The aroma of non vinifera grappes, Connaissance aromatique des cépages et qualité des vins, 1993. ,
, Revue française d'OEnologie, pp.51-57
A procedure for the sensory analysis of gas chromatographic effluents, Food Chemistry, vol.14, pp.273-286, 1984. ,
Sniffer to determine the odor of gas chromatographic effluents, Analytical Chemistry, vol.48, pp.1821-1822, 1976. ,
Measurement of specific anosmia, Perceptual and Motor Skills, vol.26, pp.143-164, 1968. ,
In Analyse sensorielle. Paris : AFNOR Analyse sensorielle-Recherche et sélection de descripteurs pour l'élaboration d'un profil sensoriel, par approche multidimensionnelle. ISO 11035 (1995). In Analyse sensorielle. Paris : AFNOR Analyse sensorielle-Vocabulaire, Analyse sensorielle. Paris : AFNOR Analyse sensorielle-Directives générales pour la conception de locaux destinés à l'analyse. NF EN ISO, vol.3591, pp.167-170, 1977. ,
Bilan biochimique et sensoriel des modifications de la note fruitée des vins rouges lors de la fermentation malolactique : Rôle particulier des esters, Université Victor Segalen Bordeaux, vol.2, 2010. ,
Development, validation and application of a specific method for the quantitative determination of wine esters by headspace-solid-phase microextraction-gas chromatography?mass spectrometry, Food Chemistry, vol.121, pp.1236-1245, 2010. ,
URL : https://hal.archives-ouvertes.fr/hal-02666871
Effect of Polyphenol Compounds on the Headspace Volatility of Flavors, American Journal of Enology and Viticulture, vol.55, issue.1, pp.13-21, 2004. ,
Anatomical mapping of the neuroepithelial projection to the olfactory bulb in the rat, Brain Research Bulletin, vol.16, pp.445-454, 1986. ,
Topographical relationships between olfactory receptor cells and glomerular foci in the rat olfactory bulb, Brain Research Bulletin, vol.424, pp.144-152, 1987. ,
Etude psychophysique qualitative et quantitative des mélanges d'odeurs, 2004. ,
,
, Perceptual interactions in odour mixtures : odour quality in binary mixtures of woody and fruity wine odorants, Chemical Senses, vol.30, pp.209-217, 2005.
Perceptual interactions between fruity and woody notes of wine, Flavour and Fragrance Journal, vol.19, pp.476-482, 2004. ,
URL : https://hal.archives-ouvertes.fr/hal-02675897
De la molécule à l'odeur, Pour la science, vol.218, pp.60-65, 1995. ,
Differences in perception of everyday odors : a Japanese-German cross-cultural study, Chemical Senses, vol.23, pp.31-38, 1998. ,
Prediction of aged red aroma properties from aroma chemical composition. Partial least square regression models, Journal of Agricultural and Food Chemistry, vol.51, pp.2700-2707, 2003. ,
Identification and quantification of impact odorants of aged red wines from Rioja. GC-Olfactometry, quantitative GC-MS and odor evaluation of HPLC fractions, Journal of Agricultural and Food Chemistry, vol.49, pp.2924-2929, 2001. ,
Odor effects of aqueous mixtures of organic chemicals, Journal of the Water Pollution Control Federation, vol.35, pp.728-741, 1963. ,
Mise en évidence d'un espace sensoriel et caractérisation des marqueurs relatifs à l'arôme des vins issus du cépage Chardonnay, vol.2, pp.203-213, 2004. ,
Instrumental and sensory approaches for the characterization of compounds responsible for wine aroma, Chemistry and Biodiversity, vol.5, pp.1170-1183, 2008. ,
, , 1998.
