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NeuroenologyHow the Brain Creates the Taste of Wine$
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Gordon M. Shepherd

Print publication date: 2016

Print ISBN-13: 9780231177009

Published to Columbia Scholarship Online: January 2019

DOI: 10.7312/columbia/9780231177009.001.0001

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Orthonasal Smell

Orthonasal Smell

Wine Molecules Meet Smell Receptors

Chapter:
(p.69) Chapter Seven Orthonasal Smell
Source:
Neuroenology
Author(s):

Gordon M. Shepherd

Publisher:
Columbia University Press
DOI:10.7312/columbia/9780231177009.003.0008

Smell is the greatest sensory characteristic of wine, but the most difficult to measure and describe. Different terms are used in describing wine aromas. Instruments aid in identifying the molecular composition of wine. We describe examples of the diverse structures of wine aroma molecules, and how they activate smell receptors. We claim that human smell is actually much better than we think.

Keywords:   aroma, smell, bouquet, internal smell, volatility, liquid chromatography, octanal, adaptation

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