Analysis and composition of grapes, wines, wine spiritsSensory properties: psychophysics, experimental economy, connections with neurosciences
Investigating perceptual interactions of fruity aromas in Bordeaux red wines through addition and reconstitution sensory studies
Fruity aromas, characterized by red and black fruit descriptors, are central to the identity of Bordeaux red wines [1,2]. Despite extensive research focused on identifying and quantifying volatile compounds that contribute to fruity aromas in wine, the mechanisms underlying their interactions and sensory perception remain poorly understood [3].