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AIMS Agriculture and Food, 2018, 3(3): 172-180. doi: 10.3934/agrfood.2018.3.172.
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Odor detection threshold (ODT) and odor rejection threshold (ORT) determination of sotolon in Madeira wine: A preliminary study
1 Faculty of Exact Sciences and Engineering, University of Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
2 Institute of Nanostructures, Nanomodelling and Nanofabrication (I3N), University of Aveiro, Aveiro, Portugal
Received: , Accepted: , Published:
Special Editions: Consumer sensory perception and quality of food: trends in sensory branding
Keywords: fortified wine; wine key-aromas; sensory analysis; 3-alternative forced choice; paired preference test
Citation: João M. Gaspar, Vanda Pereira, and José C. Marques. Odor detection threshold (ODT) and odor rejection threshold (ORT) determination of sotolon in Madeira wine: A preliminary study. AIMS Agriculture and Food, 2018, 3(3): 172-180. doi: 10.3934/agrfood.2018.3.172
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