How does wine ageing influence perceived complexity? Temporal-Choose-All-That-Apply (TCATA) reveals temporal drivers of complexity in experts and novices

Is perceptual learning generalisable in the chemical senses? A longitudinal pilot study based on a naturalistic blind wine tasting training scenario

(2021) Qian Janice Wang et al.   Chemosensory Perception

Identifying temporal drivers of liking and satiation based on temporal sensory descriptions and consumer ratings

(2020) Quoc Cuong Nguyen et al.   FOOD QUALITY AND PREFERENCE

Is complexity worth paying for? Investigating the perception of wine complexity for single varietal and blended wines in consumers and experts

(2019) Q.J. Wang et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Temporal Check-All-That-Apply (TCATA) Reveals Matrix Interaction Effects on Flavor Perception in a Model Wine Matrix

(2019) Andrew R. Poveromo et al.   Foods

On the meaning(s) of perceived complexity in the chemical senses

(2018) Charles Spence et al.   CHEMICAL SENSES

Wine complexity: An empirical investigation

(2018) Qian Janice Wang et al.   FOOD QUALITY AND PREFERENCE

Number of terms to use in temporal check-all-that-apply studies (TCATA and TCATA Fading) for sensory product characterization by consumers

(2018) Sara R. Jaeger et al.   FOOD QUALITY AND PREFERENCE

Perception of carbonation in sparkling wines using descriptive analysis (DA) and temporal check-all-that-apply (TCATA)

(2017) Kenneth M. McMahon et al.   FOOD QUALITY AND PREFERENCE

Temporal Check-All-That-Apply (TCATA): A novel dynamic method for characterizing products

(2016) John C. Castura et al.   FOOD QUALITY AND PREFERENCE

Perceived complexity in Sauvignon Blanc wines: influence of domain-specific expertise

(2015) P. Schlich et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Comparison of TCATA and TDS for dynamic sensory characterization of food products

(2015) Gastón Ares et al.   FOOD RESEARCH INTERNATIONAL

Sensory-active compounds influencing wine experts' and consumers' perception of red wine intrinsic quality

(2015) María-Pilar Sáenz-Navajas et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Lexicon and types of discourse in wine expertise: The case of vin de garde

(2011) Jennifer Langlois et al.   FOOD QUALITY AND PREFERENCE

Representation of complexity in wine: Influence of expertise

(2011) W.V. Parr et al.   FOOD QUALITY AND PREFERENCE

Contribution of the Temporal Dominance of Sensations (TDS) method to the sensory description of subtle differences in partially dealcoholized red wines

(2009) S. Meillon et al.   FOOD QUALITY AND PREFERENCE