Concepedia

Monitoring gas-phase CO2 in the headspace of champagne glasses through combined diode laser spectrometry and micro-gas chromatography analysis

Anne-Laure Moriaux, R. Vallon, B. Parvitte, V. Zéninari, Gérard Liger‐Belair

Food Chemistry · 2018 · 32 citations · 36 references

DOI

Concepts

References

36

Sensory evaluation of food principles and practices

Patricia Stefanowicz · Journal of Wine Research · 2013 · 567 citations

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The Taste of Carbonation

Jayaram Chandrashekar, David A. Yarmolinsky, Lars von Buchholtz et al. · Science · 2009 · 365 citations · Full text

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Interaction between chemoreceptive modalities of odour and irritation

William S. Cain, Claire Murphy · Nature · 1980 · 356 citations

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Psychophysical and Neurobiological Evidence that the Oral Sensation Elicited by Carbonated Water is of Chemogenic Origin

J.-M. Dessirier, Cas Simons, Mirela Iodi Carstens et al. · Chemical Senses · 2000 · 157 citations

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Signal processing and calibration procedures for in situ diode-laser absorption spectroscopy

Peter Werle, P. Mazzinghi, Francesco D’Amato et al. · Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy · 2004 · 125 citations

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