Among descriptive sensory evaluation methods, temporal methods have a wide audience in
food science because they make it possible to follow perception as close as possible to the …

The frequency of wildfires has significantly increased in recent years, posing concerns for
many grapegrowers and winemakers. Exposure of grapes to smoke can result in wines with …

Background and Aims. Smoke exposure occurred in the Adelaide Hills region in December
2019 due to a wildfire, when wine grapes were peppercorn‐size green berries. Previously …

Grapes exposed to wildfire smoke can develop reduce wine quality, imparting unpleasant
smokey and ashy flavors. Research has primarily focused on the increased concentration of …

The objective of this study was to identify the sensory characteristics of gluten-free cookies
made from alternative flours and to identify the influence of the sensory attributes on liking …

When vineyards and grapes are exposed to smoke from wildfires or controlled burns, this
can result in wines with smoky, burnt or ashy attributes that have been linked to the …

There is an increase in the levels of volatile phenols in wine made with smoke-impacted
grapes. These compounds are present in wood smoke resulting from the pyrolysis (thermal …

Wildfires produce smoke, which can then encounter wine grapes, causing the fruit to absorb
smoke-related volatile organic compounds. These compounds impact the sensorial profiles …

It is well known that perception of food and drink is a temporal phenomenon. And it is under
this premise that several temporal methods have been developed in the past 50 years trying …

Spray coatings have shown promising potential in preventing the uptake of smoke phenols
from wildfires into wine grapes. Three cellulose nanofiber-based coatings with low methoxyl …