, Fondements Scientifiques et Technologiques, C. Flanzy (Coordonnateur), Cap. nº 5, pp.163-235
Le traitement de l'information olfactive. L'Année Psychologique, vol.94, pp.99-122, 1994. ,
Quantitative and qualitative analysis of industrial odors with human observers, Annals of the New York Academy of Sciences, vol.237, pp.35-51, 1974. ,
Odor-intensity interaction in binary and ternary mixtures, Perception and Psychophysics, vol.53, pp.475-482, 1993. ,
Psychological processing of odor mixtures, Psychological Review, vol.83, issue.6, pp.432-473, 1976. ,
A quantitative principle of perceived intensity summation in odor mixtures, Journal of Experimental Psychology, vol.100, pp.29-38, 1973. ,
Volatiles from grape must fermentation. In : Flavour of distilled beverages. Origin and development, pp.93-109, 1983. ,
Aroma compounds formed by malolactic bacteria, Proceedings of the Alko Symposium on Flavour Research of Alcoholic Beverages, Helsinki. Foundation for Biotechnical and Industrial Fermentation Research, pp.39-49, 1984. ,
Application of high-temperature gas chromatography mass spectrometry to the investigation of glycosidically bound components related to cashew apple (Anacardium occidentale L. var. nanum) volatiles, Journal of Agriculture and Food Chemistry, vol.48, pp.1167-1174, 2000. ,
Recherche sur la contribution de certains thiols volatils à l'arôme des vins rouges. Etude de leur genèse et de leur stabilité, Université Victor Segalen Bordeaux, vol.2, 2000. ,
Modificaciones producidas por la fermentación maloláctica en la composición aromática de las fracciones libre y ligada para la variedad Tannat, 1999. ,
The Effect of Bacterial Strain and Aging on the Secondary Volatile Metabolites Produced during Malolactic Fermentation of Tannat Red Wine, Journal of Agriculture and Food Chemistry, vol.57, pp.6271-6278, 2009. ,
Etude et recherche d'un indicateur aromatique des VDN muscats, Bulletin technique des P.O, p.105, 1982. ,
Identification of volatile and powerful odorous thiols in Bordeaux red wines varieties, Journal of Agricultural and Food Chemistry, vol.46, pp.3095-3099, 1998. ,
La latéralisation olfactive chez l'homme : revue de la littérature, Clinical Neurophysiology, vol.29, pp.495-506, 1999. ,
Enantioselective perception of chiral odorants, Tetrahedron : Asymmetry, vol.14, pp.1-42, 2001. ,
Odor interaction between Bourgeonal and its antagonist undecanal, Chemical Senses, vol.34, pp.625-630, 2009. ,
Perceptual interactions between characteristic notes smelled above aqueous solutions of odorant mixtures, Chemical Senses, vol.32, pp.319-327, 2007. ,
URL : https://hal.archives-ouvertes.fr/hal-02667093
A novel multigene family may encode odorant receptors : a molecular basis for odor recognition, Cell, vol.65, pp.175-187, 1991. ,
Studies on Popcorn Aroma and Flavor Volatiles, Journal of Agricultural and Food Chemistry, vol.45, issue.3, pp.837-843, 1997. ,
Quantitative and sensory studies on tomato paste volatiles, Journal of Agricultural and Food Chemistry, vol.38, pp.336-340, 1990. ,
To know with the nose : Keys to odour identification, Science, vol.203, pp.467-470, 1979. ,
Scope and evaluation of odor counteraction and masking, Annals of the New York Academy of Sciences, vol.237, pp.427-439, 1974. ,
Olfactory sensitivity : Reliability, generality and association with aging, Journal of Experimental Psychology : Human perception and performance, vol.17, pp.382-391, 1991. ,
Odor intensity : mixtures and masking, Chemical Senses and Flavor, vol.1, pp.339-352, 1975. ,
Evaluation of olfactory dysfunction in the Connecticut chemosensory clinical research center, Laryngoscope, vol.98, pp.83-88, 1988. ,
Comparison of models of odor interaction, Chemical Senses, vol.20, pp.625-637, 1995. ,
GC/MS characterization of the volatiles isolated from the wines obtained from the indigenous cultivar Feteasca Regalã, Analusis, vol.26, pp.93-97, 1998. ,
Solid phase extraction, multidimentional gas chromatography mass spectrometry determination of four novel aroma powerful ethyl esters. Assessment of their occurence and importance in wine and other alcoholic beverages, Journal of Chromatography A, vol.1140, pp.180-188, 2007. ,
Multidimensional chromatographic approach applied to the identification of four novel aroma compounds in wine. Identification of ethyl cyclohexanoate, ethyl 2-hydroxy-3-methylbutyrate and 2-hydroxy-4-methylpentanoate, Journal of Chromatography A, vol.1137, pp.223-230, 2006. ,
Prediction of the wine sensory properties related to grape variety from dynamicheadspace gas chromatography?olfactometry data, Journal of Agricultural and Food Chemistry, vol.53, pp.5682-569, 2005. ,
Sensory test methods, Odor and VOC control handbook, 1998. ,
Interactions of odorants with olfactory receptors and receptor neurons match the perceptual dynamics observed for woody and fruity odorant mixtures, European Journal of Neuroscience, vol.35, issue.4, pp.584-597, 2012. ,
URL : https://hal.archives-ouvertes.fr/hal-02644699
Trends in structure-odor relationships, Sar & Qsar in Environmental Research, vol.6, pp.215-54, 1997. ,
Allelic inactivation regulates olfactory receptor gene expression, Cell, vol.78, pp.823-834, 1994. ,
Off-flavor compounds in wine and other food products formed by enzymatical, physical, and chemical degradation of tryptophan and its metabolites, Advances in Experimental Medicine and Biology, vol.467, pp.659-669, 1999. ,
