{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,26]],"date-time":"2026-02-26T18:10:40Z","timestamp":1772129440781,"version":"3.50.1"},"reference-count":45,"publisher":"Springer Science and Business Media LLC","issue":"12","license":[{"start":{"date-parts":[[2024,9,24]],"date-time":"2024-09-24T00:00:00Z","timestamp":1727136000000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0"},{"start":{"date-parts":[[2024,9,24]],"date-time":"2024-09-24T00:00:00Z","timestamp":1727136000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0"}],"funder":[{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","doi-asserted-by":"publisher","award":["PD\/00122\/2012"],"award-info":[{"award-number":["PD\/00122\/2012"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","doi-asserted-by":"publisher","award":["POCI-01-0247-FEDER-049337"],"award-info":[{"award-number":["POCI-01-0247-FEDER-049337"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","doi-asserted-by":"publisher","award":["UI\/BD\/150728\/2020"],"award-info":[{"award-number":["UI\/BD\/150728\/2020"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","doi-asserted-by":"publisher","award":["UIDB\/00616\/2020"],"award-info":[{"award-number":["UIDB\/00616\/2020"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","doi-asserted-by":"publisher","award":["UIDB\/04033\/2020"],"award-info":[{"award-number":["UIDB\/04033\/2020"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","doi-asserted-by":"publisher","award":["UIDB\/04621\/2020"],"award-info":[{"award-number":["UIDB\/04621\/2020"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","doi-asserted-by":"publisher","award":["UIDP\/00616\/2020"],"award-info":[{"award-number":["UIDP\/00616\/2020"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","doi-asserted-by":"publisher","award":["UIDP\/04621\/2020"],"award-info":[{"award-number":["UIDP\/04621\/2020"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100015321","name":"Universidade de Tr\u00e1s-os-Montes e Alto Douro","doi-asserted-by":"crossref","id":[{"id":"10.13039\/501100015321","id-type":"DOI","asserted-by":"crossref"}]}],"content-domain":{"domain":["link.springer.com"],"crossmark-restriction":false},"short-container-title":["Eur Food Res Technol"],"published-print":{"date-parts":[[2024,12]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>The main objective of the present study was to evaluate terroir's role in white and red wine characteristics through human perceptions and electronic assessment. Douro wines, originating from the Douro Demarcated Region (DDR) in the North of Portugal, are renowned for their distinct terroir and historical significance. This study investigates twenty-one Douro wine samples (ten white, eleven red) from Baixo Corgo and Douro Superior through Fourier Transform Infrared (FTIR) spectroscopy, Electronic Nose (E-nose) analysis, and Quantitative Descriptive Analysis (QDA). The research has uncovered unique profiles for each sub-region, influenced by factors such as pH, alcohol content, and acidity. Through principal component analysis, the electronic nose analysis identifies separate clusters in red wines and highlights notable aromatic differences in white wines. The sensory analysis via quantitative descriptive analysis provides detailed wine profiles, emphasizing attributes such as persistence, sweetness, and acidity. Furthermore, emotional responses during wine tasting were assessed using FaceReader analysis, which revealed a range of emotions like happiness, sadness, surprise, fear, and disgust, with different intensities over time. These findings provide valuable insights for consumers, producers, and the enogastronomic industry.