Beverage Sensory Modification

Beverage Sensory Modification

This Special Issue on “Beverage Sensory Modification” presents a series of articles that feature the broad sense of sensory modification with regards to beverages, either by improving their flavor, taste, and mouthfeel properties, or through prevention of spoilage. The scope goes further than the us...

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Detalles Bibliográficos
Otros Autores: Malfeito Ferreira, Manuel (auth)
Formato: Libro electrónico
Idioma:Inglés
Publicado: MDPI - Multidisciplinary Digital Publishing Institute 2019
Materias:
isoboles
synergy
wine tasting
wine perception
water solution
oxidative stability
cross-modality
taste
vanilla flavor
volatile phenols
glass swirling
wine aging
spoilage
CATA
flavored milk
cross-modal correspondence
beverage
time-intensity evaluation
expectations
temporal profile
taste-aroma interactions
sweetness enhancement
opening sounds
glass shape
pivot profile
shape
Dekkera
flavan-3-ols
nonequilibrium conditions
oxidation
packaging
clarification
sweetener
off-flavors
Brettanomyces
whey
closure type
coffee beverage
oxygen sensor
untrained panelist
fermented beverage
reduction
sugar
wine
Ver en Biblioteca Universitat Ramon Llull:https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991009433820406719
Descripción
Sumario:This Special Issue on “Beverage Sensory Modification” presents a series of articles that feature the broad sense of sensory modification with regards to beverages, either by improving their flavor, taste, and mouthfeel properties, or through prevention of spoilage. The scope goes further than the usual technological measures that modulate sensory properties and includes psychological and cross-modal influences, where the sensory modification occurs in the subject’s brain rather than as a result of modified physical–chemical properties of objects.
Descripción Física:1 electronic resource (104 p.)
ISBN:9783039213948
Acceso:Open access

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