Sensory profiling of aroma in Greek dry red wines using rank-rating and monadic scoring related to headspace composition
- 7 November 2006
- journal article
- research article
- Published by Springer Science and Business Media LLC in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 225 (5-6), 749-756
- https://doi.org/10.1007/s00217-006-0478-7
Abstract
No abstract availableKeywords
This publication has 25 references indexed in Scilit:
- Relationship between sensory analysis and near infrared spectroscopy in Australian Riesling and Chardonnay winesAnalytica Chimica Acta, 2005
- INDUCTION OF SCALING ERRORSJournal of Sensory Studies, 2004
- Aroma compounds of an Italian wine (Ruché) by HS–SPME analysis coupled with GC–ITMSFood Chemistry, 2003
- A New Approach To Examine the Relationships between Sensory and Gas Chromatography−Olfactometry Data Using Generalized Procrustes Analysis Applied to Six French Chardonnay WinesJournal of Agricultural and Food Chemistry, 2002
- Analysing the contribution of orally perceived attributes to the flavor of wineFood Quality and Preference, 2002
- Multivariate differentiation of Spanish red wines according to region and varietyJournal of the Science of Food and Agriculture, 2000
- The impact of geographic origin, vintage and wine estate on sensory properties of Vitis vinifera cv. Riesling winesFood Quality and Preference, 1999
- Descriptive analysis of complex odors: reality, model or illusion?Food Quality and Preference, 1999
- A NEW APPROACH TO CATEGORY SCALES OF INTENSITY II: USE OF d’VALUESJournal of Sensory Studies, 1998
- A NEW APPROACH TO CATEGORY SCALES OF INTENSITY I: TRADITIONAL VERSUS RANK‐RATINGJournal of Sensory Studies, 1998