Zobrazeno 1 - 10
of 123
pro vyhledávání: '"Olfactory concept"'
Publikováno v:
In Food Quality and Preference June 2015 42:110-122
Autor:
Jaffré, Julien, Valentin, Dominique, Meunier, Jean-Marie, Siliani, Alessandra, Bertuccioli, Mario, Le Fur, Yves
Publikováno v:
In Food Research International January 2011 44(1):456-464
Autor:
Picard, Magali
Un grand vin de garde se distingue par sa capacité à se bonifier avec le temps, exprimant alors une complexité aromatique particulièrement attendue par les dégustateurs. L’apparition du bouquet de vieillissement, signature de la qualité organ
Externí odkaz:
http://www.theses.fr/2015BORD0299/document
Akademický článek
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Akademický článek
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Autor:
Peter de Cupere
Publikováno v:
Amfiteater, Vol 9, Iss 2, Pp 68-83 (2021)
The sense of smell is a powerful sense that offers many possibilities. To speak of olfactory art, there must be the intention to use odour or olfaction as both context and concept of the work of art. For this, we speak about the terms Olfactory Con
Externí odkaz:
https://doaj.org/article/cb7cacabd0924a5e992e45ffac1502b0
Publikováno v:
Food Quality and Preference
Food Quality and Preference, Elsevier, 2015, 42, pp.110-122. ⟨10.1016/j.foodqual.2015.01.014⟩
Food Quality and Preference, Elsevier, 2015, 42, pp.110-122. ⟨10.1016/j.foodqual.2015.01.014⟩
International audience; The ageing bouquet, which defines the overall quality of fine wines, counts among the most fascinating but least known phenomena in oenology. Its complexity and subtlety are highly-valued attributes, together with the perfume
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::093d2200402e64d7a01bc43723acc9ec
https://hal.inrae.fr/hal-02631133
https://hal.inrae.fr/hal-02631133
Publikováno v:
Chemical Senses. 26:459-469
The headspace of apple juice was analysed to obtain an ecologically relevant stimulus model mixture of apple volatiles. Two sets of volatiles were made up: a set of eight supra-threshold volatiles (MIX) and a set of three sub-threshold volatiles. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dris___00893::5e363a1d28e61991a777b0e8c8007214
https://doi.org/10.1093/chemse/26.5.459
https://doi.org/10.1093/chemse/26.5.459
Autor:
Yves Le Fur, Julien Jaffre, Jean-Marie Meunier, Dominique Valentin, Mario Bertuccioli, A. Siliani
Publikováno v:
Food Research International
Food Research International, Elsevier, 2011, 44 (1), pp.456-464. ⟨10.1016/j.foodres.2010.09.022⟩
Food Research International, Elsevier, 2011, 44 (1), pp.456-464. 〈10.1016/j.foodres.2010.09.022〉
Food Research International, Elsevier, 2011, 44 (1), pp.456-464. ⟨10.1016/j.foodres.2010.09.022⟩
Food Research International, Elsevier, 2011, 44 (1), pp.456-464. 〈10.1016/j.foodres.2010.09.022〉
An earlier study by the same team showed that Chardonnay wines have common olfactory properties by which wine experts can recognize them. The specific Chardonnay olfactory space was also tentatively linked to the relative concentrations of 29 volatil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4d35e685cc2a676f0c1dd126deb2a9aa
https://hal.archives-ouvertes.fr/hal-00939801
https://hal.archives-ouvertes.fr/hal-00939801
Autor:
Jan H.A. Kroeze, Alphons G. J. Voragen, Hendrik N.J. Schifferstein, Jacques P. Roozen, Johannes H.F. Bult
Publikováno v:
Chemical senses. 26(5)
The headspace of apple juice was analysed to obtain an ecologically relevant stimulus model mixture of apple volatiles. Two sets of volatiles were made up: a set of eight supra-threshold volatiles (MIX) and a set of three sub-threshold volatiles. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::74a57cacea18d9e9d8fba60cc820ecf2
https://pubmed.ncbi.nlm.nih.gov/11418491
https://pubmed.ncbi.nlm.nih.gov/11418491