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Reconstituted Wines. Effect of Low Molecular Weight Phenols on the In-Mouth Sensory Perception of High Molecular Weight Phenols

https://doi.org/10.2139/ssrn.4790471
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A full factorial study on the effect of tannins, acidity, and ethanol on the temporal perception of taste and mouthfeel in red wine
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Chemical and Sensory Characterization of DOC Red Wines from Marche (Italy) Related to Vintage and Grape Cultivars
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Identification of the Astringent Taste Compounds in Black Tea Infusions by Combining Instrumental Analysis and Human Bioresponse
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Release and Formation of Varietal Aroma Compounds during Alcoholic Fermentation from Nonfloral Grape Odorless Flavor Precursors Fractions
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Reconstitution of the Flavor Signature of Dornfelder Red Wine on the Basis of the Natural Concentrations of Its Key Aroma and Taste Compounds
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Different Phenolic Compounds Activate Distinct Human Bitter Taste Receptors
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Relationship between the Sensory-Determined Astringency and the Flavanolic Composition of Red Wines
inferredcites →https://doi.org/10.1021/jf401041qopenalex-extracted
Taste and Mouthfeel Properties of Red Wines Proanthocyanidins and Their Relation to the Chemical Composition
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Quantitative Reconstruction of the Nonvolatile Sensometabolome of a Red Wine
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Grape Variety Effect on Proanthocyanidin Composition and Sensory Perception of Skin and Seed Tannin Extracts from Bordeaux Wine Grapes (Cabernet Sauvignon and Merlot) for Two Consecutive Vintages (2006 and 2007)
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Quantitative Fractionation of Grape Proanthocyanidins According to Their Degree of Polymerization
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Polyphenols and Beer Flavor
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The Influence of Sodium Salts on Binary Mixtures of Bitter-tasting Compounds
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Alcohol, Tannins, and Mannoprotein and their Interactions Influence the Sensory Properties of Selected Commercial Merlot Wines: A Preliminary Study
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INTERACTION OF ASTRINGENCY AND TASTE CHARACTERISTICS1
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MODELING OF SWEET, BITTER AND IRRITANT SENSATIONS AND THEIR INTERACTIONS ELICITED BY MODEL ICE WINES
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