Characterization of sensory perceptions elicited by white wine spiked with different aroma, taste and mouth-feel active molecules
The present work was aimed at understanding the sensory responses induced by dry white wine modified with increasing concentrations of different sensory active molecules. The tasting panel was composed by 34 trained subjects characterized according to gender, smoking habits, 6-n-propylthiouracil (PR...
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| Outros Autores: | , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2021
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10400.5/22581 |
| País: | Portugal |
| Oai: | oai:www.repository.utl.pt:10400.5/22581 |