Consumer rejection threshold of ethyl phenylacetate and phenylacetic acid, compounds responsible for the sweet-like off odour in wines made from sour rotten grapes

Quality and Aromatic Sensory Descriptors (Mainly Fresh and Dry Fruit Character) of Spanish Red Wines can be Predicted from their Aroma-Active Chemical Composition

(2011) Felipe San-Juan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Total Phenolic Content, Antioxidant Activity, and Cross-Cultural Consumer Rejection Threshold in White and Red Wines Functionally Enhanced with Catechin-Rich Extracts

(2011) Yung J. Yoo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Analytical and Sensorial Characterization of the Aroma of Wines Produced with Sour Rotten Grapes Using GC-O and GC-MS: Identification of Key Aroma Compounds

(2011) André Barata et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Sweetness acceptance of novices, experienced consumers and winemakers in Hunter Valley Semillon wines

(2010) John Blackman et al.   FOOD QUALITY AND PREFERENCE

Effects of the Nonvolatile Matrix on the Aroma Perception of Wine

(2010) María-Pilar Sáenz-Navajas et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Consumer rejection threshold for 1,8-cineole (eucalyptol) in Australian red wine

(2009) Anthony J. Saliba et al.   FOOD QUALITY AND PREFERENCE

Comparison of conventional descriptive analysis and a citation frequency-based descriptive method for odor profiling: An application to Burgundy Pinot noir wines

(2009) E. Campo et al.   FOOD QUALITY AND PREFERENCE