ArticleFoods (Basel, Switzerland)2020
Exploring Olfactory-Oral Cross-Modal Interactions through Sensory and Chemical Characteristics of Italian Red Wines.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 29 citations in OpenAlex.
- Impact of climate-induced compositional shifts of ethanol and acidity on aroma release and perception in red wine: a case study on γ-nonalactone and massoia lactone.Journal of the science of food and agriculture · 2026Article
- Definition of a sensory lexicon and development of sensory wheels of eighteen monovarietal Italian white wines.Journal of the science of food and agriculture · 2026Article
- Exploring the Sensory Typicity of Timorasso Wines: Physicochemical and Sensory Characteristics of Seven Consecutive Vintages.Foods (Basel, Switzerland) · 2025Article
- Studying how dry extract can affect the aroma release and perception in different red wine styles.Journal of the science of food and agriculture · 2025Article
- Low-pressure continuous dynamic extraction from oak chips combined with passive micro-oxygenation to tune red wine properties.Heliyon · 2024Article
- Modeling and application of sensory evaluation of blueberry wine based on principal component analysis.Current research in food science · 2023Article
- The Effects of Cranberry Polyphenol Extract (CPE) Supplementation on Astringency and Flavor Perception as a Function of PROP Taster Status and Other Individual Factors.International journal of environmental research and public health · 2022Article
- Improving the Phloroglucinolysis Protocol and Characterization of Sagrantino Wines Proanthocyanidins.Molecules (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
8 authors at 6 institutions in 1 country.
Funding
Abstract
This work aimed at investigating red wine olfactory-oral cross-modal interactions, and at testing their impact on the correlations between sensory and chemical variables. Seventy-four Italian red whole wines (WWs) from 10 varieties, and corresponding deodorized wines (DWs), were evaluated by sensory descriptive assessment. Total phenols, proanthocyanidins, ethanol, reducing sugars, pH, titratable and volatile acidity were determined. PCA results highlighted different sensory features of the 10 wine types. ANOVAs (
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Registered trials
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