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Characterization of Odor-Active Compounds in Californian Chardonnay Wines Using GC-Olfactometry and GC-Mass Spectrometry

Journal of agricultural and food chemistry, 2003-12, Vol.51 (27), p.8036-8044

2003

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Polyphenols: factors influencing their sensory properties and their effects on food and beverage preferences

The American journal of clinical nutrition, 2005, Vol.81 (1), p.330S-335S

2005

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Defining Vegetal Aromas in Cabernet Sauvignon Using Sensory and Chemical Evaluations

American journal of enology and viticulture, 2008-06, Vol.59 (2), p.137-145

2008

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Use of Partial Least Squares Regression and Multidimensional Scaling on Aroma Models of California Chardonnay Wines

American journal of enology and viticulture, 2006-01, Vol.57 (3), p.363-370

2006

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Preliminary Study of the Effect of Knowledge and Sensory Expertise on Liking for Red Wines

American journal of enology and viticulture, 2002, Vol.53 (4), p.275-284

2002

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Bitterness and astringency of flavan-3-ol monomers, dimers and trimers

Journal of the science of food and agriculture, 1999-06, Vol.79 (8), p.1123-1128

1999

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Bitterness and astringency of grape and wine polyphenols

Australian journal of grape and wine research, 2001-04, Vol.7 (1), p.33-39

2001

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Distribution of free and glycosidically bound monoterpenes in the skin and mesocarp of Muscat of Alexandria grapes during development

Journal of agricultural and food chemistry, 1991-03, Vol.39 (3), p.514-518

1991

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Evaluation of headspace volatiles of cabernet sauvignon wines sampled by an on-column method

Journal of agricultural and food chemistry, 1993-10, Vol.41 (10), p.1664-1668

1993

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Challenges for the sensory sciences from the food and wine industries

Nature reviews. Neuroscience, 2003-07, Vol.4 (7), p.599-605

2003

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Astringency and bitterness of selected phenolics in wine

Journal of the science of food and agriculture, 1990, Vol.53 (3), p.343-353

1990

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The Effect of Ethanol, Catechin Concentration, and pH on Sourness and Bitterness of Wine

American journal of enology and viticulture, 1994, Vol.45 (1), p.6-10

1994

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Formation of Hydrogen Sulfide and Glutathione During Fermentation of White Grape Musts

American journal of enology and viticulture, 2000, Vol.51 (2), p.91-97

2000

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Application of Time-Intensity Procedures for the Evaluation of Taste and Mouthfeel

American journal of enology and viticulture, 1995, Vol.46 (1), p.128-133

Noble, Ann C.

1995

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The Effects of Leaf and Cluster Shading on the Composition of Cabernet Sauvignon Grapes and on Fruit and Wine Sensory Properties

American journal of enology and viticulture, 1990, Vol.41 (3), p.193-200

1990

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Polyphenols: factors influencing their sensory properties and their effects on food and beverage preferences2

The American journal of clinical nutrition, 2005-01, Vol.81 (1), p.330S-335S

2005

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Incidence of Volatile Sulfur Compounds in California Wines. A Preliminary Survey

American journal of enology and viticulture, 1994, Vol.45 (3), p.341-344

1994

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Automated HPLC analysis of glutathione and thiol-containing compounds in grape juice and wine using pre-column derivatization with fluorescence detection

Food chemistry, 2000-03, Vol.68 (4), p.475-480

2000

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Comparison of the Effects of Concentration, pH and Anion Species on Astringency and Sourness of Organic Acids

Chemical senses, 1998-06, Vol.23 (3), p.343-349

1998

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7 - Sensory analysis of wine

Managing Wine Quality, 2022, p.243-277

Second Edition, 2022

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Analysis of methoxypyrazines in wines. 1. Development of a quantitative procedure

Journal of agricultural and food chemistry, 1986-03, Vol.34 (2), p.268-271

1986

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Bitterness and astringency of phenolic fractions in wine

Journal of agricultural and food chemistry, 1980-05, Vol.28 (3), p.675-678

1980

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Kinetics of the ethanethiol and diethyl disulfide interconversion in wine-like solutions

Journal of agricultural and food chemistry, 1990-02, Vol.38 (2), p.449-452

1990

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Sensory Methods of Flavour Analysis

Food Flavour Technology, 2010, p.296-318

2010

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Hydroxycinnamates of Vitis vinifera: sensory assessment in relation to bitterness in white wines

Journal of the science of food and agriculture, 1988, Vol.45 (3), p.267-272

1988

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Characterization of Odor-Active Compounds in Californian Chardonnay Wines Using GC-Olfactometry and GC-Mass Spectrometry

Polyphenols: factors influencing their sensory properties and their effects on food and beverage preferences

Defining Vegetal Aromas in Cabernet Sauvignon Using Sensory and Chemical Evaluations

Use of Partial Least Squares Regression and Multidimensional Scaling on Aroma Models of California Chardonnay Wines

Preliminary Study of the Effect of Knowledge and Sensory Expertise on Liking for Red Wines

Bitterness and astringency of flavan-3-ol monomers, dimers and trimers

Bitterness and astringency of grape and wine polyphenols

Distribution of free and glycosidically bound monoterpenes in the skin and mesocarp of Muscat of Alexandria grapes during development

Evaluation of headspace volatiles of cabernet sauvignon wines sampled by an on-column method

Challenges for the sensory sciences from the food and wine industries

Astringency and bitterness of selected phenolics in wine

The Effect of Ethanol, Catechin Concentration, and pH on Sourness and Bitterness of Wine

Formation of Hydrogen Sulfide and Glutathione During Fermentation of White Grape Musts

Application of Time-Intensity Procedures for the Evaluation of Taste and Mouthfeel

The Effects of Leaf and Cluster Shading on the Composition of Cabernet Sauvignon Grapes and on Fruit and Wine Sensory Properties

Polyphenols: factors influencing their sensory properties and their effects on food and beverage preferences2

Incidence of Volatile Sulfur Compounds in California Wines. A Preliminary Survey

Automated HPLC analysis of glutathione and thiol-containing compounds in grape juice and wine using pre-column derivatization with fluorescence detection

Comparison of the Effects of Concentration, pH and Anion Species on Astringency and Sourness of Organic Acids

7 - Sensory analysis of wine

Analysis of methoxypyrazines in wines. 1. Development of a quantitative procedure

Bitterness and astringency of phenolic fractions in wine

Kinetics of the ethanethiol and diethyl disulfide interconversion in wine-like solutions

Sensory Methods of Flavour Analysis

Hydroxycinnamates of Vitis vinifera: sensory assessment in relation to bitterness in white wines

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