Publications in collaboration with researchers from Centre des Sciences du Goût et de l'Alimentation (12)


  1. Wine Quality Perception: a Sensory point of view

    Wine Safety, Consumer Preference, and Human Health (SPRINGER-VERLAG), pp. 119-138

  2. Understanding quality judgements of red wines by experts: Effect of evaluation condition

    Food Quality and Preference, Vol. 48, pp. 216-227


  1. Quality mapping: An exploratory approach for evaluating the chemicals driving in-mouth quality in red wines

    Wine: Phenolic Composition, Classification and Health Benefits, pp. 205-224


  1. Orthonasal aroma characteristics of spanish red wines from different price categories and their relationship to expert quality judgements

    Australian Journal of Grape and Wine Research, Vol. 18, Núm. 3, pp. 268-279

  2. Contribution of Nonvolatile Composition to Wine Flavor

    Food Reviews International, Vol. 28, Núm. 4, pp. 389-411


  1. Effects of the non-volatile matrix on the aroma perception of wine

    Journal of Agricultural and Food Chemistry, Vol. 58, Núm. 9, pp. 5574-5585

  2. An assessment of the effects of wine volatiles on the perception of taste and astringency in wine

    Food Chemistry, Vol. 121, Núm. 4, pp. 1139-1149