Understanding If Differences in Salivary Flow Rate and Total Protein Content Triggered by Biological Factors (Sex and Age) Affect Aroma Perception and the Hedonic and Emotional Response of Wine Consumers

The relationship between oral physiology (e.g., salivary protein content) and aroma perception over wine consumption was investigated in previous work. However, the relationship between oral physiology and the consumer’s response to wine is unknown. Additionally, age–gender differences might affect...

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Egile Nagusiak:	Celia Criado, Carolina Muñoz-González, María Mora, Virginia Fernández-Ruíz, Carolina Chaya, María Angeles Pozo-Bayón
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	MDPI AG 2022-10-01
Saila:	Foods
Gaiak:	wine oral physiology saliva aroma perception consumer’s response self-reported emotions
Sarrera elektronikoa:	https://www.mdpi.com/2304-8158/11/19/3104
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