Human olfactory detection of homologous nalcohols measured via concentration -response functions, Biochemistry and Behavior, vol.89, pp.279-291, 2008. ,
Olfactory Adaptation, in Handbook of Olfaction and Gustation, pp.257-281, 1995. ,
Gas chromatographyolfactometry and chemical quantitative study of the aroma of six premium quality Spanish aged red wines, Journal of Agricultural and Food Chemistry, vol.52, pp.1653-1660, 2004. ,
Identification of a powerful aromatic component of Vitis vinifera L. var. Sauvignon wines : 4-mercapto-4-methylpentan-2-one, Flavour and Fragrance Journal, vol.10, pp.385-392, 1995. ,
The formation of dimethyl sulphide during fermentation using a wine yeast, Food Microbiology, vol.3, issue.1, pp.27-32, 1986. ,
The analysis and importance of dimethylsulfoxide in wine, American Journal of Enology and Viticulture, vol.44, pp.327-359, 1993. ,
Dicarbonyl compounds and their reduction products in wine. Identifcation of wine aldehydes, Proceedings of the 7th Weurman Flavour Research Symposium, vol.190, pp.353-361, 1992. ,
The detection of ?dicarbonyl compounds in wine by formation of quinoxaline derivatives, Journal of the Science of Food and Agriculture, vol.80, pp.102-108, 2000. ,
Structure et synthèse de la damascénone (triméthyl-2, 6, 6-trans-crotonoyl-1-cyclohexadiène-1, 3), constituant odorant de l'essence de rose bulgare (rosa damascena Mill), Helvetica Chimica Acta, vol.53, pp.541-551, 1970. ,
Mixture suppression in olfaction : electrophysiological evaluation of the contribution of peripheral and central neural components, Chemical Senses, vol.10, pp.301-316, 1985. ,
The human capacity to transmit olfactory information, Perception and Psychophysics, vol.16, pp.551-556, 1974. ,
Formation pathways of ethyl esters of branched short-chain fatty acids during wine aging, Journal of Agricultural and Food Chemistry, vol.53, pp.3503-3509, 2005. ,
URL : https://hal.archives-ouvertes.fr/hal-02683317
,
Perception of everyday odors-correlation between intensity, familiarity and strength of hedonic judgement, Chemical Senses, vol.24, pp.191-199, 1999. ,
Sex differences in odor identification ability : a cross-cultural analysis, Neuropsychologia, vol.23, pp.667-682, 1985. ,
Sex differences and reproductive hormone influences on human odor perception, Physiology and Behavior, vol.97, pp.213-228, 2009. ,
Smell identification ability : Changes with age, Science, vol.226, pp.1441-1443, 1984. ,
Endocrine, cardiovascular, and psychological correlates of olfactory sensitivity changes during the human menstrual cycle, Journal of Comparative and Physiological Psychology, vol.95, pp.45-60, 1981. ,
The occurrence of malolactic fermentation in brandy base wine and its influence on brandy quality, Journal of Applied Microbioogy, vol.92, pp.1005-1013, 2002. ,
Les arômes des vins et leurs défauts. Revue française d'OEnologie, vol.144, pp.63-76, 1993. ,
Importance des lactones dans les arômes alimentaires : structure, distribution, propriétés sensorielles et biosynthèse, Sciences des Aliments, vol.9, pp.427-454, 1994. ,
Influence of Wine Structurally Different Polysaccharides on the Volatility of Aroma Substances in a Model System, Journal of Agricultural and Food Chemistry, vol.47, issue.2, pp.671-677, 1999. ,
URL : https://hal.archives-ouvertes.fr/hal-02684870
Interactions between Wine Polyphenols and Aroma Substances. An Insight at the Molecular Level, Journal of Agricultural and Food Chemistry, 1999. ,
URL : https://hal.archives-ouvertes.fr/hal-02684322
Interactions between Anthocyanins and Aroma Substances in a Model System, Journal of Agricultural and Food Chemistry, vol.48, issue.5, pp.1784-1788, 2000. ,
The perception of odors, pp.104-105, 1982. ,
Absolute judgments of odor quality, Journal of Experimental Psychology, vol.5, pp.214-219, 1960. ,
Long term memory of odours with and without verbal descriptions, Journal of Experimental Psychology, vol.100, pp.221-227, 1973. ,
Analytical characterization of the aroma of five premium red wines. Insights into the role of odor families and the concept of fruitiness of wines, Journal of Agricultural and Food Chemistry, vol.55, pp.4501-4510, 2007. ,
Characterization of the aroma of a wine from maccabeo. Key role played by compounds with low odor activity values, Journal of Agriculture and Food Chemistry, vol.52, pp.3516-3524, 2004. ,
Wine, Volatile compounds in foods and beverages. Maarse H, pp.483-546, 1991. ,
Aroma components of pomaces and wine from the variety Muscat de Frontignan, Journal of the Science of Food and Agriculture, vol.34, pp.393-403, 1983. ,
Identification of ethyl 2-hydroxy-4-methylpentanoate in red wines, a compound involved in blackberry aroma, Food Chemistry, vol.132, pp.230-236, 2012. ,
URL : https://hal.archives-ouvertes.fr/hal-02646359
Element der Psychophysik, p.907, 1860. ,
An introduction to probability theory and its applications, Wiley Series in Probability and Mathematical Statistics, vol.1, 1968. ,
Stress induces neurogenesis in non-neuronal cell cultures of adult olfactory epithelium, 1999. ,
, Neuroscience, vol.88, pp.571-583
Revisiting psychophysical work on the quantitative and qualitative odour properties of simple odour mixtures : a flavour chemistry view. Part 1 : intensity and detectability. A review, Flavour and Fragrance Journal, vol.27, pp.124-140, 2012. ,
