2005
DOI: 10.1016/j.foodqual.2004.06.001
|View full text |Cite
|
Sign up to set email alerts
|

The role of olfaction in the elaboration and use of the Chardonnay wine concept

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
4
1

Citation Types

8
113
2
2

Year Published

2009
2009
2020
2020

Publication Types

Select...
7
1
1

Relationship

0
9

Authors

Journals

citations
Cited by 116 publications
(125 citation statements)
references
References 22 publications
8
113
2
2
Order By: Relevance
“…Given that blind tasting is a typical methodological approach in the context of food and beverage marketing, our experimental design relies on existing studies in the field of wine marketing (e.g. Ballester et al, 2005;Lecocq et al, 2005;Masson et al, 2008;Parr et al, 2003;Solomon, 1997;Wansink, 2006). Particularly, our blind tests were designed to measure the extent to which the "organic" status brings bias into the sensory perception and evaluation of the given wines.…”
Section: Rq4 Is There Any Association Between Positive Attitudes Towmentioning
confidence: 99%
“…Given that blind tasting is a typical methodological approach in the context of food and beverage marketing, our experimental design relies on existing studies in the field of wine marketing (e.g. Ballester et al, 2005;Lecocq et al, 2005;Masson et al, 2008;Parr et al, 2003;Solomon, 1997;Wansink, 2006). Particularly, our blind tests were designed to measure the extent to which the "organic" status brings bias into the sensory perception and evaluation of the given wines.…”
Section: Rq4 Is There Any Association Between Positive Attitudes Towmentioning
confidence: 99%
“…Usually, an anchored scale is used. In the quest for the ideal product, different approaches may be used, such as overall liking rating by a consumer panel, ideal attribute rating by Just About Right (JAR) methodology, and overall typicality assessment by a panel of product experts [12,13]. In the wine industry, the judgments of wine experts are usually taken as reference, even if they are not formally trained.…”
Section: Introductionmentioning
confidence: 99%
“…In addition to be accepted by consumers, traditional products must present specific sensory attributes related to a region, elaboration procedure or raw materials (Ballester, Dacremont, Le Fur, & Etiévant, 2005;Bertozzi, 1995;Cayot, 2007;Parr, Green, White, & Sherlock, 2007).…”
Section: Introductionmentioning
confidence: 99%