Contribution of Nonvolatile Composition to Wine Flavor

Reconstitution of the Flavor Signature of Dornfelder Red Wine on the Basis of the Natural Concentrations of Its Key Aroma and Taste Compounds

(2011) Stephanie Frank et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of Yeast Macromolecules on Sweetness in Dry Wines: Role of theSaccharomyces cerevisiaeProtein Hsp12

(2011) Axel Marchal et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of Soil Salinity on Sensory Characteristics and Volatile Aroma Compounds of Nero d’Avola Wine

(2010) Antonio Scacco et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

Characterization of taste-active fractions in red wine combining HPLC fractionation, sensory analysis and ultra performance liquid chromatography coupled with mass spectrometry detection

(2010) María-Pilar Sáenz-Navajas et al.   ANALYTICA CHIMICA ACTA

Instrumental measurement of bitter taste in red wine using an electronic tongue

(2010) Alisa Rudnitskaya et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Sensory properties of premium Spanish red wines and their implication in wine quality perception

(2010) M.-P. SÁENZ-NAVAJAS et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Voltammetric Electronic Tongue in the Analysis of Cava Wines

(2010) Xavier Cetó et al.   ELECTROANALYSIS

An assessment of the effects of wine volatiles on the perception of taste and astringency in wine

(2010) María-Pilar Sáenz-Navajas et al.   FOOD CHEMISTRY

Orosensory contributing compounds in crowberry (Empetrum nigrum) press-byproducts

(2010) Oskar Laaksonen et al.   FOOD CHEMISTRY

Flavour characterization of red wines by descriptive analysis and ESI mass spectrometry

(2010) Aline C.T. Biasoto et al.   FOOD QUALITY AND PREFERENCE

Enhancement of Both Salivary Protein−Enological Tannin Interactions and Astringency Perception by Ethanol

(2010) Elías Obreque-Slíer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Acrolein in Wine: Importance of 3-Hydroxypropionaldehyde and Derivatives in Production and Detection

(2010) Rolene Bauer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Matrix-Calibrated LC-MS/MS Quantitation and Sensory Evaluation of Oak Ellagitannins and Their Transformation Products in Red Wines

(2010) Timo Stark et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Relationship between Nonvolatile Composition and Sensory Properties of Premium Spanish Red Wines and Their Correlation to Quality Perception

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

Effects of the Nonvolatile Matrix on the Aroma Perception of Wine

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

Examination of the potential for using chemical analysis as a surrogate for sensory analysis

(2009) John Blackman et al.   ANALYTICA CHIMICA ACTA

Statistical correlation between flavanolic composition, colour and sensorial parameters in grape seed during ripening

(2009) Raúl Ferrer-Gallego et al.   ANALYTICA CHIMICA ACTA

State of the Art in the Field of Electronic and Bioelectronic Tongues – Towards the Analysis of Wines

(2009) Jiri Zeravik et al.   ELECTROANALYSIS

Sensory quality control for food certification: A case study on wine. Method development

(2009) I. Etaio et al.   FOOD CONTROL

Burgundy red wines: Representation of potential for aging

(2009) J. Jaffré et al.   FOOD QUALITY AND PREFERENCE

Comparison of Gas Chromatography-Coupled Time-of-Flight Mass Spectrometry and1H Nuclear Magnetic Resonance Spectroscopy Metabolite Identification in White Wines from a Sensory Study Investigating Wine Body

(2009) Kirsten Skogerson 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

Mouthfeel of white wines made with and without pomace contact and added anthocyanins

(2008) A. OBERHOLSTER et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Astringency: Mechanisms and Perception

(2008) Martha R. Bajec et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Influence of variety and commercial yeast preparation on red wine made from autochthonous Hungarian and Canadian grapes. Part I: phenolic composition

(2008) M. S. Pour Nikfardjam et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Classification of Marsala wines according to their polyphenol, carbohydrate and heavy metal levels using canonical discriminant analysis

(2008) Giovanna Loredana La Torre et al.   FOOD CHEMISTRY

Multivariate statistical analysis of botrytised wines of different origin

(2008) Agnes Sass-Kiss et al.   FOOD CHEMISTRY

The influence of interactions between major white wine components on the aroma, flavour and texture of model white wine

(2008) P.R. Jones et al.   FOOD QUALITY AND PREFERENCE

The Chemical Characterization of the Aroma of Dessert and Sparkling White Wines (Pedro Ximénez, Fino, Sauternes, and Cava) by Gas Chromatography−Olfactometry and Chemical Quantitative Analysis

(2008) Eva Campo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Sensomics Mapping and Identification of the Key Bitter Metabolites in Gouda Cheese

(2008) Simone Toelstede et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quantitative Reconstruction of the Nonvolatile Sensometabolome of a Red Wine

(2008) Jan Carlos Hufnagel et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Orosensory-Directed Identification of Astringent Mouthfeel and Bitter-Tasting Compounds in Red Wine

(2008) Jan Carlos Hufnagel et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

EFFECT OF SERVING TEMPERATURE ON THE SENSORY ATTRIBUTES OF RED AND WHITE WINES

(2008) CAROLYN F. ROSS et al.   JOURNAL OF SENSORY STUDIES

THE RELATIONSHIP BETWEEN EXPECTORANT pH AND ASTRINGENCY PERCEPTION

(2008) KARL J. SIEBERT et al.   JOURNAL OF SENSORY STUDIES

Sensory science at the human–machine interface

(2008) Carolyn F. Ross   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Taste–aroma interactions in a citrus flavoured model beverage system: Similarities and differences between acid and sugar type

(2007) L. Hewson et al.   FOOD QUALITY AND PREFERENCE

Effect of pH, ethanol and acidity on astringency and bitterness of grape seed tannin oligomers in model wine solution

(2007) Hélène Fontoin et al.   FOOD QUALITY AND PREFERENCE