A. C. Noble, Bitterness and astringency in wine in Bitterness in Foods and Beverages, Developments in Food Science

R. L. Rousset and . Ed, , pp.145-158, 1990.

A. K. Smith, H. June, and A. C. Noble, Effects of viscosity on the bitterness and astringency of grape seed tannin, Food Qual. Prefer, vol.7, pp.161-166, 1996.

A. Glabasnia and T. Hofmann, Sensory-Directed Identification of Taste-Active Ellagitannins in American (Quercus alba L.) and European Oak Wood (Quercus robur L.) and Quantitative Analysis in Bourbon Whiskey and Oak-Matured Red Wines, J. Agric. Food Chem, vol.54, pp.3380-3390, 2006.

Y. Luo, L. Kong, R. Xue, W. Wang, and X. Xia, Bitterness in alcoholic beverages: The profiles of perception, constituents, and contributors, Trends Food Sci. Technol, vol.96, pp.222-232, 2020.

R. Bauer, D. A. Cowan, and A. Crouch, Acrolein in Wine: Importance of 3-Hydroxypropionaldehyde and Derivatives in Production and Detection, J. Agric. Food Chem, vol.58, pp.3243-3250, 2010.

A. C. Noble, Why Do Wines Taste Bitter and Feel Astringent?, Chemistry of Wine Flavor, pp.156-165, 1998.

L. Gougeon, G. Da-costa, F. Guyon, and T. Richard, 1H NMR metabolomics applied to Bordeaux red wines, Food Chem, vol.301, 2019.
URL : https://hal.archives-ouvertes.fr/hal-02624459

H. Peleg, K. Gacon, P. Schlich, and A. C. Noble, Bitterness and astringency of flavan-3-ol monomers, dimers and trimers, J. Sci. Food Agric, vol.79, pp.1123-1128, 1999.
URL : https://hal.archives-ouvertes.fr/hal-02689306

M. Sokolowsky and U. Fischer, Evaluation of bitterness in white wine applying descriptive analysis, time-intensity analysis, and temporal dominance of sensations analysis, Anal. Chim. Acta, vol.732, pp.46-52, 2012.

A. Morata, C. Vaquero, F. Palomero, I. Loira, M. A. Bañuelos et al., 2-Technology of Vermouth Wines, Alcoholic Beverages

A. M. Grumezescu, A. M. Holban, and . Eds, , pp.35-63, 2019.

J. Mojet, J. Heidema, and E. Christ-hazelhof, Taste Perception with Age: Generic or Specific Losses in Supra-threshold Intensities of Five Taste Qualities?, Chem. Senses, vol.28, pp.397-413, 2003.

S. C. Kinnamon, Taste transduction: Linkage between molecular mechanisms and psychophysics, Food Qual. Prefer, vol.7, pp.153-159, 1996.

M. Behrens, A. Brockhoff, C. Batram, C. Kuhn, G. Appendino et al., The Human Bitter Taste Receptor hTAS2R50 Is Activated by the Two Natural Bitter Terpenoids Andrographolide and Amarogentin, J. Agric. Food Chem, vol.57, pp.9860-9866, 2009.

, Foods 2020, vol.9, pp.1061-1074

A. Aberham, V. Pieri, E. M. Croom, E. Ellmerer, and H. Stuppner, Analysis of iridoids, secoiridoids and xanthones in Centaurium erythraea, Frasera caroliniensis and Gentiana lutea using LC-MS and RP-HPLC, J. Pharm. Biomed. Anal, vol.54, pp.517-525, 2011.

H. Ando, Y. Hirai, M. Fujii, Y. Hori, M. Fukumura et al., The chemical constituents of fresh Gentian Root, J. Nat. Med, vol.61, pp.269-279, 2007.

A. Carnat, D. Fraisse, A. Carnat, C. Felgines, D. Chaud et al., Influence of drying mode on iridoid bitter constituent levels in gentian root, J. Sci. Food Agric, vol.85, pp.598-602, 2005.

A. M. Mustafa, G. Caprioli, M. Ricciutelli, F. Maggi, R. Marín et al., Comparative HPLC/ESI-MS and HPLC/DAD study of different populations of cultivated, wild and commercial Gentiana lutea L, Food Chem, vol.174, pp.426-433, 2015.

