Characterization of sensory properties of Yunnan coffee by Jiayi Ma, Jinping Li, Hong He, Xiaoling Jin, Igor Cesarino, Wei Zeng, Zheng Li

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Sensory Lexicon and Major Volatiles of Rakı Using Descriptive Analysis and GC-FID/MS by Merve Darıcı, Koray Özcan, Duygu Beypınar, Turgut Cabaroglu

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The Complexity of Chinese Cereal Vinegar Flavor: A Compositional and Sensory Perspective by Hong Zhu, Kehong Liang, Dazhou Zhu, Junmao Sun, Ju Qiu

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A study of the sensory and nutritional quality of virgin olive oil in relation to variety, ripeness and extraction technology. Overview of the three year study and conclusion by Mario Bertuccioli

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Analysis of Sensory Characteristics of Shine Muscat Grape and Establishment of Sensory Wheel by Yanan QI, Qian GE, Yashan LI, Fei GUO, Yuguo WANG, Tingting MA, Yulin FANG, Xiangyu SUN

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A New Sensory Approach Combined with a Text-Mining Tool to Create a Sensory Lexicon and Profile of Monovarietal Apple Juices by Thais Mendes da Silva, Daniela Torello Marinoni, Cristiana Peano, Nicole Roberta Giuggioli

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The sensory wheel of virgin olive oil by Jos Mojet, Sijmen de Jong

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Mezcal Characterization Through Sensory and Volatile Analyses by Oxana Lazo, Ana Lidia García-Ortíz, Joaliné Pardo, Luis Guerrero

Subjects: “…mezcal sensory wheel…”
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Establishment of Sensory Wheel and Quantitative Descriptive Profile for Pixian Douban by CHEN Houyin, ZHONG Kui, YUN Zhenyu, SHI Bolin, WANG Houyin, ZHANG Yao, ZHANG Lihan, HE Xiaoning, XIANG Yake, ZHAO Lei

Subjects: “…pixian douban; sensory descriptors; multivariate analysis methods; sensory wheel; quantitative descriptive profile…”
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Relationship between the COI test and other sensory profiles by statistical procedures by R. Aparicio, M. V. Alonso, M. T. Morales, J. J. Calvente

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