Quantitative gas chromatographyolfactometry carried out at different dilutions of an extract. Key differences in the odor profiles of four high-quality Spanish ages red wines, Journal of agricultural and food chemistry, vol.49, pp.4818-4824, 2001. ,
Quantitative determination of sotolon, maltol and free furaneol in wine by solid-phase extraction and gas chromatography-ion-trap mass spectrometry, ExTech 2005-7th International Symposium on Advances in Extraction Technologies, vol.1010, pp.95-103, 2003. ,
Simple strategy for the optimization of solid-phase extraction procedures through the use of solid-liquid distribution coefficients : Application to the determination of aliphatic lactones in wine, ExTech 2005-7th International Symposium on Advances in Extraction Technologies, vol.1025, pp.147-156, 2004. ,
Quantitative determination of the odorants of young red wines from different grape varieties, Journal of the Science of Food and Agriculture, vol.80, issue.11, pp.1659-1667, 2000. ,
Chemical characterization of the aroma of Grenache rosé wines : Aroma Extract Dilution Analysis, Quantitative Determination, and Sensory Reconstitution Studies, Journal of Agricultural and Food Chemistry, vol.50, pp.4048-4054, 2002. ,
How the olfactory system makes sense of scents, Nature, vol.413, pp.211-218, 2001. ,
Importance du verre de dégustation dans l'évaluation sensorielle. In : La dégustation, Journal International des Sciences de la Vigne et du Vin, pp.73-83, 1999. ,
Olfactory receptors in aquatic and terrestrial vertebrates, Journal of Comparative Physiology A, vol.183, pp.635-650, 1998. ,
Psychophysical Models for Mixtures of Tastants and Mixtures of Odorants, Annals of the New York Academy of Sciences, vol.510, pp.67-78, 1987. ,
,
,
, Effect of malolactic fermentation on the aroma properties of Tannat wines, Australian Journal of Grape and Wine Research, vol.7, pp.27-32
Evaluation of volatile flavour compounds from cashew apple (Anacardium occidentale L) juice by the Osme gas chromatography/olfactometry technique, Journal of the Science of Food and Agriculture, vol.83, pp.1455-1462, 2003. ,
Early events in vertebrate olfaction, Chemical Senses, vol.2, pp.313-326, 1977. ,
Perireceptor and receptor events in vertebrate olfaction, Progress in Neurobiology, vol.23, pp.317-345, 1984. ,
The smell survey results, National Geographic, vol.172, pp.514-524, 1987. ,
Cross-modal correspondence between vision and olfaction : The color of smell, American Journal of Psychology, vol.109, pp.335-351, 1996. ,
Smell : central nervous processing, Advances in Oto-Rhino-Laryngology, vol.63, pp.44-69, 2006. ,
Autoradiographic studies of frog's olfactory mucosa, vol.116, pp.305-323, 1971. ,
Odor thresholds of some organic compounds associated with food flavors, Journal of the Science of Food and Agriculture, vol.14, pp.761-765, 1963. ,
Application to differentiation of white wines from hybrid and various Vitis vinifera cultivars, American Journal of Enology and Viticulture, vol.46, pp.181-186, 1995. ,
Right under our noses : ambient scent and consumer responses, Journal of Business and Psychology, vol.10, issue.1, pp.87-98, 1995. ,
Quantitation and Sensory Studies of Character Impact Odorants of Different White Wine Varieties, Journal of Agricultural and Food Chemistry, vol.45, issue.8, pp.3027-3032, 1997. ,
Modification of wine flavor by malolactic fermentation, 1994. ,
Odor memory : Review and analysis, Psychonomic Bulletin and Review, vol.3, pp.300-313, 1996. ,
Transduction et codage des informations olfactives chez les vertébrés, Journal de Physiologie, vol.73, pp.725-828, 1977. ,
Qualitative and quantitative discrimination in the frog olfactory receptors : analysis from electrophysiological data, vol.237, pp.102-114, 1974. ,
URL : https://hal.archives-ouvertes.fr/hal-00790391
La nature subjective du monde des odeurs : considérations théoriques et conséquences méthodologiques, Psychologie Française, vol.48, issue.4, pp.103-115, 2003. ,
, J
Wine science, principles and applications, 1994. ,
Wine Tasting. A Professional Hand Book, 2002. ,
Information content of olfactory quality, Theories of odor and odor measurement, p.133, 1968. ,
Modern theories of olfaction : A critical review, Journal of Psychology, vol.36, pp.207-241, 1953. ,
Metabolism of acetic acid bacteria in grape must : consequences on alcoholic and malolactic fermentation, Science des Aliments, vol.4, pp.247-255, 1984. ,
Instrumental and sensory evaluation of malolactic fermentation wine, Proceedings of the 10th Weurman Flavour Research Symposium, 2002. ,
Sensory and chromatographic analysis of mixtures formulated from pure odorants, Journal of Food Science, vol.31, pp.268-274, 1966. ,
Volatile components of roasted filberts, Journal of Agriculture and Food Chemistry, vol.20, pp.1021-1028, 1972. ,
Enhancement of odorant detection sensitivity by the expression of odorant-binding protein, Biosens Bioelectron, vol.23, pp.1017-1023, 2008. ,
Diurnal variations in olfactory sensitivity and the relationship to food intake, Perceptual and Motor Skills, vol.78, pp.215-226, 1994. ,
Some experiments on sex differences in odour perception, Annals of the New York Academy of Sciences, vol.237, pp.234-247, 1974. ,
Identification of unpleasant odors is independent of age, Archive of Clinical Neuropsychology, vol.21, pp.615-621, 2006. ,
Etude de l'arôme des vins de Merlot et Cabernet-Sauvignon de la région bordelaise, 1999. ,
