Assessment of champagne glass geometries - Dynamic head space sampling of champagne aromas (English)
- New search for: Malmberg, Per
- New search for: Svensson, Jan Olof
- New search for: Malmberg, Per
- New search for: Svensson, Jan Olof
In:
Progress in flavour research 2021
; 67-70
;
2022
-
ISBN:
- Conference paper / Electronic Resource
-
Title:Assessment of champagne glass geometries - Dynamic head space sampling of champagne aromas
-
Contributors:Malmberg, Per ( author ) / Svensson, Jan Olof ( author )
-
Conference:Weurman Flavour Research Symposium ; 16. ; 2021 ; Online
-
Published in:
-
Publisher:
- New search for: [CERN, European Organization for Nuclear Research]
-
Place of publication:[Genève]
-
Publication date:2022
-
ISBN:
-
Type of media:Conference paper
-
Type of material:Electronic Resource
-
Language:English
-
Keywords:
-
Licence:
-
Source:
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 1
-
The question of Organic Unity in Flavour: The whole is not equal to the sum of the partsThomas-Danguin, Thierry et al. | 2022
- 2
-
Partitioned glass, a new practical tool to evaluate the origins of perceptive interactions in wineCameleyre, Margaux / Lytra, Georgia / Barbe, Jean-Christophe et al. | 2022
- 3
-
Odour-Induced Taste Enhancement in normal-weight and obese peopleAveline, Christopher / Leroy, Cécile / Thomas-Danguin, Thierry / Sinding, Charlotte et al. | 2022
- 4
-
NMR based studies on odorant melanoidin interactions in coffee beveragesGigl, Michael / Frank, Oliver / Hofmann, Thomas et al. | 2022
- 5
-
Unified mint quantitation: Development of a high-throughput analysis for the quantitation of key aroma compounds in mintPeters, Verena Christina Tabea / Dunkel, Andreas / Frank, Oliver / McCormack, Brian / Dowd, Eric / Didzbalis, John / Dawid, Corinna / Hofmann, Thomas et al. | 2022
- 6
-
Pinellic acid generation in whole wheat products: Impact of linoleic acid content and lipoxygenase activityCong, Wen / Schwartz, Eric / Peterson, Devin G. et al. | 2022
- 7
-
Towards cooked meat less loaded in heterocyclic aromatic amines but sensorially acceptable!Meurillon, Maia / Anderson, Chloé / Angénieux, Magaly / Mercier, Frédéric / Kondjoyan, Nathalie / Engel, Erwan et al. | 2022
- 8
-
Fruity expression of red wines resulting from varieties adapted to climate change. A comparative study with the "traditional" grape varieties planted in BordeauxGarbay, Justine / Cameleyre, Margaux / Menn, Nicolas Le / Barbe, Jean-Christophe / Lytra, Georgia et al. | 2022
- 9
-
Climate change and cocoa flavour quality: analytical investigations to identify off-odour in cocoa productsLiberto, Erica / Cordero, Chiara / Perotti, Pamela / Bortolini, Cristian / Bicchi, Carlo et al. | 2022
- 10
-
Microwave sensor based on molecularly imprinted silica for the detection of phenylacetaldehyde in wineBou-Maroun, Elias / Rossignol, Jérôme / Stuerga, Didier / Cayot, Philippe / Gougeon, Régis D. et al. | 2022
- 11
-
Impact of processing and storage on changes in the volatile compounds of whole chickpeas: an untargeted headspace fingerprinting studyNoordraven, Laura E. C. / Buvé, Carolien / Chen, Chao / Hendrickx, Marc E. / Loey, Ann M. Van et al. | 2022
- 12
-
