Exploring Olfactory–Oral Cross-Modal Interactions through Sensory and Chemical Characteristics of Italian Red Wines

Exploring Olfactory–Oral Cross-Modal Interactions through Sensory and Chemical Characteristics of Italian Red Wines

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...

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Bibliographic Details
Main Authors: Elisabetta Pittari, Luigi Moio, Panagiotis Arapitsas, Andrea Curioni, Vincenzo Gerbi, Giuseppina Paola Parpinello, Maurizio Ugliano, Paola Piombino
Format: Article
Language:English
Published: MDPI AG 2020-10-01
Series:Foods
Subjects:
multi-modal interactions
red wine
astringency sub-qualities
taste
Volatile Organic Compounds (VOCs), deodorization
sensory analysis
Online Access:https://www.mdpi.com/2304-8158/9/11/1530

Internet

https://www.mdpi.com/2304-8158/9/11/1530

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