How do esters and dimethyl sulphide concentrations affect fruity aroma perception of red wine? Demonstration by dynamic sensory profile evaluation
Idioma
EN
Article de revue
Este ítem está publicado en
Food Chemistry. 2016, vol. 194, p. 196-200
Resumen en inglés
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' ...Leer más >
Palabras clave en inglés
aromatic reconstitutions
dimethyl sulphide
dynamic sensory profiles
fruity aroma
esters