Effect of sugar and acid composition, aroma release and assessment conditions on aroma enhancement by taste in model wines

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Effect of sugar and acid composition, aroma release and assessment conditions on aroma enhancement by taste in model wines

Context: When congruent taste and retronasal aroma are perceived simultaneously, aroma can be enhanced by taste. Different explanations have been proposed: (i) physico-chemical interactions between tastants and aroma compounds, inducing a change of the aroma stimulus before it reaches the receptors,...

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Bibliographic Details
Main Authors:	Arvisenet, Gaëlle, Ballester, Jordi, Ayed, Charfedinne, Sémon, Etienne, Andriot, Isabelle, Le Quere, Jean-Luc, Guichard, Elisabeth
Format:	Article
Published:	Elsevier 2018
Subjects:	Flavor ; Cross-modal interactions ; PTR-MS ; Sensory analysis in vivo aroma release ; Aroma enhancement by taste
Online Access:	https://eprints.nottingham.ac.uk/52819/

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