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Beverages, Volume 2, Issue 1

March 2016 - 7 articles

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Articles (7)

  • Article
  • Open Access
13 Citations
7,736 Views
11 Pages

There are many interactions that occur between taste and aroma that may impact perception. The main objective of this study was to ascertain whether the aroma fraction of wine should be considered when investigating relationships between chemical com...

  • Article
  • Open Access
18 Citations
8,817 Views
17 Pages

Conventional tasting sheets are widely used to evaluate wine quality in wine tasting competitions. However, the higher scores are mostly obtained by international commercial wines, resulting in lower scores being awarded to the classic European wines...

  • Article
  • Open Access
18 Citations
8,621 Views
11 Pages

Perception and Description of Premium Beers by Panels with Different Degrees of Product Expertise

  • Davide Giacalone,
  • Letícia Machado Ribeiro and
  • Michael Bom Frøst

26 February 2016

The present study compares subjects with varying degrees of product expertise with regards to their ability to provide a sensory profile of beverages. Eight premium beers were evaluated by three different panels using a Napping® test, followed by a d...

  • Article
  • Open Access
10 Citations
6,683 Views
16 Pages

Quality Markers of Functional Tomato Juice with Added Apple Phenolic Antioxidants

  • Laura Massini,
  • Daniel Rico,
  • Ana Belen Martín-Diana and
  • Catherine Barry-Ryan

Using natural antioxidants instead of synthetic additives for food stabilisation is at the forefront of research in food formulation. Matrix interactions and stability studies of the incorporated foods are necessary prior to further processing. In th...

  • Article
  • Open Access
26 Citations
8,504 Views
12 Pages

Sensory Description of Cultivars (Coffea Arabica L.) Resistant to Rust and Its Correlation with Caffeine, Trigonelline, and Chlorogenic Acid Compounds

  • Larissa De Oliveira Fassio,
  • Marcelo Ribeiro Malta,
  • Gladyston Rodrigues Carvalho,
  • Gilberto Rodrigues Liska,
  • Priscilla Magalhães De Lima and
  • Carlos José Pimenta

Considering the importance of the chemical compounds in Arabica coffee beans in the definition of the drink sensory quality and authentication of coffee regions, the aim of this study was to evaluate, from principal component analysis—PCA—if there is...

  • Article
  • Open Access
7 Citations
9,493 Views
22 Pages

Augmented buying power of East Asian consumers has resulted in increased interest in these markets. Wine is a particularly promising sector to target as the number of East Asians choosing to drink wine rises. In order to serve these markets, companie...