Sensory and consumer research update : Fancy a glass of sherry?

Keast, Russell, Liem, Djin G., Thornton, Megan and Bolhuis, Dieuwerke 2015, Sensory and consumer research update : Fancy a glass of sherry?, Food Australia, vol. 67, no. 4, pp. 51-53.

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Title Sensory and consumer research update : Fancy a glass of sherry?
Author(s) Keast, RussellORCID iD for Keast, Russell
Liem, Djin G.ORCID iD for Liem, Djin G.
Thornton, MeganORCID iD for Thornton, Megan
Bolhuis, Dieuwerke
Journal name Food Australia
Volume number 67
Issue number 4
Start page 51
End page 53
Total pages 3
Publisher Australian Institute of Food Science and Technology
Place of publication North Sydney, N.S.W.
Publication date 2015-08
ISSN 1032-5298
Keyword(s) sherry
wine - health aspects
aromatic compounds
food labeling
food experiments
health - nutritional aspects
Summary Researchers in Germany have identified the major aroma components of Amontillado sherry wine, which is aged through both a biological and an oxidative step. The researchers used Sensomics analysis, a molecular sensory approach in which key aroma compounds are differentiated from the bulk of odourless volatiles.
Language eng
Field of Research 111199 Nutrition and Dietetics not elsewhere classified
Socio Economic Objective 970111 Expanding Knowledge in the Medical and Health Sciences
HERDC Research category C2.1 Other contribution to refereed journal
Copyright notice ©2015, Australian Institute of Food Science and Technology
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Document type: Journal Article
Collections: Faculty of Health
School of Exercise and Nutrition Sciences
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