Identification of impact odorants in Bordeaux red grape juice, in the commercial yeast used for its fermentation and in the produced wine, Journal of Agricultural and Food Chemistry, vol.48, pp.400-406, 2000. ,
URL : https://hal.archives-ouvertes.fr/hal-02685164
Quantitative determination of free and hydrolytically liberated b-damascenone in red grapes and wines using a stable isotope dilution assay, Journal of Chromatography A, vol.849, pp.245-254, 1999. ,
Quantitative determination of b-ionone in red wines and grapes of Bordeaux using a stable isotope dilution assay, Journal of Chromatography A, vol.848, pp.325-333, 1999. ,
Models for describing intensity interactions in odor mixtures : a reappraisal, 1989. ,
, Perception of Complex Smells and Tastes, pp.205-223
Several models of suprathreshold quantitative olfactory interaction in humans applied to binary, ternary and quaterny mixtures, Chemical Senses, vol.7, pp.153-174, 1982. ,
Inférence de la loi de puissance dans les phénomènes de synergie et d'inhibition de la perception olfactive, The Journal of Physiology, vol.79, pp.63-64, 1984. ,
The capacity of humans to identify odors in mixtures, Physiology and Behavior, vol.46, pp.809-814, 1989. ,
Perception of components in binary odour mixtures, Chemical Senses, vol.7, pp.249-264, 1983. ,
Quality and intensity of binary odor mixtures, Physiology and Behavior, vol.33, pp.309-319, 1984. ,
Anatomy of the human nasal passages, pp.53-73, 1995. ,
, Larousse des vins, p.84, 1998.
Demographic and cognitive predictors of cued odor identification : evidence from a population-based study, Chemical Senses, vol.29, issue.6, pp.547-554, 2004. ,
Association to odors : Interference, mnemonics and verbal labelling, Journal of Experimental Psychology : Human Learning and Memory, vol.3, pp.52-59, 1977. ,
The pleasantness of mixtures in taste and olfaction, Sensory Processes, vol.1, pp.227-237, 1977. ,
Sensory Evaluation of Food : Principles and Practices, 1998. ,
Perceptual processing strategy and exposure influence the perception of odor mixtures, Food Quality and Preference, vol.18, pp.193-199, 2007. ,
URL : https://hal.archives-ouvertes.fr/hal-01189293
,
Identification of trace volatile compounds in freshly distilled calvados and cognac using preparative separations coupled with gas chromatography-mass spectrometry, Journal of Agriculture and Food Chemistry, vol.52, pp.5124-5134, 2004. ,
URL : https://hal.archives-ouvertes.fr/hal-02678473
The influence of training and experience on the perception of multicomponent odor mixtures, Journal of Exerimental Psychology : Human Perception and Performance, vol.22, pp.267-277, 1996. ,
The influence of chemical complexity on the perception of multicomponent odor mixtures, Perception and Psychophysics, vol.60, pp.650-661, 1998. ,
Aroma variation in tannat wines : effect of malolactic fermentation on ethyl lactate level and its enantiomeric distribution, Italian Journal of Food Science, vol.14, issue.2, pp.175-180, 2002. ,
Determination of minor and trace volatile compounds by solid-phase extraction and gas chromatography with mass spectrometric detection, Journal of Chromatography A, vol.966, pp.167-177, 2002. ,
Identification of impact odorants of young red wines made with Merlot, Cabernet Sauvignon and Grenache grape varieties : a comparative study, Journal of the Science of Food and Agriculture, vol.79, issue.11, pp.1461-1467, 1999. ,
Impact odorants of different young white wines from the Canary Islands, Journal of Agricultural and Food Chemistry, vol.51, pp.3419-3425, 2003. ,
Influence of phenolic compounds and oenological tannins on the sensorial perception and volatility of red wine aroma compounds : an insight in model solution, Macrowine-Macrovision of viticulture, wine-making and markets, p.2012 ,
Release and Formation of, 2007. ,
, Varietal Aroma Compounds during Alcoholic Fermentation from Nonfloral Grape Odorless Flavor Precursors Fractions, Journal of Agricultural and Food Chemistry, vol.55, issue.16, pp.6674-6684
Identification of S-methylmethionine in Petit Manseng grapes as dimethyl sulphide precursor in wine, Analytica Chimica Acta, vol.621, issue.1, pp.24-29, 2008. ,
URL : https://hal.archives-ouvertes.fr/hal-02667850
Mixtures of one or more C4?C10 -n-alkanoic acids with the ethyl ester of 2-hydroxy-4-methyl pentanoic acid. International Flavors and Fragrances, 1984. ,
Structure and function of higher olfactory centers, 1971. ,
, Handbook of sensory physiology : Olfaction, vol.4
Combinatorial receptor codes for odors, Cell, vol.96, pp.713-736, 1999. ,
The effects of pH on esters and quality of Colombar wine during maturation, Vitis, vol.17, pp.396-403, 1978. ,
Effect of storage time and temperature on the formation of dimethyl sulphide and on white wine quality, Vitis, vol.18, pp.254-260, 1979. ,
Terpenes in the aroma of grapes and wines : a review, South African Journal for Enology and Viticulture, vol.42, pp.49-60, 1983. ,
Effect of storage time and temperature on the volatile composition and quality of dry white table wines, Vitis, vol.19, pp.151-164, 1980. ,
Sensory evaluation : scientific bases and oenological applications, Journal International des Science de la Vigne et du Vin, Special Issue, pp.81-93, 1999. ,
Effect of wine type on the detection threshold for diacetyl, Food Research International, vol.28, pp.139-143, 1995. ,
, , 2010.
