How do esters and dimethyl sulphide concentrations affect fruity aroma perception of red wine? Demonstration by dynamic sensory profile evaluation
Langue
EN
Article de revue
Ce document a été publié dans
Food Chemistry. 2016, vol. 194, p. 196-200
Résumé en anglais
Our study focused on variations in wine aroma perception and molecular composition during tasting over a period of 30min. In parallel, dynamic analytical and sensory methods were applied to study changes in the wines' ...Lire la suite >
Mots clés en anglais
aromatic reconstitutions
dimethyl sulphide
dynamic sensory profiles
fruity aroma
esters