H. D. Belitz and H. Wieser, Bitter compounds: Occurrence and structure-activity relationships, Food Rev. Int, vol.1, pp.271-354, 1985.

T. Gong, X. Su, Q. Xia, and J. Wang, Gentiana macrophylla Pall (Gentianaceae) extract exerts protective effects against osteoporosis in mice, Trop. J. Pharm. Res, vol.17, pp.429-434, 2018.

C. Huang, T. Hsu, W. Kuo, Y. Liou, S. Lee et al., The root extract of Gentiana macrophylla Pall. Alleviates cardiac apoptosis in lupus prone mice, PLoS ONE, vol.10, 2015.

F. Mirzaee, A. Hosseini, H. B. Jouybari, A. Davoodi, and M. Azadbakht, Medicinal, biological and phytochemical properties of Gentiana species, J. Tradit. Complement. Med, vol.7, pp.400-408, 2017.

Y. Niiho, T. Yamazaki, Y. Nakajima, T. Yamamoto, H. Ando et al., Gastroprotective effects of bitter principles isolated from Gentian root and Swertia herb on experimentally-induced gastric lesions in rats, J. Nat. Med, vol.60, pp.82-88, 2006.

E. Park, J. Kim, S. Yeo, G. Kim, E. Ko et al., Antiadipogenic Effects of Loganic Acid in 3T3-L1 Preadipocytes and Ovariectomized Mice, Molecules, vol.23, p.1663, 2018.

C. Xie, X. Wang, R. L. Young, M. Horowitz, C. K. Rayner et al., Role of Intestinal Bitter Sensing in Enteroendocrine Hormone Secretion and Metabolic Control, Front. Endocrinol, vol.9, 2018.

I. Arberas, M. J. Leiton, J. B. Domínguez, J. M. Bueno, A. Ariño et al., The volatile flavor of fresh Gentiana lutea L. Roots. In Developments in Food Science, pp.207-234, 1995.

A. M. Mustafa, G. Caprioli, F. Maggi, S. Vittori, and G. Sagratini, Comparative Analysis of the Volatile Profiles from Wild, Cultivated, and Commercial Roots of Gentiana lutea L. by Headspace Solid Phase Microextraction (HS-SPME) Coupled to Gas Chromatography Mass Spectrometry (GC-MS), Food Anal. Methods, vol.9, pp.311-321, 2016.

J. Cambecedes, R. Garreta, L. Gire, B. Morisson, J. Garcia et al., Exploiter et Préserver: Vers un Plan de Gestion Durable de la Gentiane Jaune dans les Pyré, p.23, 2018.

G. Fabiani, Elixirs & Boissons Retrouvés-Collection Carrés Gourmands; Edition Equinoxe, 1999.

M. Zeiner, I. J. Cindri?, M. Po?gaj, R. Pirkl, T. ?ili? et al., Influence of soil composition on the major, minor and trace metal content of Velebit biomedical plants, J. Pharm. Biomed. Anal, vol.106, pp.153-158, 2015.

A. Ariño, I. Arberas, M. J. Leiton, M. De-renobales, and J. B. Dominguez, The extraction of yellow gentian root (Gentiana lutea L.), Z. Lebensm. Forsch. A, vol.205, pp.295-299, 1997.

J. E. Welke, M. Zanus, M. Lazzarotto, and C. A. Zini, Quantitative analysis of headspace volatile compounds using comprehensive two-dimensional gas chromatography and their contribution to the aroma of Chardonnay wine, Food Res. Int, vol.59, pp.85-99, 2014.

E. Dickinson, Mixed biopolymers at interfaces: Competitive adsorption and multilayer structures. Food Hydrocoll, vol.25, 1966.

A. M. Dietsch, N. P. Solomon, C. M. Steele, and C. A. Pelletier, The effect of barium on perceptions of taste intensity and palatability, Dysphagia, vol.29, pp.96-108, 2014.

M. Z. Bekker, M. P. Day, and P. A. Smith, Changes in Metal Ion Concentrations in a Chardonnay Wine Related to Oxygen Exposure during Vinification, Molecules, vol.24, 1523.