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Relationship between Sensory Perception and Aroma Compounds of Wines

Study of the variables affecting the olfactory perception of wine by means of instrumental, sensometric, sensorial and statistical methods.

Activity start 2003
Publications - GENOVESE A., PIOMBINO P., GAMBUTI A., MOIO L. (2009). Simulation of retronasal aroma of white and red wine in a model mouth system. Investigating the influence of saliva on volatile compound concentration. FOOD CHEMISTRY, vol. 114, p. 100-107, ISSN: 0308-8146, doi: 10.1016/j.foodchem.2008.09.022 (Q1)
- GENOVESE A., GAMBUTI A., PIOMBINO P., MOIO L. (2007). Sensory properties and aroma compounds of sweet Fiano wine. FOOD CHEMISTRY, vol. 103, p. 1228-1236, ISSN: 0308-8146 (Q1)
- GENOVESE A.,LISANTI M.T., GAMBUTI A., PIOMBINO P., MOIO L. 2007. Relationship between sensory perception and aroma compounds of red wines. Acta Horticulturae (ISHS) 754: 549-556 (Q4).
- PIOMBINO P., NICKLAUS S., LE FUR Y., MOIO L., LE QUERE J.L. (2003). Berry aroma of wine: sensory and olfactory analysis. In: Le Quéré J.L., Etievant P. Flavour research at the dawn of the twenty-first century. p. 702-705, Parigi:TEC & DOC, ISBN: 9781898298946
Permanent staff Luigi Moio (AGR/15), Angelita Gambuti (AGR/15), Paola Piombino (AGR/15), Alessandro Genovese (AGR/15)
Temporary or external staff Maria Tiziana Lisanti (contrattista UNINA)
Collaborations  
SSD  
Projects - Studio dell'influenza del suolo e del microclima sull'espressione delle caratteristiche sensoriali varietali dell'Aglianico allevato nei vigneti di proprietà delle Aziende Agricole Feudi di San Gregorio. Responsabile scientifico: Prof. Luigi Moio Ente finanziatore: Feudi di San Gregorio Aziende Agricole s.p.a. Annualità: 2008-2011. Finanziamento: 150.000,00 euro; responsabile scientifico: Prof. Luigi Moio
Recognitions and awards  
Scientific events  
Technology and know-how transfers  
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