Impact of tannins on intraoral aroma release and retronasal perception, including detection thresholds and temporal perception by taste, in model wines

2021 ◽  
pp. 131890
Author(s):  
Jiaheng Lyu ◽  
Jianhua Fu ◽  
Shuang Chen ◽  
Yan Xu ◽  
Yao Nie ◽  
...  
2011 ◽  
Vol 127 (4) ◽  
pp. 1615-1624 ◽  
Author(s):  
Isabelle Déléris ◽  
Anne Saint-Eve ◽  
Fanny Dakowski ◽  
Etienne Sémon ◽  
Jean-Luc Le Quéré ◽  
...  

2012 ◽  
Author(s):  
Richard G. Keen ◽  
Neval Erturk ◽  
Elizabeth Powell ◽  
Dalene Prouty ◽  
Xochitl Arzeta-Ferrer
Keyword(s):  

Author(s):  
Mary Ann Nailos ◽  
Dan Stein ◽  
Lawrence T. Nielsen ◽  
Anna Iwasinska

Abstract The detection and identification of substances that give rise to aromas and off-odors is often a difficult task. Perception of odors is very subjective and odor detection thresholds vary from person to person. The identification of trace levels of compounds responsible for perceived odors is difficult using conventional analytical tools. This paper will focus on a novel method for sampling and analyzing aromatic volatile compounds using an analytical system specifically designed for odor analysis.


2000 ◽  
Vol 41 (6) ◽  
pp. 49-55 ◽  
Author(s):  
S. D. Lambert ◽  
A. L. Beaman ◽  
P. Winter

Conventional olfactometric techniques have been used to evaluate odours from sewage treatment and sludge storage facilities primarily in terms of odour concentration relative to their detection thresholds. However, such data conveys limited information that would be useful for determining the causes of most odours or the most appropriate remediation measures to be taken. Thispaper discusses some recent work undertaken to characterise the olfactometric profiles of different odours. Standard descriptive terms were used to characterise odours at normalised, moderately strong concentrations. These were used directly for the calculation of hedonic tone. They were also collated into a small number of generic odour groups and plotted to allow visual comparisons of different odour profile fingerprints. Such odour characterisations have proved to be very useful and may easily be incorporated into normal olfactometric evaluations.


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