Exploring Olfactory-Oral Cross-Modal Interactions through Sensory and Chemical Characteristics of Italian Red Wines.

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作者： Elisabetta,Pittari ^[1] ; Luigi,Moio ^[1] ; Panagiotis,Arapitsas ^[2] ; Andrea,Curioni ^[3] ; Vincenzo,Gerbi ^[4] ; Giuseppina Paola,Parpinello ^[5] ; Maurizio,Ugliano ^[6] ; Paola,Piombino ^[1]

作者单位： Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Naples Federico II, 83100 Avellino, Italy. ^[1] Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), San Michele all'Adige, 38010 Trentino, Italy. ^[2] Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, 35020 Padova, Italy. ^[3] Department of Agricultural, Forest and Food Sciences, University of Turin, Grugliasco, 10095 Turin, Italy. ^[4] Department of Agricultural and Food Sciences, University of Bologna, 40126 Bologna, Italy. ^[5] Department of Biotechnology, University of Verona, 37029 Cariano (VR), Italy. ^[6]

关键词 Volatile Organic Compounds (VOCs), deodorization astringency sub-qualities chemical parameters multi-modal interactions red wine sensory analysis taste

DOI 10.3390/foods9111530

PMID 33114385

发布时间 2020-11-28

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Foods (Basel, Switzerland)

2020年9卷11期

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Exploring Olfactory-Oral Cross-Modal Interactions through Sensory and Chemical Characteristics of Italian Red Wines.

Foods (Basel, Switzerland)

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Exploring Olfactory-Oral Cross-Modal Interactions through Sensory and Chemical Characteristics of Italian Red Wines.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

相关期刊

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