02731nam 2200817z- 450 991036756610332120231214132850.03-03921-394-6(CKB)4100000010106085(oapen)https://directory.doabooks.org/handle/20.500.12854/41999(EXLCZ)99410000001010608520202102d2019 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierBeverage Sensory ModificationMDPI - Multidisciplinary Digital Publishing Institute20191 electronic resource (104 p.)3-03921-393-8 This Special Issue on “Beverage Sensory Modification” presents a series of articles that feature the broad sense of sensory modification with regards to beverages, either by improving their flavor, taste, and mouthfeel properties, or through prevention of spoilage. The scope goes further than the usual technological measures that modulate sensory properties and includes psychological and cross-modal influences, where the sensory modification occurs in the subject’s brain rather than as a result of modified physical–chemical properties of objects.isobolessynergywine tastingwine perceptionwater solutionoxidative stabilitycross-modalitytastevanilla flavorvolatile phenolsglass swirlingwine agingspoilageCATAflavored milkcross-modal correspondencebeveragetime-intensity evaluationexpectationstemporal profiletaste-aroma interactionssweetness enhancementopening soundsglass shapepivot profileshapeDekkeraflavan-3-olsnonequilibrium conditionsoxidationpackagingclarificationsweeteneroff-flavorsBrettanomyceswheyclosure typecoffee beverageoxygen sensoruntrained panelistfermented beveragereductionsugarwineMalfeito Ferreira Manuelauth1281252BOOK9910367566103321Beverage Sensory Modification3018425UNINA