Relevance of free-comment to describe wine temporal sensory perception: An application with panels varying in culture and expertise

Non experts’ understanding of terms frequently used by experts to describe the sensory properties of wine: an investigation based on opposites

(2021) Ivana Bianchi et al.   FOOD QUALITY AND PREFERENCE

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

(2021) Qian Janice Wang et al.   FOOD QUALITY AND PREFERENCE

The Impact of “Wine Country of Origin” on the Perception of Wines by South African and French Wine Consumers: A Cross-Cultural Comparison

(2021) Dominique Valentin et al.   Foods

A multiple-response chi-square framework for the analysis of Free-Comment and Check-All-That-Apply data

(2021) Benjamin Mahieu et al.   FOOD QUALITY AND PREFERENCE

Concurrent vs. retrospective temporal data collection: Attack-evolution-finish as a simplification of Temporal Dominance of Sensations?

(2020) M. Visalli et al.   FOOD QUALITY AND PREFERENCE

Free-comment outperformed check-all-that-apply in the sensory characterisation of wines with consumers at home

(2020) Benjamin Mahieu et al.   FOOD QUALITY AND PREFERENCE

Using Free-Comment with consumers to obtain temporal sensory descriptions of products

(2020) Benjamin Mahieu et al.   FOOD QUALITY AND PREFERENCE

How do consumers describe cool climate wines using projective mapping and ultra-flash profile?

(2020) Lydia Hayward et al.   FOOD QUALITY AND PREFERENCE

Uncovering the language of wine experts

(2019) Ilja Croijmans et al.   Natural Language Engineering

Contribution of Non-Saccharomyces Yeasts to Wine Freshness. A Review

(2019) Antonio Morata et al.   Biomolecules

Methodological issues in cross-cultural sensory and consumer research

(2018) Gastón Ares   FOOD QUALITY AND PREFERENCE

Contribution of cross-cultural studies to understanding wine appreciation: A review

(2018) Heber Rodrigues et al.   FOOD RESEARCH INTERNATIONAL

Mixed Profiling: A new tool of sensory analysis in a professional context. Application to wines

(2017) C. Coulon-Leroy et al.   FOOD QUALITY AND PREFERENCE

Rapid sensory-directed methodology for the selection of high-quality aroma wines

(2016) María-Pilar Sáenz-Navajas et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Not All Flavor Expertise Is Equal: The Language of Wine and Coffee Experts

(2016) Ilja Croijmans et al.   PLoS One

A taste of science: Making the subjective objective in the California wine world

(2016) Steven Shapin   SOCIAL STUDIES OF SCIENCE

How do consumers describe wine astringency?

(2015) Leticia Vidal et al.   FOOD RESEARCH INTERNATIONAL

Characterizing aromatic typicality of Riesling wines: merging volatile compositional and sensory aspects

(2015) Armin Schüttler et al.   FOOD RESEARCH INTERNATIONAL

Using the free comments method for sensory characterisation of Cabernet Franc wines: Comparison with classical profiling in a professional context

(2013) G. Lawrence et al.   FOOD QUALITY AND PREFERENCE

Sensory drivers of intrinsic quality of red wines

(2013) María-Pilar Sáenz-Navajas et al.   FOOD RESEARCH INTERNATIONAL

Construction and evaluation of confidence ellipses applied at sensory data

(2012) Marine Cadoret et al.   FOOD QUALITY AND PREFERENCE

KEY CONSTITUENTS AFFECTING WINE BODY - AN EXPLORATORY STUDY

(2011) R.C. RUNNEBAUM et al.   JOURNAL OF SENSORY STUDIES

Semantic and perceptive organisation of Sauvignon blanc wine characteristics: Influence of expertise

(2010) Isabel Urdapilleta et al.   FOOD QUALITY AND PREFERENCE

CONSTRUCTION OF A PRODUCT SPACE FROM THE ULTRA-FLASH PROFILING METHOD: APPLICATION TO 10 RED WINES FROM THE LOIRE VALLEY

(2009) LUCIE PERRIN et al.   JOURNAL OF SENSORY STUDIES

Testing the significance of the RV coefficient

(2008) J. Josse et al.   COMPUTATIONAL STATISTICS & DATA ANALYSIS

Rating of products through scores and free-text assertions: Comparing and combining both

(2007) Mónica Bécue-Bertaut et al.   FOOD QUALITY AND PREFERENCE