Sensory and consumer research update : Fancy a glass of sherry?
Data(s) |
01/08/2015
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Resumo |
Researchers in Germany have identified the major aroma components of Amontillado sherry wine, which is aged through both a biological and an oxidative step. The researchers used Sensomics analysis, a molecular sensory approach in which key aroma compounds are differentiated from the bulk of odourless volatiles. |
Identificador | |
Idioma(s) |
eng |
Publicador |
Australian Institute of Food Science and Technology |
Relação |
http://dro.deakin.edu.au/eserv/DU:30085372/liem-fancyaglassofsherry-2015.pdf http://search.informit.com.au/documentSummary;dn=445443941314260;res=IELAPA |
Direitos |
2015, Australian Institute of Food Science and Technology |
Palavras-Chave | #sherry #wine - health aspects #aromatic compounds #food labeling #food experiments #health - nutritional aspects |
Tipo |
Journal Article |