Effects of oenological tannins on aroma release and perception of oxidized and non-oxidized red wine: A dynamic real-time in-vivo study coupling sensory evaluation and analytical chemistry

Interactions between Polyphenols and Volatile Compounds in Wine: A Literature Review on Physicochemical and Sensory Insights

(2021) Elisabetta Pittari et al.   Applied Sciences-Basel

Perspectives on Astringency Sensation: An Alternative Hypothesis on the Molecular Origin of Astringency

(2021) Francis Canon et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Sensory Relevance of Strecker Aldehydes in Wines. Preliminary Studies of Its Removal with Different Type of Resins

(2021) Almudena Marrufo-Curtido et al.   Foods

Fermentative and post‐fermentative oxygenation of Corvina red wine: influence on phenolic and volatile composition, colour and wine oxidative response

(2020) Luigi Picariello et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Understanding retention and metabolization of aroma compounds using an in vitro model of oral mucosa

(2020) Sarah Ployon et al.   FOOD CHEMISTRY

Implicit food odour priming effects on reactivity and inhibitory control towards foods

(2020) Marine Mas et al.   PLoS One

Physiological and oral parameters contribute prediction of retronasal aroma release in an elderly cohort

(2020) Carolina Muñoz-González et al.   FOOD CHEMISTRY

Assessment Wine Aroma Persistence by Using an in Vivo PTR-ToF-MS Approach and Its Relationship with Salivary Parameters

(2019) Carolina Muñoz-González et al.   MOLECULES

Oxidation in wine: Does expertise influence the perception?

(2019) Ernesto Franco-Luesma et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Mechanisms of astringency: Structural alteration of the oral mucosal pellicle by dietary tannins and protective effect of b PRPs

(2018) Sarah Ployon et al.   FOOD CHEMISTRY

Chemical characterization, antioxidant properties and oxygen consumption rate of 36 commercial oenological tannins in a model wine solution

(2018) Adeline Vignault et al.   FOOD CHEMISTRY

Orthonasal vs. retronasal: Studying how volatiles' hydrophobicity and matrix composition modulate the release of wine odorants in simulated conditions

(2018) Paola Piombino et al.   FOOD RESEARCH INTERNATIONAL

Volatile compounds profiling by using proton transfer reaction-time of flight-mass spectrometry (PTR-ToF-MS). The case study of dark chocolates organoleptic differences

(2018) Zoé Deuscher et al.   JOURNAL OF MASS SPECTROMETRY

Reactivity of wine polyphenols under oxidation conditions: Hemisynthesis of adducts between grape catechins or oak ellagitannins and odoriferous thiols

(2018) Emilie Petit et al.   TETRAHEDRON

Oxygen consumption rates by different oenological tannins in a model wine solution

(2017) Olga Pascual et al.   FOOD CHEMISTRY

Temporal Dominance of Sensations (TDS): a new deal for temporal sensory analysis

(2017) Pascal Schlich   Current Opinion in Food Science

Intra-oral adsorption and release of aroma compounds following in-mouth wine exposure

(2016) Adelaida Esteban-Fernández et al.   FOOD CHEMISTRY

Advances in wine analysis by PTR-ToF-MS: Optimization of the method and discrimination of wines from different geographical origins and fermented with different malolactic starters

(2016) H. Campbell-Sills et al.   INTERNATIONAL JOURNAL OF MASS SPECTROMETRY

Release and Formation of Oxidation-Related Aldehydes during Wine Oxidation

(2016) Mónica Bueno et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Sip volume affects oral release of wine volatiles

(2015) Alessandro Genovese et al.   FOOD RESEARCH INTERNATIONAL

Oxygen Consumption by Red Wines. Part I: Consumption Rates, Relationship with Chemical Composition, and Role of SO2

(2015) Vicente Ferreira et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Oxygen Consumption by Red Wines. Part II: Differential Effects on Color and Chemical Composition Caused by Oxygen Taken in Different Sulfur Dioxide-Related Oxidation Contexts

(2015) Vanesa Carrascon et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant profile of commercial oenological tannins determined by multiple chemical assays

(2014) L. M. Magalhães et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Oxygen Contribution to Wine Aroma Evolution during Bottle Aging

(2013) Maurizio Ugliano   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Aggregation of the Salivary Proline-Rich Protein IB5 in the Presence of the Tannin EgCG

(2013) Francis Canon et al.   LANGMUIR

Oenological tannins: a review

(2012) A. Versari et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Temporal Dominance of Sensations: What is a good attribute list?

(2012) Nicolas Pineau et al.   FOOD QUALITY AND PREFERENCE

Aroma Chemical Composition of Red Wines from Different Price Categories and Its Relationship to Quality

(2012) Felipe San Juan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Impact of exogenous tannin additions on wine chemistry and wine sensory character

(2011) James F. Harbertson et al.   FOOD CHEMISTRY

Temporal Dominance of Sensations: Construction of the TDS curves and comparison with time–intensity

(2009) N. Pineau et al.   FOOD QUALITY AND PREFERENCE