Contribution of non-volatile and aroma fractions to in-mouth sensory properties of red wines: Wine reconstitution strategies and sensory sorting task

Official Methods of Analysis of

Analytical Chemistry · 1980 · 59.5K citations

Quantitative Methods, Engineering, Measurement +20

Investigations on multimodal sensory integration: Texture, taste, and ortho- and retronasal olfactory stimuli in concert

Johannes H.F. Bult, René A. de Wijk, Thomas Hummel · Neuroscience Letters · 2006 · 234 citations

Cognitive Science, Multimodal Sensory Integration, Neuroanatomy +12

The influence of interactions between major white wine components on the aroma, flavour and texture of model white wine

Patrik R. Jones, Richard Gawel, I. Leigh Francis et al. · Food Quality and Preference · 2008 · 205 citations

Model White Wine, Health Sciences, Flavoromics +1

Interactions between Wine Volatile Compounds and Grape and Wine Matrix Components Influence Aroma Compound Headspace Partitioning

Anthony L. Robinson, Susan E. Ebeler, Hildegarde Heymann et al. · Journal of Agricultural and Food Chemistry · 2009 · 202 citations

Food Chemistry, Volatile Compounds, Flavoromics +10

Sorting procedure as an alternative to quantitative descriptive analysis to obtain a product sensory map

Raphaelle Cartier, Andréas Rytz, Angèle Lecomte et al. · Food Quality and Preference · 2006 · 177 citations

Engineering, Sensory Science (Food Sensory Science), Data Science +11