Assessment of champagne glass geometries - Dynamic head space sampling of champagne aromasMalmberg, Per / Svensson, Jan Olof et al. | 2022
- 13
-
Untargeted or targeted analysis? Application to craft beer and ginWilliams, Cody / Mafata, Mpho / Buica, Astrid et al. | 2022
- 14
-
Unravelling the typicity of 17 rum terroirs by GC-FID and aroma compound mappingMalfondet, Nicolas / Thibaud, Fannie / Gabriel, Alexandre et al. | 2022
- 15
-
Extended volatile range PTR-MS setup for real-time puff-by-puff analysis of electronic nicotine delivery systemsMauracher, Andreas / Rosenkranz, Bea / Gutmann, Rene / Müller, Markus / Klinger, Andreas / Sulzer, Philipp et al. | 2022
- 16
-
Identification and semi-quantification of sesquiterpenes and sesquiterpenoids from Chamomile, Hop, Lavender, Basil and Lemon balmSlavik, Benedikt / Nehr, Julian / Loos, Helene M. / Buettner, Andrea et al. | 2022
- 17
-
Changes in the aroma profile during thermal processing and storage of strawberry purees originating from different cultivarsTeribia, Natalia / Buvé, Carolien / Bonerz, Daniel / Aschoff, Julian / Hendrickx, Marc / Loey, Ann Van et al. | 2022
- 18
-
The volatile constituents and key character impact compounds of two different commercial dark chocolates, each containing 64% of cocoa from different originsVermeulen, Catherine / Simonis, Julien / Bonnafous, Léonor / Petit, Cécile / Arnaut, Filip et al. | 2022
- 19
-
Chemical and physical stability of soluble coffee stored in different packaging materialsCharve, Josephine / Antille, Nicolas / Kindlein, Moritz / Poisson, Luigi / Engmann, Jan et al. | 2022
- 20
-
Dual-fibre solid-phase microextraction coupled with gas chromatography - mass spectrometry for the analysis of volatile compounds in traditional Chinese dry-cured hamJiang, Shui / Liu, Huan / Huang, Junlong / Hu, Qingkun / Chen, Yan Ping / Lai, Keqiang / Xu, Jianqiao / Ouyang, Gangfeng / Liu, Yuan et al. | 2022
- 21
-
Biomimetic Approach towards FilbertoneBackes, Michael / Ongouta, Jekaterina / Gross, Egon / Bruns, Sina / Schäfer, Uwe / Meier, Lars / Krammer, Gerhard et al. | 2022
- 22
-
Identification of odour-active compounds in a paste of roasted hazelnut from Piedmont Tonda Gentile TrilobataGeyer, Claudia / Kemmer, Sophie / Steinhaus, Petra / Shanmugam, Eashwari / Hässelbarth, Alexander / Bongiovanni, Valentina / Cavallero, Andrea et al. | 2022
- 23
-
A new approach for the sensitive detection of thiols in food by affinity solid phase extraction and GC-MSNeumann, Stephan / Gross, Egon / Korte, Stephanie / Kohlenberg, Birgit / Esselen, Melanie / Humpf, Hans-Ulrich / Kiefl, Johannes et al. | 2022
- 24
-
Giffonins as contributors to the bitter off-taste in hazelnutsOngouta, Jekaterina / Backes, Michael / Albrecht, Anastasia / Hempel, Katharina / Krammer, Gerhard / Schäfer, Uwe / Paetz, Susanne / Winterhalter, Peter / Kirschning, Andreas et al. | 2022
- 25
-
Differential effects of cryo-concentration on volatiles in apple juicePetersen, Mikael Agerlin / Nygaard-Kristensen, Pernille / Odorico-Gormsen, Sophia Maria / Juda, Mette Fangel / Toldam-Andersen, Torben Bo et al. | 2022
- 26
-
Effect of polyols on the release and on the self-diffusion coefficient of sweet aroma compounds in soda beveragesBarba, Carmen / Maté, Juan Ignacio / Cornejo, Alfonso et al. | 2022
- 27
-
