A New Classification of Perceptual Interactions between Odorants to Interpret Complex Aroma Systems. Application to Model Wine Aroma

Although perceptual interactions are usually mentioned and blamed for the difficulties in understanding the relationship between odorant composition and aromatic sensory properties, they are poorly defined and categorised. Furthermore, old classifications refer mainly to effects on the odour intensi...

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Detalles Bibliográficos
Autores principales: Ferreira, Vicente, de-la-Fuente-Blanco, Arancha, Sáenz-Navajas, María-Pilar
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8307553/
https://www.ncbi.nlm.nih.gov/pubmed/34359498
http://dx.doi.org/10.3390/foods10071627

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8307553/
https://www.ncbi.nlm.nih.gov/pubmed/34359498
http://dx.doi.org/10.3390/foods10071627

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