ArticleFoods (Basel, Switzerland)2019
Temporal Check-All-That-Apply (TCATA) Reveals Matrix Interaction Effects on Flavor Perception in a Model Wine Matrix.
Article in Foods (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- Maceration in White Winemaking: Enhancing Phenolics, Volatile Aromas and Sensory Characteristics of Chardonnay and Italian Riesling Wines.Molecules (Basel, Switzerland) · 2026Article
- Analytical approaches to flavor research and discovery: from sensory-guided techniques to flavoromics methods.Food science and biotechnology · 2025Review
- Unraveling the difference in flavor characteristics ofFrontiers in nutrition · 2023Article
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2 authors.
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Abstract
Traditionally, the sensory properties of wine were characterized using a trained panel and descriptive analysis (DA)-a static sensory evaluation method. As wine is a complex mixture, with evolving sensory properties, a way to capture these changes is needed in order to fully describe the sensory experience of wine perception. In this study, temporal check-all-that-apply (TCATA), a dynamic sensory evaluation method, was used to characterize model wine samples reminiscent of a white, hybrid wine. Twelve model wines varied in levels of ethanol, glycerol, and caffeic acid, representing commercial levels in Pennsylvania. Samples were evaluated for up to three minutes by a trained TCATA panel (
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