Characterisation of key aroma compounds in Burgundy truffleAndriot, Isabelle / Gourrat, Karine / Reynaud, Rémy / Cordelle, Sylvie / Peltier, Caroline / Berdeaux, Olivier / Lucchi, Géraldine et al. | 2022
- 28
-
Developing methods for characterising flavour compounds in distilled spirits: Application to gin, rum and whiskyBarnes, Quentin / Contamin, Marie-Anne / Papaiconomou, Nicolas / Fernandez, Xavier et al. | 2022
- 29
-
Impact of non-volatile compounds on volatiles perception: How proanthocyanidic tannins affect red wine fruity aroma?Cameleyre, Margaux / Lytra, Georgia / Barbe, Jean-Christophe et al. | 2022
- 30
-
Characterisation of key aroma compounds in foods containing vegetable proteinsGourrat, Karine / Voisine, Marine / Redl, Andreas / Berdeaux, Olivier et al. | 2022
- 31
-
A new trend in aromatic sample preparation: Vacuum Assisted Sorbent Extraction (VASE) applied to pet food aroma analysisLe-Guillas, Gautier / Marzin, Cécile / Hanaoka, Karine / Guilloux, Marion / Pétel, Cécile / Callejon, Laurence / Villière, Angélique / Prost, Carole / Lethuaut, Laurent et al. | 2022
- 32
-
Comparison of three ionisation methods - electron ionisation, chemical ionisation and atmospheric pressure photoionisation - for the characterisation of volatile organic compounds (VOCs)Lucchi, Geraldine / Le-Quéré, Jean-Luc / Gourrat, Karine / Crépin, Marine et al. | 2022
- 33
-
Aromatic profile of wheat flour and bran fractionsWicochea-Rodríguez, José Daniel / Barron, Cécile / Lullien-Pellerin, Valérie / Rigou, Peggy / Chalier, Pascale et al. | 2022
- 34
-
Methoxypyrazines as a potential "green" off-odour in wine distillatesStamatopoulos, Panagiotis / Poitou, Xavier / Weingartner, Sandrine et al. | 2022
- 35
-
Modelling of essential oils kinetics release from encapsulation matrixWicochea-Rodriguez, José Daniel / Ruiz, Thierry / Gastaldi, Emmanuelle / Chalier, Pascale et al. | 2022
- 36
-
Characterisation of the volatile sensometabolome in human breath of cigarette smokers, electronic cigarette users and non-smokers by Aroma Extract Dilution AnalysisGrondinger, Freya / Wright, Georgina / Stolle, Theresa / Coburn, Steven et al. | 2022
- 37
-
Understanding flavour isolation: Aroma analysisPechinger, Katrin / Wordsworth, Sam / Jones, Lewis L. et al. | 2022
- 38
-
Characterisation of Piemonte peppermint essential oil by gas chromatography-olfactometry (GC-O) and identification of trace key-odorants contributing to the sweet and round flavour by comprehensive two dimensional gas chromatography coupled to time-of-flight mass spectrometryGabetti, E. / Sgorbini, B. / Stilo, F. / Bicchi, C. / Rubiolo, P. / Chialva, F. / Reichenbach, S. E. / Bongiovanni, V. / Cordero, C. / Cavallero, A. et al. | 2022
- 39
-
Analysis of retro-nasal flavour of beef pate using a chewing simulatorHayashi, Kazuhiro / Nakada, Yuji / Semon, Etienne / Salles, Christian et al. | 2022
- 40
-
Studies on the enantiomers of dehydrorose oxide (4-methylene-2-(2-methylprop-1-enyl)oxane)Takishima, Shunsuke / Fukui, Yasuhiro / Konishi, Shunsuke / Haraguchi, Kenji / Ohmori, Yuichiro et al. | 2022
- 41
-
The taste of future foods: molecular insight into plant protein and flavour bindingBarallat, Cristina / Oliviero, Teresa / Janssen, Hans-Gerd / Martins, Sara I. F. S. / Fogliano, Vincenzo et al. | 2022