<\/jats:p>\n                <jats:p><jats:bold>Graphical abstract<\/jats:bold><\/jats:p>","DOI":"10.1007\/s00217-024-04607-8","type":"journal-article","created":{"date-parts":[[2024,9,24]],"date-time":"2024-09-24T13:22:19Z","timestamp":1727184139000},"page":"3011-3027","update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":10,"title":["Exploring the influence of terroir on douro white and red wines characteristics: a study of human perception and electronic analysis"],"prefix":"10.1007","volume":"250","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-0763-8942","authenticated-orcid":false,"given":"Catarina","family":"Marques","sequence":"first","affiliation":[]},{"given":"Lia-T\u00e2nia","family":"Dinis","sequence":"additional","affiliation":[]},{"given":"Margherita","family":"Modesti","sequence":"additional","affiliation":[]},{"given":"Andrea","family":"Bellincontro","sequence":"additional","affiliation":[]},{"given":"Elisete","family":"Correia","sequence":"additional","affiliation":[]},{"given":"Alice","family":"Vilela","sequence":"additional","affiliation":[]}],"member":"297","published-online":{"date-parts":[[2024,9,24]]},"reference":[{"key":"4607_CR1","doi-asserted-by":"publisher","first-page":"1835","DOI":"10.3390\/antiox12101835","volume":"12","author":"E Monteiro","year":"2023","unstructured":"Monteiro E, Baltazar M, Pereira S, Correia S, Ferreira H, Alves F, Cortez I, Castro I, Gon\u00e7alves B (2023) Ascophyllum nodosum Extract and Glycine Betaine Preharvest Application in Grapevine: Enhancement of Berry Quality. Phytochem Content Antioxidant Properties Antioxidants 12:1835. https:\/\/doi.org\/10.3390\/antiox12101835","journal-title":"Phytochem Content Antioxidant Properties Antioxidants"},{"key":"4607_CR2","unstructured":"Instituto dos Vinhos do Douro e Porto (2023) IVDP+Pr\u00f3ximo. N\u00ba4, December 2022. https:\/\/www.ivdp.pt\/media\/djqne3wn\/jn-ivdp-pr%C3%B3ximo-4.pdf. Accessed 29 Sept 2023."},{"key":"4607_CR3","doi-asserted-by":"publisher","first-page":"244","DOI":"10.3390\/chemosensors10070244","volume":"10","author":"M Modesti","year":"2022","unstructured":"Modesti M, Tonacci A, Sansone F, Billeci L, Bellincontro A, Cacopardo G, Sanmartin C, Taglieri I, Venturi F (2022) E-senses, panel tests and wearable sensors: a teamwork for food quality assessment and prediction of consumer\u2019s choices. Chemosensors 10:244. https:\/\/doi.org\/10.3390\/chemosensors10070244","journal-title":"Chemosensors"},{"key":"4607_CR4","doi-asserted-by":"publisher","unstructured":"Modesti M, Alfieri G, Chieffo C, Mencarelli F, Vannini A, Catalani A, Chilosi G Bellincontro A (2023) Destructive and non-destructive early detection of postharvest noble rot (Botrytis cinerea) in wine grapes aimed at producing high-quality wines. Journal Sci Food Agric 104(4):2314-2325. https:\/\/doi.org\/10.1002\/jsfa.13120","DOI":"10.1002\/jsfa.13120"},{"key":"4607_CR5","doi-asserted-by":"publisher","unstructured":"Mu\u00f1oz-Castells R, Modesti M, Moreno-Garc\u00eda J, Rodr\u00edguez-Moreno M, Catini A, Capuano R, Di Natale C, Bellincontro A, Moreno J (2023) Differentiation through E-Nose and GC-FID data modeling of ros\u00e9 sparkling wines elaborated via Traditional and Charmat methods. J Sci Food Agric. Accepted Author Manuscript. https:\/\/doi.org\/10.1002\/jsfa.13178.","DOI":"10.1002\/jsfa.13178"},{"key":"4607_CR6","doi-asserted-by":"publisher","first-page":"650","DOI":"10.1016\/j.foodres.2018.05.077","volume":"111","author":"A Vilela","year":"2018","unstructured":"Vilela A, Marques C, Correia E (2018) Structural equation modelling (SEM) applied to sensory profile of Vinho Verde monovarietal wines. Food Res Int 111:650\u2013660. https:\/\/doi.org\/10.1016\/j.foodres.2018.05.077","journal-title":"Food Res Int"},{"issue":"3","key":"4607_CR7","doi-asserted-by":"publisher","first-page":"255","DOI":"10.3390\/foods11030255","volume":"11","author":"C Marques","year":"2022","unstructured":"Marques C, Correia E, Dinis L-T, Vilela A (2022) An overview of sensory characterization