How do esters and dimethyl sulphide concentrations affect fruity aroma perception of red wine? Demonstration by dynamic sensory profile evaluation
- DOI
- 10.1016/j.foodchem.2015.07.143
- Published
- 2016-03
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2015.07.143,
title = {How do esters and dimethyl sulphide concentrations affect fruity aroma perception of red wine? Demonstration by dynamic sensory profile evaluation},
author = {Georgia Lytra and Sophie Tempere and Stéphanie Marchand and Gilles de Revel and Jean-Christophe Barbe},
year = {2016},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2015.07.143},
url = {https://doi.org/10.1016/j.foodchem.2015.07.143}
}RIS
TY - JOUR TI - How do esters and dimethyl sulphide concentrations affect fruity aroma perception of red wine? Demonstration by dynamic sensory profile evaluation AU - Georgia Lytra AU - Sophie Tempere AU - Stéphanie Marchand AU - Gilles de Revel AU - Jean-Christophe Barbe PY - 2016 JO - Food Chemistry DO - 10.1016/j.foodchem.2015.07.143 UR - https://doi.org/10.1016/j.foodchem.2015.07.143 ER -
APA
Lytra, G., Tempere, S., Marchand, S., Revel, G. D., & Barbe, J. (2016). How do esters and dimethyl sulphide concentrations affect fruity aroma perception of red wine? Demonstration by dynamic sensory profile evaluation. Food Chemistry. https://doi.org/10.1016/j.foodchem.2015.07.143
Source records
- crossref · retrieved 2026-09-26T23:59:55.262Z