Effects of Ethanol Concentration on Oral Aroma Release After Wine Consumption
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Title
Effects of Ethanol Concentration on Oral Aroma Release After Wine Consumption
Authors
Keywords
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Journal
MOLECULES
Volume 24, Issue 18, Pages 3253
Publisher
MDPI AG
Online
2019-09-09
DOI
10.3390/molecules24183253
References
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Related references
Note: Only part of the references are listed.- Intra-oral adsorption and release of aroma compounds following in-mouth wine exposure
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- Effects of Ethanol, Carbonation and Hop Acids on Volatile Delivery in a Model Beer System
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- In-Mouth Mechanisms Leading to Flavor Release and Perception
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- Aroma perception in dairy products: the roles of texture, aroma release and consumer physiology. A review.
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- Assessment of the effect of the non-volatile wine matrix on the volatility of typical wine aroma compounds by headspace solid phase microextraction/gas chromatography analysis
- (2011) Juan José Rodríguez-Bencomo et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Aroma Release from Wines under Dynamic Conditions
- (2009) Maroussa Tsachaki et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Interactions between Wine Volatile Compounds and Grape and Wine Matrix Components Influence Aroma Compound Headspace Partitioning
- (2009) Anthony L. Robinson et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- EFFECT OF ETHANOL LEVEL IN THE PERCEPTION OF AROMA ATTRIBUTES AND THE DETECTION OF VOLATILE COMPOUNDS IN RED WINE
- (2009) MARÍA CRISTINA GOLDNER et al. JOURNAL OF SENSORY STUDIES
- Effect of Ethanol, Temperature, and Gas Flow Rate on Volatile Release from Aqueous Solutions under Dynamic Headspace Dilution Conditions
- (2008) Maroussa Tsachaki et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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