Sweetness acceptance of novices, experienced consumers and winemakers in Hunter Valley Semillon wines-Reference-Cited by-同舟云学术

Sweetness acceptance of novices, experienced consumers and winemakers in Hunter Valley Semillon wines

Published:2010-10 Issue:7 Volume:21 Page:679-683
ISSN:0950-3293
Container-title:Food Quality and Preference
language:en
Short-container-title:Food Quality and Preference

Author:

Blackman John,Saliba Anthony,Schmidtke Leigh

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference34 articles.

1. Understanding attitudes and predicting social behavior;Ajzen,1980

2. Sweetness preference in rosé wines;Amerine;American Journal of Enology and Viticulture,1967

3. Children’s food preferences and genetic sensitivity to the bitter taste of 6-n-propylthiouracil (PROP);Anliker;American Journal of Clinical Nutrition,1991

4. Evaluation of thresholds and minimum difference concentrations for various constituents of wines. 1. Sweetness: The effect of ethyl alcohol, organic acids and tannin;Berg;Food Technology,1955

5. Sensory characterization of Hunter Valley Semillon using descriptive analysis;Blackman;Journal of Flavour and Fragrance,2009

Cited by 48 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Taste-Active Peptides from Triple-Enzymatically Hydrolyzed Straw Mushroom Proteins Enhance Salty Taste: An Elucidation of Their Effect on the T1R1/T1R3 Taste Receptor via Molecular Docking;Foods;2024-03-25

2. Co-cultures of Saccharomyces cerevisiae strains JP14 and IM8 as strategy for high-quality mead production;European Food Research and Technology;2024-01-19

3. Exploring the Sensory Properties and Preferences of Fruit Wines Based on an Online Survey and Partial Projective Mapping;Foods;2023-04-29

4. Is there an association between consumers’ personality traits and the sensory characteristics they look for in wine?;Food Quality and Preference;2023-01

5. The enhancement of the perception of saltiness by umami sensation elicited by flavor enhancers in salt solutions;Food Research International;2022-07