Use of multi-intake temporal dominance of sensations (TDS) to evaluate the influence of cheese on wine perception
Abstract: Though the gastronomic sector recommends certain wine–cheese associations, there is little sensory evidence on how cheese influences the perception of wine. It was the aim of this study to dynamically characterize 4 wines as they would be perceived when consumed with and without cheese. Th...
| Autores principales: | Galmarini, Mara Virginia, Loiseau, Anne Laure, Visalli, Michel, Schlich, Pascal |
|---|---|
| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
Institute of Food Technologists
2019
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| Materias: | |
| Acceso en línea: | https://repositorio.uca.edu.ar/handle/123456789/5482 |
| Aporte de: |
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