Assessment of the Temporal Dominance of Sensations of red wines of Burgundy and Beaujolais by a panel of experts and consumers

被引：8

作者：

Brachet, Solene ^{[1
]}

Galmarini, Mara ^{[1
,3
]}

Chatelet, Bertrand ^{[2
]}

Loiseau, Anne-Laure ^{[1
]}

Cordelle, Sylvie ^{[1
]}

Lempereur, Valerie ^{[2
]}

Schlich, Pascal ^{[1
]}

机构：

[1] INRA, Ctr Sci Gout & Alimentat, F-21034 Dijon, France

[2] Inst Francais Vigne & Vin IFV SICAREX Beaujolais, F-69661 Villefranche, France

[3] Consejo Nacl Invest Cient & Tecn, Buenos Aires, DF, Argentina

来源：

37TH WORLD CONGRESS OF VINE AND WINE AND 12TH GENERAL ASSEMBLY OF THE OIV (PT 2) | 2014年 / 3卷

关键词：

D O I：

10.1051/oivconf/201406006

中图分类号：

F3 [农业经济];

学科分类号：

0202 ; 020205 ; 1203 ;

摘要：

引用

页数：6

共 18 条

[1] Temporal Dominance of Sensations: A review [J].

Di Monaco, Rossella ;

Su, Chengcheng ;

Masi, Paolo ;

Cavella, Silvana .

TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2014, 38 (02) :104-112

[2] Dual-attribute time-intensity sensory evaluation: A new method for temporal measurement of sensory perceptions [J].

Duizer, LM ;

Bloom, K ;

Findlay, CJ .

FOOD QUALITY AND PREFERENCE, 1997, 8 (04) :261-269

[3] Understanding apple consumers' expectations in terms of likes and dislikes. Use of comment analysis in a cross-cultural study [J].

Galmarini, M. V. ;

Symoneaux, R. ;

Chollet, S. ;

Zamora, M. C. .

APPETITE, 2013, 62 :27-36

[4] ANALYSIS OF TEXTURAL CHANGES IN HARD CHEESE DURING MASTICATION BY PROGRESSIVE PROFILING [J].

JACK, FR ;

PIGGOTT, JR ;

PATERSON, A .

JOURNAL OF FOOD SCIENCE, 1994, 59 (03) :539-543

[5] Temporal dominance of sensations and sensory profiling: A comparative study [J].

Labbe, D. ;

Schlich, P. ;

Pineau, N. ;

Gilbert, F. ;

Martin, N. .

FOOD QUALITY AND PREFERENCE, 2009, 20 (03) :216-221

[6]

Lee III W., 1986, FOOD TECHNOLOGY, V40, P78

[7] Perception of oral food breakdown. The concept of sensory trajectory [J].

Lenfant, Francine ;

Loret, Chrystel ;

Pineau, Nicolas ;

Hartmann, Christoph ;

Martin, Nathalie .

APPETITE, 2009, 52 (03) :659-667

[8] Impact of partial alcohol reduction in Syrah wine on perceived complexity and temporality of sensations and link with preference [J].

Meillon, S. ;

Viala, D. ;

Medel, M. ;

Urbano, C. ;

Guillot, G. ;

Schlich, P. .

FOOD QUALITY AND PREFERENCE, 2010, 21 (07) :732-740

[9] Contribution of the Temporal Dominance of Sensations (TDS) method to the sensory description of subtle differences in partially dealcoholized red wines [J].

Meillon, S. ;

Urbano, C. ;

Schlich, P. .

FOOD QUALITY AND PREFERENCE, 2009, 20 (07) :490-499

[10]

Meillon S, 2010, AM J ENOL VITICULT, V61, P42

← 1 2 →