Literature DB >> 28290367

Chemo-sensory characterization of fractions driving different mouthfeel properties in red wines.

María-Pilar Sáenz-Navajas1, José-Miguel Avizcuri2, Sara Ferrero-Del-Teso2, Dominique Valentin3, Vicente Ferreira2, Purificación Fernández-Zurbano4.   

Abstract

Keywords:  Anthocyanins; Astringency; Liquid chromatography; Rata; Sensory

Mesh：

Substances：

Year:  2017        PMID： 28290367     DOI： 10.1016/j.foodres.2017.02.002

Source DB:  PubMed          Journal:  Food Res Int        ISSN： 0963-9969            Impact factor:   6.475


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  2 in total

1.  Development of a Descriptive Profile and References for the Assessment of Taste and Mouthfeel Descriptors of Protected Designation of Origin Wines.

Authors:  Anna Gomis-Bellmunt; Anna Claret; Anna Puig-Pujol; Francisco José Pérez-Elortondo; Luís Guerrero
Journal:  Foods       Date:  2022-09-22

2.  Chemical and sensorial investigation of in-mouth sensory properties of grape anthocyanins.

Authors:  M A Paissoni; P Waffo-Teguo; W Ma; M Jourdes; L Rolle; P -L Teissedre
Journal:  Sci Rep       Date:  2018-11-20       Impact factor: 4.379
  2 in total

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