- 42
-
Comparison and optimisation of headspace methods for the analyses of oxidation related off-flavour compounds in plant protein concentrates and infant formulaJong, Catrienus de / Kekem, Cornelis van / Azario, M. L. Ondino / Koudijs, Frank / Babae, Naem / Roland, Wibke S. U. et al. | 2022
- 43
-
Most popular odours in food products in March 2021 according to VCF-online.nlDongen, William van / Wiggers, Bert et al. | 2022
- 44
-
Identification of odour-important norisoprenoids in Arbutus pavarii honeyHwisa, Nagiat T. / Cadwallader, Keith R. et al. | 2022
- 45
-
Aroma variations of mid-Atlantic hops driven by growing regions and postharvest practicesSu, Xueqian / Hurley, Ken / Rutto, Laban / Scoggins, Holly / Xu, Yixiang / O’Keefe, Sean / Yin, Yun et al. | 2022
- 46
-
Aroma-Active Compounds Contributing to Aged Riesling CharacterDein, Melissa / Kerley, Trenton / Munafo, John P. Jr. et al. | 2022
- 47
-
Asparagus waste streams to aroma-rich vegetable flavourings (The effect of partial replacement of maltodextrin with vegetable fibres in spray-dried white asparagus on its aroma properties)Pegiou, Eirini / Siccama, Joanne W / Eijkelboom, Nienke M. / Zhang, Lu / Mumm, Roland / Schutyser, Maarten A. I. / Hall, Robert D. et al. | 2022
- 48
-
Volatile aroma and bioactive compounds diversity in wild populations of rosemary (Salvia rosmarinus Schleid.) from Italy cultivated under homogeneous environmental conditionsRaffo, Antonio / Baiamonte, Irene / Lupotto, Elisabetta / Nardo, Nicoletta / Paoletti, Flavio / Cervelli, Claudio et al. | 2022
- 49
-
Volatile compounds contributing to the odour of oatsMustonen, Sari A. / Laaksonen, Oskar / Linderborg, Kaisa M. et al. | 2022
- 50
-
New insights on olfactory priming effects on the cerebral processing of food pictures in normal-weight, overweight, and obese adultsZsoldos, Isabella / Sinding, Charlotte / Godet, Ambre / Chambaron, Stéphanie et al. | 2022
- 51
-
Understanding the effect of saliva composition depending on gender and age on wine aroma perception: oral aroma release, dynamics of sensory perception and consumer preferences and likingCriado, Celia / Pérez-Jiménez, María / Muñoz-González, Carolina / Pozo-Bayon, Maria Angeles et al. | 2022
- 52
-
Tracing odour- and taste-active compounds in human milkDebong, Marcel / Lang, Roman / N’Diaye, Katharina / Buettner, Andrea / Hofmann, Thomas / Loos, Helene M. et al. | 2022
- 53
-
Do space conditions change flavour perception and decrease food intake by astronauts?Taylor, Andrew / McGrane, Scott / Heer, Martina / Beauchamp, Jonathan / Briand, Loic et al. | 2022
- 54
-
Receptomics: Tongue-on-a-chip with novel opportunities for food screeningRoelse, Margriet / Henquet, Maurice G. L. / Jongsma, Maarten A. et al. | 2022
- 55
-
Development of a purification protocol guided by bitter taste receptor activation and sensory analysis to isolate new taste-active compounds in barrel-aged winesWinstel, Delphine / Belloir, Christine / Waffo-Téguo, Pierre / Briand, Loïc / Marchal, Axel et al. | 2022
- 56
-
Molecular triggers of post-COVID-19 parosmia in grilled chickenParker, Jane K. / Kelly, Christine E. / Gane, Simon et al. | 2022
- 57
-
