 40
years for the qualitative and semi-quantitative screening of odorants, with special emphasis …

Consumption of craft beer has been changing worldwide; it passed from a rarely known to a
common product amongst consumers. In the past years craft beer sales have been growing …

In recent years the sensory evaluation field has been moving from the traditional sensory
descriptive methodologies towards consumer based methodologies. Sensory descriptions …