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Assessing the contribution of odor-active compounds in icewine considering odor mixture-induced interactions through

Yue Ma1, Noëlle Béno2, Ke Tang3

  • 1Lab of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China; Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China; Centre des Sciences du Goût et de l'Alimentation, INRAE, CNRS, Institut Agro Dijon, Université Bourgogne Franche-Comté, Dijon, France.

Food Chemistry
|April 23, 2022
PubMed

Keywords:
Aroma bufferBackground odorKey odorantsOlfactometerPerceptual interactions

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