Identification of odour-active trace compounds in toasted oak wood: impact on wines and spirits aromaCourregelongue, Marie / Shinkaruk, Svitlana / Darriet, Philippe / Pons, Alexandre et al. | 2022
- 58
-
Understanding flavour release and sensory perception of composite foods by combining dynamic sensory methods with in vivo nose space analysisGonzalez-Estanol, Karina / Khomenko, Iuliia / Cliceri, Danny / Stieger, Markus / Biasioli, Franco et al. | 2022
- 59
-
Impact of capsaicin on salt release and salt perception during consumption of salt and salt-capsaicin solutionsYang, Ni / Yang, Qian / Zhao, Jing / Fan, Xiaolei / Chen, Jianshe / Fisk, Ian et al. | 2022
- 60
-
Impact of smoked water on umami and salt tastePanchan, Kanokkan / Lignou, Stella / Griffiths, Huw D. / Baines, David A. / Parker, Jane K. et al. | 2022
- 61
-
Volatile compounds in the vehicle-interior: Odorants of an aqueous cavity preservation and beyondBuchecker, Florian / Loos, Helene M. / Buettner, Andrea et al. | 2022
- 62
-
An oenological approach to increase the consumer acceptability of black chokeberry (Aronia melanocarpa L.) juiceZiermann-Österreicher, Sarah / Thünauer, G. / Siegmund, Barbara et al. | 2022
- 63
-
Perception and sensory acceptance of salty taste by individuals who work/study on different shiftsCamargo, Ana Carolina Bom / Conti-Silva, Ana Carolina et al. | 2022
- 64
-
Effects of salt and monosodium glutamate on the sensory acceptance of low-sodium cheese-flavoured corn grits expanded snacksPanzarini, Aline Catharina / Menis-Henrique, Michele Eliza Cortazzo / Conti-Silva, Ana Carolina et al. | 2022
- 65
-
Characterisation of the key-aroma compounds among the volatile constituents in different hemp strains (Cannabis sativa L.)Kneubühl, Markus / André, Amandine / Chetschik, Irene et al. | 2022
- 66
-
Using the Check-All-That-Apply (CATA) methodology to evaluate the flavour of foreign global and domestic Chinese coffee productsChen, Yan Ping / Julaiti, Xiayidan / Guo, Chenyang / Blank, Imre / Zhou, Disheng / Yu, Lingxiao / Liu, Yuan et al. | 2022
- 67
-
Correlation between volatile aroma compounds and sensory changes during storage of heat processed beef flavourZhang, Zeyu / Wang, Bei / Blank, Imre / Cao, Yanping et al. | 2022
- 68
-
Investigation of the amino acid derivatives and small peptides profile in culinary basesStiglbauer, Benedikt / Komarek, David / Araújo-Silva, Maria Monteiro de / Stark, Timo D. / Hofmann, Thomas et al. | 2022
- 69
-
Understanding sweetness of dry wines: First evidence of Astilbin isomers in red wines and quantitation in a one-century range of vintagesLe-Scanff, Marie / Fayad, Syntia / Marchal, Axel et al. | 2022
- 70
-
Gluten-free breads: a response to a technological challengeGrosmaire, Lidwine / Lin, Lan / Maraval, Isabelle et al. | 2022
- 71
-
Oral astringency: effect of ageing and role of salivaWang, Mei / Septier, Chantal / Brignot, Hélène / Martin, Christophe / Canon, Francis / Feron, Gilles et al. | 2022
- 72
-
Impact of ingredient composition on sensory properties of powdered cocoa malted beverageChan, Ruo Xin / Seow, Yi-Xin / Viton, Florian / Zhou, Weibiao et al. | 2022
- 73
-
Furfuryl alcohol confirmed as key intermediate for furfurylthiol in coffeeCerny, Christoph / Schlichtherle-Cerny, Hedwig / Gibe, Romelo / Yuan, Yuan et al. | 2022
