Zobrazeno 1 - 10 of 53 pro vyhledávání: '"Aroma interactions"'
1
Akademický článek
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2
Akademický článek
Evaluation of the Effect of a Grape Seed Tannin Extract on Wine Ester Release and Perception Using In Vitro and In Vivo Instrumental and Sensory Approaches
Autor: Carolina Muñoz-González, Celia Criado, María Pérez-Jiménez, María Ángeles Pozo-Bayón
Publikováno v: Foods, Vol 10, Iss 1, p 93 (2021)
This study aimed to systematically evaluate the effect of a commercial grape seed tannin extract (GSE) fully characterized (53% monomers, 47% procyanidins) on wine ester release and perception using a global approach. The behavior of two esters (ethy
Externí odkaz: https://doaj.org/article/ccee01be6cda437189a2000b85fd1ae3
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3
Akademický článek
Dose-Response Relationships for Vanilla Flavor and Sucrose in Skim Milk: Evidence of Synergy
Autor: Gloria Wang, John E. Hayes, Gregory R. Ziegler, Robert F. Roberts, Helene Hopfer
Publikováno v: Beverages, Vol 4, Iss 4, p 73 (2018)
Regarding cross-modality research, taste-aroma interaction is one of the most studied areas of research. Some studies have reported enhancement of sweetness by aroma, although it is unclear as to whether these effects actually occur: depending on the
Externí odkaz: https://doaj.org/article/1af23f175a364ea39efc2f44e874e028
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4
Evaluation of the Effect of a Grape Seed Tannin Extract on Wine Ester Release and Perception Using In Vitro and In Vivo Instrumental and Sensory Approaches
Autor: María Ángeles Pozo-Bayón, María Pérez-Jiménez, Celia Criado, Carolina Muñoz-González
Publikováno v: Foods
Volume 10
Issue 1
Digital.CSIC. Repositorio Institucional del CSIC
instname
Foods, Vol 10, Iss 93, p 93 (2021)
This article belongs to the Special Issue Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products.
This study aimed to systematically evaluate the effect of a commercial grape seed tannin extract (GSE) fully characterized (53% mo
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bacb8a0cbd8aaa30e71b928ff39d8e8c
http://europepmc.org/articles/PMC7824827
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5
Akademický článek
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6
Dose-Response Relationships for Vanilla Flavor and Sucrose in Skim Milk: Evidence of Synergy
Autor: Helene Hopfer, Robert F. Roberts, John E. Hayes, Gloria Wang, Gregory R. Ziegler
Publikováno v: Beverages
Volume 4
Issue 4
Beverages, Vol 4, Iss 4, p 73 (2018)
Regarding cross-modality research, taste-aroma interaction is one of the most studied areas of research. Some studies have reported enhancement of sweetness by aroma, although it is unclear as to whether these effects actually occur: depending on the
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c6df288d6662a6005489c6fad8d5b21f
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7
Perceived bitterness character of beer in relation to hop variety and the impact of hop aroma
Autor: Katherine A. Smart, David G. Cook, Frieda Dehrmann, Trevor Cowley, Sue James, Joanne Hort, Olayide Oladokun
The impact of hop variety and hop aroma on perceived beer bitterness intensity and character was investigated using analytical and sensory methods. Beers made from malt extract were hopped with 3 distinctive hop varieties (Hersbrucker, East Kent Gold
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::67edacde750a6a6d0de82dca58d45f27
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8
Wine preference and wine aroma perception
Autor: Adelaida Esteban-Fernández, Carolina Muñoz-González, María Ángeles Pozo-Bayón
Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
instname
Wine Safety, Consumer Preference, and Human Health ISBN: 9783319245126
Aroma is the major contributor to overall flavor perception and it is one of the most important intrinsic factors that influence wine quality and consumer preferences. Therefore, a great amount of work in wine chemistry has been devoted to identify w
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::71a743e3f1c13a9174a00414dc65814d
http://hdl.handle.net/10261/151897
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9
Sensory interactions between six common aroma vectors explain four main red wine aroma nuances
Autor: Vicente Ferreira, Eva Campo, María-Pilar Sáenz-Navajas, Purificación Fernández-Zurbano, Paula Herrero, Arancha de la Fuente
Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
instname
RIUR. Repositorio Institucional de la Universidad de La Rioja
This work aims at assessing the aromatic sensory dimensions linked to 6 common wine aroma vectors (N, norisoprenoids; A, branched acids; F, enolones; E, branched ethyl esters; L, fusel alcohols, M, wood compounds) varying in their natural range of oc
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a8e31c7a5e929af14031cd234e9b8218
http://hdl.handle.net/10261/146609
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10
Akademický článek
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