Multi‐attribute temporal descriptive methods in sensory analysis applied in food science: A systematic sco** review
Among descriptive sensory evaluation methods, temporal methods have a wide audience in
food science because they make it possible to follow perception as close as possible to the …
food science because they make it possible to follow perception as close as possible to the …
Relationship between salivary lubrication and temporal sensory profiles of wine mouthfeel and astringency sub-qualities
Wine mouthfeel plays an important role in sensory quality. Astringency, as an important
aspect of mouthfeel, is composed of distinct sub-qualities associated with tannin-salivary …
aspect of mouthfeel, is composed of distinct sub-qualities associated with tannin-salivary …
Synergetic effect of Accentuated Cut Edges (ACE) and macerating enzymes on the phenolic composition of Marquette red wines
One of the challenges of cold-hardy grape cultivars is their typical low content of tannins,
alongside the presence of anthocyanin diglucoside and high acidity, which can lead to …
alongside the presence of anthocyanin diglucoside and high acidity, which can lead to …
Effect of the application time of accentuated cut edges (ACE) on Marquette wine phenolic compounds
Cold-hardy interspecific hybrid grape varieties (Vitis spp.) have distinctive chemical
compositions such as high acidity, a high content of anthocyanin diglucoside and a low …
compositions such as high acidity, a high content of anthocyanin diglucoside and a low …
Grape Infusions: Between Nutraceutical and Green Chemistry
By tradition, herbal infusions have been mainly consumed for their pleasant taste, but,
nowadays, the consumer, along with the pleasantness of drinking a savory beverage, also …
nowadays, the consumer, along with the pleasantness of drinking a savory beverage, also …
Impact of accentuated cut edges (ACE) technique on volatile and sensory profiles of Shiraz wines
Varietal thiols are important wine aroma compounds that are generally less abundant in red
wines. Accentuated cut edges (ACE), known for accelerating phenolic extraction, was …
wines. Accentuated cut edges (ACE), known for accelerating phenolic extraction, was …
Effect of sonication treatment and maceration time in the extraction of polysaccharide compounds during red wine vinification
L Martínez-Lapuente, Z Guadalupe, P Pérez-Porras… - Molecules, 2021 - mdpi.com
The application of high-power ultrasounds (US) at 28 kHz to the crushed grapes and the use
of different pomace contact times caused changes in the content and composition of …
of different pomace contact times caused changes in the content and composition of …
[HTML][HTML] Sensory research and Temporal Descriptive Methods: Where is this relationship going?
It is well known that perception of food and drink is a temporal phenomenon. And it is under
this premise that several temporal methods have been developed in the past 50 years trying …
this premise that several temporal methods have been developed in the past 50 years trying …
Effects of Saignée and bentonite treatment on phenolic compounds of Marquette red wines
To improve the phenolic extraction and color stability of red wine made from cold-hardy
grapes, two winemaking practices, saignée and bentonite, were applied separately and in …
grapes, two winemaking practices, saignée and bentonite, were applied separately and in …
[HTML][HTML] Synergetic Effect of Accentuated Cut Edges (ACE) and Macerating Enzymes on Aroma and Sensory Profiles of Marquette Red Wine
This research explored the effects of using Accentuated Cut Edges (ACE) and macerating
enzymes on the aroma and sensory profile of Marquette red wines after nine months of …
enzymes on the aroma and sensory profile of Marquette red wines after nine months of …