- 74
-
Odour compounds in thermo-mechanically processed food based on pulse ingredientsKrause, Svenja / Hashemi, Anahita / Keller, Séverine / Bonazzi, Catherine / Rega, Barbara et al. | 2022
- 75
-
Methods for predicting and assessing flavour evolution during white wine ageingHixson, Josh / Pisaniello, Lisa / Parker, Mango / Grebneva, Yevgeniya / Bilogrevic, Eleanor / Stegmann, Robin / Francis, Leigh et al. | 2022
- 76
-
Genetic bases of fruity notes (fresh and dried) of the Nacional cocoa varietyColonges, Kelly / Jimenez, Juan-Carlos / Saltos, Alejandra / Seguin, Edward / Loor-Solorzano, Rey Gastón / Fouet, Olivier / Argout, Xavier / Assemat, Sophie / Davrieux, Fabrice / Morillo, Eduardo et al. | 2022
- 77
-
Generation of bitter blocker Maillard-dietary phenolic compound reaction productsBonneau, Adeline / Tello, Edisson / Peterson, Devin G. et al. | 2022
- 78
-
Occurrence of (suspected) genotoxic flavouring substances in Belgian alcohol-free beersDusart, Alexandre / Mertens, Birgit / Hoeck, Els Van / Simon, Margaux / Goscinny, Séverine / Collin, Sonia et al. | 2022
- 79
-
Supplemental study on acetals in food flavouringsPetka, Jan / Leitner, Johann et al. | 2022
- 80
-
Investigating the flavour development of scab-resistant Crimson Crisp applesPontesegger, Niklas / Ruehmer, Thomas / Siegmund, Barbara et al. | 2022
- 81
-
Enzymatic release of flavour compounds from Heritage apple varietiesRuppert, Valerie / Innerhofer, Georg / Voit, Jörg / Hiden, Peter / Siegmund, Barbara et al. | 2022
- 82
-
Lactic acid bacteria used to produce natural flavour compounds from whey and castor oilÁlvarez, Alejandro / Gutiérrez, Alejandra / Cuenca, Frank / Ramírez, Cristina / Bolívar, Germán et al. | 2022
- 83
-
Flavour enhancement of beer and related beverages by increasing flavour precursors in raw materials by enzymesLin, Claire Lin / Gottlieb, Mikael Agerlin Petersen Andrea et al. | 2022
- 84
-
Evaluation of methodology to follow volatile composition over timeStröhla, Lena Charlotte / Petersen, Mikael Agerlin et al. | 2022
- 85
-
Generation of meaty flavour compounds from Maillard origin under mild conditions simulating the dry curing processLi, Lei / Belloch, Carmela / Flores, Monica et al. | 2022
- 86
-
How do oxidoreduction conditions affect the balance of volatile compounds produced by lactic acid bacteria in a curd-based medium?Buchin, Solange / Jeannin, Sabrina / Arnould, Céline / Palme, Romain / Dufrene, Franck / Beuvier, Eric et al. | 2022
- 87
-
The role of diketopiperazines in cooked cheese flavourSullivan, Rosa C. / Fagan, Colette / Oruna-Concha, Maria / Parker, Jane K. et al. | 2022
- 88
-
Identification of key volatiles in boiled chicken aromaYeo, H. Q. / Balagiannis, D. P. / Koek, J. H. / Parker, J. K. et al. | 2022
- 89
-
Identification of a key odorant contributing to Muscat aroma of Darjeeling black teaFukui, Yasuhiro / Konishi, Shunsuke / Kawabata, Kazuya / Haraguchi, Kenji / Ohmori, Yuichiro / Nakanishi, Akira / Ishizaki, Susumu et al. | 2022
- 90
-
Meaty flavour tonalities by Maillard reactionKoek, Jan H. / Sousa-Ferreira, Cathy De et al. | 2022
- 91
-