, Reassessment of phenotypic traits for Saccharomyces bayanus var. uvarum wine yeast strains, Inernational Journal of Food Microbiology, vol.139, pp.79-86
Sensory panel training and screening for descriptive analysis of the aroma of pinot noir wine fermented by several strains of malolactic bacteria, Journal of Sensory Studies, vol.2, pp.149-167, 1987. ,
Putative odour receptors localize in cilia of olfactory receptor cells in rat and mouse : a freeze-substitution ultrastructural study, Journal of Neurocytology, vol.26, pp.691-706, 1997. ,
Analysis of organic sulfur compounds in wine aroma, Journal of Chromatography A, vol.881, pp.569-581, 2000. ,
Ethyl Anthranilate, Ethyl Cinnamate, vol.2, p.3, 1995. ,
URL : https://hal.archives-ouvertes.fr/hal-02711389
Four Important Odorants Identified in Pinot noir Wines of Burgundy, American Journal of Enology and Viticulture, vol.46, issue.3, pp.392-398 ,
Aroma compounds as markers of the changes in sherry wines subjected to biological ageing, Food Control, vol.16, issue.4, pp.333-338, 2005. ,
The color of odors, Brain and Language, vol.79, pp.309-320, 2001. ,
Profiling of odor components and their mixtures, Sens Processes, vol.1, pp.212-226, 1977. ,
Odor intensity and pleasantness for a diverse set of odorants, Perception & Psychophysics, vol.19, issue.2, pp.122-128, 1976. ,
Flavor chemical mixtures-a psychophysical analysis, paper presented at the symposium, Objective Measurement of Flavor Quality, pp.29-44, 1977. ,
Electrophysiology of the olfactory system, Annals of the New York Academy of Sciences, vol.116, pp.380-428, 1964. ,
Methyl anthranilate as an aroma constituent of american wine, Journal of Food Science, vol.42, issue.1, pp.57-59, 1977. ,
The perception of odors in interaction, 1993. ,
An interaction-model for odor quality and intensity, Perception & Psychophysics, vol.55, pp.363-372, 1994. ,
An integrated model of intensity and quality of odor mixtures, Annals of the New York Academy of Sciences, vol.855, pp.837-840, 1998. ,
An alternative model of olfactory quantitative interaction in binary mixtures, Chemical Senses and Flavor, vol.4, pp.267-274, 1979. ,
Comparative study of aromatic compounds in two young white wines subjected to pre-fermentative cryomaceration, Food Chemistry, vol.84, pp.585-590, 2004. ,
Odorant-bindings proteins, Critical Reviews in Biochemistry and Molecular Biology, vol.29, pp.199-228, 1994. ,
Sulfur aroma precursor present in S-glutathione conjugate form; Identification of S-3-(Hexan-1-ol)-glutathione in must from Vitis vinifera L. cv. Sauvignon Blanc, Journal of Agricultural and Food Chemistry, vol.50, issue.14, pp.4076-4079, 2002. ,
Contribution à l'étude de l'arôme fruité spécifique des vins rouges de Vitis vinifera L. cv. Merlot noir et Cabernet-Sauvignon, Université Victor Segalen Bordeaux, vol.2, 1484. ,
Which Impact for Beta-Damascenone on Red Wines Aroma?, Journal of Agricultural and Food Chemistry, vol.55, issue.10, pp.4103-4108, 2007. ,
URL : https://hal.archives-ouvertes.fr/hal-02666597
Examples of perceptive interactions involved in specific "red-and black-berry" aromas in red wines, Journal of Agricultural and Food Chemistry, vol.57, pp.3702-3708, 2009. ,
URL : https://hal.archives-ouvertes.fr/hal-02667035
Olfactory specificity of red-and black-berry fruit aromas in red wines and contribution to the red Bordeaux wine concept, Journal International des Sciences de la Vigne et du Vin, vol.44, pp.39-49, 2010. ,
URL : https://hal.archives-ouvertes.fr/hal-02664423
« Berry » aroma of wine : sensory and olfactory analysis, Flavour research at the dawn of the Twentyfirst century. Proceedings of the 10th Weurman Flavour Research Symposium, pp.702-705, 2003. ,
Specific anosmia observed for â-ionone, but not for R-ionone : significance for flavor research, Journal of Food Science, vol.71, pp.401-406, 2006. ,
Odour and flavour thresholds for key aroma components in an orange juice matrix : terpenes and aldehydes, Flavour and Fragrance Journal, vol.19, pp.491-498, 2004. ,
Distribution and organoleptic impact of sotolon enantiomers in dry white wines, Journal of Agriculture and Food Chemistry, vol.56, pp.1606-1610, 2008. ,
URL : https://hal.archives-ouvertes.fr/hal-02666429
Off-flavor compounds in the berry and wine aroma of grapevine hybrids. I. The strawberry-like flavor, Vitis, vol.19, pp.13-23, 1980. ,
