Sensory and chemical characterization of Chinese bog bilberry wines using Check-all-that-apply method and GC-Quadrupole-MS and GC-Orbitrap-MS analyses

The multisensory perception of flavor

Malika Auvray, Charles Spence · Consciousness and Cognition · 2007 · 649 citations

Life Sciences, Behavioral Sciences, Psychology +12

Effect of pH, ethanol and acidity on astringency and bitterness of grape seed tannin oligomers in model wine solution

Hélène Fontoin, Cédric Saucier, Pierre‐Louis Teissèdre et al. · Food Quality and Preference · 2007 · 274 citations

Agriculture, Enology, Food Science +14

Demystifying Wine Expertise: Olfactory Threshold, Perceptual Skill and Semantic Memory in Expert and Novice Wine Judges

Wendy V. Parr · Chemical Senses · 2002 · 245 citations

Life Sciences, Enology, Psychology +17

Contribution of Methoxypyrazines to Sauvignon blanc Wine Aroma

Malcolm S. Allen, Michael J. Lacey, Roger L. N. Harris et al. · American Journal of Enology and Viticulture · 1991 · 232 citations

Agriculture, Enology, Viticulture +17

Check-all-that-apply (CATA) questions for sensory product characterization by consumers: Investigations into the number of terms used in CATA questions

Sara R. Jaeger, Michelle K. Beresford, Amy G. Paisley et al. · Food Quality and Preference · 2015 · 197 citations

Agriculture, Food Science, Marketing +13