Effect of malt kilning temperature on the concentration of (E)-β-damascenone in malt, mashing and wort boiling in the brewing processPiornos, José A. / Kanter, Jean-Philippe / Balagiannis, Dimitrios P. / Koussissi, Elisabeth / Bekkers, August / Vissenaekens, Johan / Grootes, Bert-Jan / Brouwer, Eric / Parker, Jane K. et al. | 2022
- 92
-
Effects of fat and coffee concentration on aroma compounds and their intensity in formulated iced-coffee beveragesMahmud, M M Chayan / Keast, Russell / Shellie, Robert A et al. | 2022
- 93
-
The bitter taste of vitamins is mediated by human TAS2R activationDelompré, Thomas / Belloir, Christine / Salles, Christian / Briand, Loïc et al. | 2022
- 94
-
Sensory analysis, aroma compounds and flavour modulation of rapeseed oil: A reviewZhang, Youfeng / Wu, Yuqi / Chen, Sirui / Yang, Binbin / Zhang, Hui / Wang, Xingguo / Granvogl, Michael / Jin, Qingzhe et al. | 2022
- 95
-
3D live cell imaging: study of inter- and intracellular signalling induced by bitter molecules in tongue cell spheroidsMolitor, Elena / Nürnberg, Elina / Fauth, Torsten / Scholz, Paul / Riedel, Katja / Krohn, Michael / Hafner, Mathias / Rudolf, Rüdiger / Cesetti, Tiziana et al. | 2022
- 96
-
A receptor-based assay to study the bitterness masking effect of yeast extractsBelloir, Christine / Thomas, Antoine / Menin, Rudy / Briand, Loïc et al. | 2022
- 97
-
Impact of ageing on pea protein volatile compounds and correlation with odourFischer, Estelle / Cachon, Rémy / Cayot, Nathalie et al. | 2022
- 98
-
Fat-salty sensory interactions in model cheeses: multivariate analysis of a compilation of data from different projects organised in the BaGaTeL databaseGuichard, Elisabeth / Thomas-Danguin, Thierry / Guillemin, Hervé / Perret, Bruno / Buchin, Solange / Pénicaud, Caroline / Salles, Christian et al. | 2022
- 99
-
Is there a role for salivary detoxification enzymes in taste perception?Schwartz, Mathieu / Brignot, Hélène / Chavanne, Evelyne / Feron, Gilles / Hummel, Thomas / Zhu, Yunmeng / Koskull, Dorothee von / Heydel, Jean-Marie / Briand, Loic / Canon, Francis et al. | 2022
- 100
-
Oxidation markers of premature ageing in Chardonnay wine: Combined use of GC-MS/MS, GC-O/Olfactoscan and sensory analysis for their characterisationSimon, Marie / Vessot, Amandine / Mallard, Jérôme / Romanet, Rémy / Béno, Noëlle / Lübke, Markus / Ballester, Jordi / Nikolantonaki, Maria / Gougeon, Régis / Thomas-Danguin, Thierry et al. | 2022
- 101
-
Exploring the odorant and molecular characteristics of molecules sharing the odour notes of an aroma blending mixtureTromelin, Anne / Koensgen, Florian / Rugard, Marylène / Audouze, Karine / Danguin, Thierry Thomas / Guichard, Elisabeth et al. | 2022
- 102
-
SketchOscent: towards a knowledge-based model and interactive visualisation of the odour spaceVillière, Angélique / Fillonneau, Catherine / Prost, Carole / Guillet, Fabrice et al. | 2022
- 103
-
Coffee sensory properties: a complementary data fusion to simulate odour and taste integration by instrumental approach. Possibilities and limitsStrocchi, Giulia / Liberto, Erica / Pellegrino, Gloria / Ruosi, Manuela R. / Bicchi, Carlo et al. | 2022
- 104
-
Flavour profiling and sensory acceptance of Premna cordifolia Roxb. functional drink: comparison of different sample preparation methodsMohamad-Zuhaidi, Farah Nini Liyana / Juhari, Nurul Hanisah et al. | 2022