The role of olfaction in the elaboration and use of the Chardonnay wine concept

By Jordi Ballester, C. Dacremont, Y. L. Fur, P. Etiévant. 2005

135 citations recorded by the source corpus.

Subfields: Food Science, Plant Science, Sensory Systems

View Paper: https://www.semanticscholar.org/paper/1949f83fae30e79c0a79eafdacea85423bbcbef0

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Plant Science

1. Christiane Klarmann
2. Nadine Hennigs
3. Stefan Behrens
4. Klaus-Peter Wiedmann

In Sensory Systems

1. Wendy V. Parr

Citations in the corpus

• Tasting green: An experimental design for investigating consumer perception of organic wine (2014, methodology): “…tasting is a typical methodological approach in the context of food and beverage marketing, our experimental design relies on existing studies in the field of wine marketing (e.g. Ballester et al., 2005; Lecocq et al., 2005; Masson et al., 2008; Parr et al., 2003; Solomon, 1997; Wansink, 2006).”
• Invited review Quick and dirty but still pretty good: a review of new descriptive methods in food science (2012, unknown): “, 2008, 2009), wines (Piombino et al., 2004; Ballester et al., 2005; Bécue-Bertaut & Lê, 2011), yoghurts (Saint-Eve et al.”
• The distinctive flavour of New Zealand Sauvignon blanc: Sensory characterisation by wine professionals (2007, background): “Wine professionals would be expected to bring substantial topdown information to their judgments (Ballester et al., 2005).”