Evaluation of bitterness in white wine applying descriptive analysis, time-intensity analysis, and temporal dominance of sensations analysis

Temporal Dominance of Sensations: Construction of the TDS curves and comparison with time–intensity

N. Pineau, Pascal Schlich, Sylvie Cordelle et al. · Food Quality and Preference · 2009 · 679 citations

Life Sciences, Neuroscience, Psychology +10

Bitterness and astringency of flavan-3-ol monomers, dimers and trimers

Hanna Peleg, Karine Gacon, Pascal Schlich et al. · Journal of the Science of Food and Agriculture · 1999 · 386 citations

Agriculture, Food Science, Food Analysis +16

Astringency and bitterness of selected phenolics in wine

Jane L Robichaud, Ann C. Noble · Journal of the Science of Food and Agriculture · 1990 · 383 citations

Agriculture, Enology, Food Science +17

Limiting response alternatives in time-intensity scaling: an examination of the halo-dumping effect

Colleen Cornelius Clark, Harry T. Lawless · Chemical Senses · 1994 · 320 citations

Natural Sciences, Chemistry, Food Science +6

Orosensory-Directed Identification of Astringent Mouthfeel and Bitter-Tasting Compounds in Red Wine

Jan Carlos Hufnagel, Thomas Hofmann · Journal of Agricultural and Food Chemistry · 2008 · 317 citations

Agriculture, Enology, Food Science +17