Aroma of Muscat Grape Varieties, Journal of Agricultural and Food Chemistry, vol.23, pp.1042-1047, 1975. ,
Handbook of Enology. The chemistry of wine : Stabilisation and Treatments Chichester, vol.2, 2006. ,
Cognition and Olfaction : A review, Psychological Bulletin, vol.105, issue.3, pp.352-360, 1989. ,
Optisch aktives ?-Citronellol aus ( + )-oder (?) Pinan, 1961. ,
, Angewandte Chemie, vol.73, p.240
Headspace Solid Phase Microextraction (SPME) Analysis of Flavor Compounds in Wines. Effect of the Matrix Volatile Composition in the Relative Response Factors in a Wine Model, Journal of Agricultural and Food Chemistry, vol.49, issue.11, pp.5142-5151, 2001. ,
Sensory and analytical re-evaluation of 'Brett character, Food Chemistry, vol.114, pp.15-19, 2009. ,
URL : https://hal.archives-ouvertes.fr/hal-02663758
Influence du contexte sémantique sur la performance d'identification d'odeurs, Psychologie Française, vol.50, issue.2, pp.225-239, 2005. ,
The significance of low impact odorants in global odour perception, Trends in Food Science and Technology, vol.19, issue.7, pp.383-389, 2008. ,
Determination of volatile compounds in Grenache wines in relation with different terroirs in Rhone Valley, Journal of Agricultural and Food Chemistry, vol.50, pp.6341-6345, 2002. ,
Effects of the Nonvolatile Matrix on the Aroma Perception of Wine, Journal of Agricultural and Food Chemistry, vol.58, issue.9, pp.5574-5585, 2010. ,
URL : https://hal.archives-ouvertes.fr/hal-00681024
,
, Parameters Affecting Ethyl Ester Production by Saccharomyces cerevisiae during Fermentation. Applied and Environmental Microbiology, vol.74, issue.2, pp.454-461
The Saccharomyces cerevisiae EHT1 and EEB1 Genes Encode Novel Enzymes with Medium-chain Fatty Acid Ethyl Ester Synthesis and Hydrolysis Capacity, Journal of Biological Chemistry, vol.281, issue.7, pp.4446-4456, 2006. ,
Odorous impact of volatile thiols on the aroma of young botrytized sweet wines : identification and quantification of new sulfanyl alcohols, Journal of Agricultural and Food Chemistry, vol.55, issue.4, pp.1437-1444, 2007. ,
Analysis of the topographical organization of olfactory epithelium projections in the rat, Brain Research Bulletin, vol.16, pp.455-462, 1986. ,
Les caractéristiques d'une réponse sensorielle-intensité. Évaluation sensorielle, Manuel méthodologique. SSHA, pp.15-31, 1990. ,
Effects of Malolactic Fermentation on Sensory Properties of Four Burgundy Wines, American Journal of Enology and Viticulture, vol.48, pp.187-192, 1997. ,
Odour identification in young and elderly persons : Sensory and cognitive limitations, Journal of Gerontology, vol.36, pp.446-452, 1981. ,
Gaschromatographisch-massenspektrometrische, 1974. ,
, Untersuchung flüchtiger Inhaltsstoffe des Weines. I. Unpolare Verbindungen des
, Weinaromas. Zeitschrift für Lebensmittel-Untersuchung und Forschung, vol.154, pp.273-278
Composition of neutral volatile constituents in grape brandies, Journal of Agriculture and Food Chemistry, vol.27, pp.365-372, 1979. ,
Contribution of dimethyl sulphide to the aroma of Syrah and Grenache noir wines and estimation of its potential in grapes of these varieties, Journal of Agricultural and Food Chemistry, vol.52, pp.7084-7093, 2004. ,
Odor thresholds and interactions of ethyl acetate and diacetyl in an artificial wine medium, American Journal of Enology and Viticulture, vol.29, pp.1-6, 1978. ,
Mutually exclusive expression of odorant receptor transgenes, Nature Neuroscience, vol.3, pp.687-693, 2000. ,
Smell images and the flavour system in the human brain, Nature, vol.444, pp.316-321, 2006. ,
Receptor cell response to odorants : Similarities and differences among odorants, Brain Research, vol.292, pp.283-296, 1984. ,
Des représentations de l'espace olfactif : des récepteurs à la perception, Intellectica, vol.24, pp.85-107, 1997. ,
Color influences flavor identification in fruitflavored beverages, Journal of Food and Science, vol.58, pp.810-812, 1993. ,
Microbial modulation of aromatic esters in wine : Current knowledge and future prospects, Food Chemistry, vol.121, issue.1, pp.1-16, 2010. ,
On testing the sense of smell, Lancet, vol.2, pp.895-897, 1962. ,
