Exploring Olfactory-Oral Cross-Modal Interactions through Sensory and Chemical Characteristics of Italian Red Wines.
Volatile Organic Compounds (VOCs), deodorization
astringency sub-qualities
chemical parameters
multi-modal interactions
red wine
sensory analysis
taste
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
24 Oct 2020
24 Oct 2020
Historique:
received:
19
08
2020
revised:
17
10
2020
accepted:
22
10
2020
entrez:
29
10
2020
pubmed:
30
10
2020
medline:
30
10
2020
Statut:
epublish
Résumé
This work aimed at investigating red wine olfactory-oral cross-modal interactions, and at testing their impact on the correlations between sensory and chemical variables. Seventy-four Italian red whole wines (WWs) from 10 varieties, and corresponding deodorized wines (DWs), were evaluated by sensory descriptive assessment. Total phenols, proanthocyanidins, ethanol, reducing sugars, pH, titratable and volatile acidity were determined. PCA results highlighted different sensory features of the 10 wine types. ANOVAs (
Identifiants
pubmed: 33114385
pii: foods9111530
doi: 10.3390/foods9111530
pmc: PMC7692166
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : Ministero dell'Istruzione, dell'Università e della Ricerca
ID : 20157RN44Y
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