Sensory Interactions in Wine

  1. Sáenz-Navajas, M.-P. 3
  2. Campo, E. 2
  3. Valentin, D. 2
  4. Fernández-Zurbano, P. 3
  5. Ferreira, V. 12
  1. 1 Universidad de Zaragoza
    info

    Universidad de Zaragoza

    Zaragoza, España

    ROR https://ror.org/012a91z28

  2. 2 Institut National de la Recherche Agronomique
    info

    Institut National de la Recherche Agronomique

    París, Francia

  3. 3 Universidad de La Rioja
    info

    Universidad de La Rioja

    Logroño, España

    ROR https://ror.org/0553yr311

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Libro:
The Sense of Taste

Editorial: Nova Science Publishers, INC.

ISBN: 978-1-61209-748-0

Año de publicación: 2012

Páginas: 97-114

Tipo: Capítulo de Libro

SCOPUS: 2-s2.0-84892000280 GOOGLE SCHOLAR

Resumen

It is widely accepted that sensory interactions can, and do, occur during wine consumption. To this concern, many studies have dealt with aroma-taste interactions which have been attributed to physicochemical interactions in the product itself, interactions at the receptor level or cognitive interactions. Although the understanding of these interactions has grown during last years and it has been demonstrated that they are strongly product-dependent, investigations have seldom gone beyond that of model solutions with a reduced number of components (volatile and/or nonvolatile molecules). Recently some investigations carried out in this field have been conducted with more complex matrixes in an attempt to simulate interactions in real wine samples. The aim of this chapter is to review these latest advances in the research of wine sensory interactions, and to highlight the magnitude, relative importance and qualitative nature of such sensory effects. ©2012 Nova Science Publishers, Inc. All rights reserved.