A New Classification of Perceptual Interactions between Odorants to Interpret Complex Aroma Systems. Application to Model Wine Aroma

Although perceptual interactions are usually mentioned and blamed for the difficulties in understanding the relationship between odorant composition and aromatic sensory properties, they are poorly defined and categorised. Furthermore, old classifications refer mainly to effects on the odour intensi...

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Bibliographic Details

Published in:	Foods
Main Authors:	Vicente Ferreira, Arancha de-la-Fuente-Blanco, María-Pilar Sáenz-Navajas
Format:	Article
Language:	English
Published:	MDPI AG 2021-07-01
Subjects:	odours aroma vectors sensory perception odorants quality interaction
Online Access:	https://www.mdpi.com/2304-8158/10/7/1627