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Evaluation of the perceptual interaction among ester aroma compounds in cherry wines by GC–MS, GC–O, odor threshold and sensory analysis: An insight at the molecular level

Food ChemistryCherry WinesSensory Science (Food Sensory Science)FlavoromicsEster Aroma CompoundsChemical CompositionFood AnalysisOdor ThresholdSensory Science (Early Childhood Education)Wine TastingSensory ScienceHealth Sciences