Sweet-like off-flavor in aglianico Del Vulture wine : Ethyl phenylacetate as the mainly involved compound, Journal of Agricultural and Food Chemistry, vol.55, issue.13, pp.5205-5212, 2007. ,
,
Mammalian odorant binding proteins, Biochimica et Biophysica Acta, vol.1482, pp.229-240, 2000. ,
Explicit Sensory Training Improves the Olfactory Sensitivity of Wine Experts, Chemosensory Perception, vol.5, pp.205-213, 2012. ,
URL : https://hal.archives-ouvertes.fr/hal-02650781
The training level of experts influences their ability to detect some wine key compounds, Chemosensory Perception, vol.4, pp.99-115, 2011. ,
Intensité olfactive de composés purs et de mélanges : application au masquage des odeurs, 1997. ,
Odour intensity of binary mixtures of odorous compounds, Comptes Rendus Biologies, vol.325, pp.767-772, 2002. ,
Development of the ETOC : a European test of olfactory capabilities, Rhinology, vol.41, pp.142-151, 2003. ,
URL : https://hal.archives-ouvertes.fr/hal-02681808
Identification de l'acétate de 3-mercaptohexanol, composé à forte odeur de buis, Vitis, vol.35, pp.207-210, 1996. ,
Identification of new volatile thiol in the aroma of Vitis vinifera L. var, Sauvignon blanc wines. Flavor and Fragrance Journal, vol.13, pp.159-162, 1998. ,
Stereoisomeric distribution of 3-mercaptohexan-1-ol and 3-mercaptohexyl acetate in dry and sweet white wines made from Vitis vinifera (var. Sauvignon blanc and Semillon), Journal of Agriculture and Food Chemistry, vol.54, pp.7251-7255, 2006. ,
A New Type of Flavor Precursors in Vitis vinifera L. cv. Sauvignon Blanc : S-Cysteine Conjugates, Journal of Agricultural and Food Chemistry, vol.46, issue.12, pp.5215-5219, 1998. ,
Odor discrimination by G protein-coupled olfactory receptors, Microscopy Research and Technique, vol.58, pp.135-141, 2002. ,
Intracellular recordings from salamander olfactory supporting cells, Brain Research, vol.374, issue.2, pp.205-211, 1986. ,
Changes in the concentration of yeast derived volatile compounds of red wine during malolactic fermentation with four commercial starter cultures of Oenococcus oeni, Journal of Agriculture and Food Chemistry, vol.53, pp.10134-10139, 2005. ,
Free and hydrolytically released volatile compounds of Vitis vinifera L. cv. Fiano grapes as odour-active constituents of Fiano wine, Analytica Chimica Acta, vol.621, issue.1, pp.79-85, 2008. ,
Modeling of inhibition/excitation firing in olfactory bulb through spiking neurons, Neural Computing and Applications, vol.16, issue.4-5, pp.355-372, 2007. ,
Compilation of Odour Threshold Values in Air and Water, 1977. ,
Sex differences in sensory functions, Perspectives in Biology and Medicine, vol.4, pp.490-523, 1987. ,
Aspects of wine aroma attributable to carbonic maceration, Food Science and Technology Abstracts, vol.20, issue.10, pp.871-878, 1984. ,
Human odor detectability : new methodology used to determine threshold and variation, Chemical Senses, vol.28, issue.9, pp.817-826, 2003. ,
Accounting for several related sources of variation in chemosensory psychophysics, pp.105-113, 1999. ,
The aroma of flor sherry, American Journal of Enology and Viticulture, vol.13, pp.1-14, 1962. ,
Effects of age, stimulus selection and retrieval environment on odour identification, Journal of Gerontology, vol.42, pp.584-588, 1987. ,
Functional neuroimaging of the olfactory system in humans, International Journal of Psychophysiology, vol.36, pp.165-81, 2000. ,
Functional localization and lateralization of human olfactory cortex, Nature, vol.360, pp.339-340, 1992. ,
The effect of color intensity and appropriateness on color-induced odor enhancement, American Journal of Psychology, vol.112, pp.585-604, 1999. ,
Genetic tracing reveals a stereotyped sensory map in the olfactory cortex, Déterminations de seuils de perception NOM : ???????????????????????? Prénom : ???????????????????????. Date : ????????????????????????, vol.414, pp.173-179, 2001. ,
, Dégustation orthonasale uniquement
, Pour chaque test, trois échantillons numérotés vous sont proposés. Deux sont identiques, le troisième est différent. Cochez pour chaque test l'échantillon que vous percevez comme
, Clos Les Polies, 2005.
, , 2007.
, , vol.98
, , 2007.
,
, , 2008.
, , vol.98, p.269
, , 2008.
, , vol.97
, , 2009.
, , vol.98, p.174
, , 2009.
, , vol.98
, , 2010.
,
, , 2010.
,
, , 2010.
,
, , 2010.
,
, , 2010.