techniques: from classical descriptive analysis to the emergence of novel profiling methods. Foods 11(3):255. https:\/\/doi.org\/10.3390\/foods11030255","journal-title":"Foods"},{"key":"4607_CR8","doi-asserted-by":"publisher","first-page":"1","DOI":"10.1016\/j.aca.2015.04.042","volume":"891","author":"E Borr\u00e0s","year":"2015","unstructured":"Borr\u00e0s E, Ferr\u00e9 J, Boqu\u00e9 R, Mestres M, Ace\u00f1a L, Busto O (2015) Data fusion methodologies for food and beverage authentication and quality assessment\u2014a review. Anal Chim Acta 891:1\u201314. https:\/\/doi.org\/10.1016\/j.aca.2015.04.042","journal-title":"Anal Chim Acta"},{"key":"4607_CR9","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2021.110392","volume":"145","author":"M P\u00e9rez-Jim\u00e9nez","year":"2021","unstructured":"P\u00e9rez-Jim\u00e9nez M, Sherman E, Pozo-Bayon MA, Pinu FR (2021) Application of untargeted volatile profiling and data driven approaches in wine flavoromics research. Food Res Int 145:110392. https:\/\/doi.org\/10.1016\/j.foodres.2021.110392","journal-title":"Food Res Int"},{"key":"4607_CR10","doi-asserted-by":"publisher","first-page":"45","DOI":"10.3390\/s19010045","volume":"19","author":"H Liu","year":"2019","unstructured":"Liu H, Li Q, Yan B, Zhang L, Gu Y (2019) Bionic Electronic Nose Based on Mos Sensors Array and Machine Learning Algorithms Used for Wine Properties Detection. Sensors 19:45. https:\/\/doi.org\/10.3390\/s19010045","journal-title":"Sensors"},{"key":"4607_CR11","doi-asserted-by":"publisher","unstructured":"Lozano J, Santos JP, Horrillo MC (2016) In: Mend\u00e9z M (ed) Wine Applications with Electronic Noses, Academic Press, 137\u2013148. https:\/\/doi.org\/10.1016\/B978-0-12-800243-8.00014-7.","DOI":"10.1016\/B978-0-12-800243-8.00014-7"},{"key":"4607_CR12","doi-asserted-by":"publisher","first-page":"447","DOI":"10.1016\/j.foodchem.2011.07.058","volume":"130","author":"NL De Lerma","year":"2012","unstructured":"De Lerma NL, Bellincontro A, Mencarelli F, Moreno J, Peinado RA (2012) Use of electronic nose, validated by GC\u2013MS, to establish the optimum off-vine dehydration time of wine grapes. Food Chem 130:447\u2013452. https:\/\/doi.org\/10.1016\/j.foodchem.2011.07.058","journal-title":"Food Chem"},{"key":"4607_CR13","doi-asserted-by":"publisher","first-page":"23","DOI":"10.1016\/j.cofs.2019.04.008","volume":"27","author":"J Niimi","year":"2019","unstructured":"Niimi J, Danner L, Bastian SEP (2019) Wine leads us by our heart not our head: emotions and the wine consumer. Curr Opin Food Sci 27:23\u201328. https:\/\/doi.org\/10.1016\/j.cofs.2019.04.008","journal-title":"Curr Opin Food Sci"},{"key":"4607_CR14","doi-asserted-by":"publisher","first-page":"377","DOI":"10.1016\/j.lwt.2019.03.074","volume":"108","author":"JCR Gamboa","year":"2019","unstructured":"Gamboa JCR, Albarracin EES, da Silva AJ, de Andrade Lima LL, Ferreira TAE (2019) Wine quality rapid detection using a compact electronic nose system: application focused on spoilage thresholds by acetic acid. LWT 108:377\u2013384. https:\/\/doi.org\/10.1016\/j.lwt.2019.03.074","journal-title":"LWT"},{"key":"4607_CR15","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2020.127574","volume":"334","author":"R Mart\u00ednez-Garc\u00eda","year":"2021","unstructured":"Mart\u00ednez-Garc\u00eda R, Moreno J, Bellincontro A, Centioni L, Puig-Pujol A, Peinado RA, Mauricio JC, Garc\u00eda-Mart\u00ednez T (2021) Using an electronic nose and volatilome analysis to differentiate sparkling wines obtained under different conditions of temperature, ageing time and yeast formats. Food Chem 334:127574. https:\/\/doi.org\/10.1016\/j.foodchem.2020.127574","journal-title":"Food Chem"},{"key":"4607_CR16","doi-asserted-by":"publisher","first-page":"5287","DOI":"10.3390\/s23115287","volume":"23","author":"L Cornehl","year":"2023","unstructured":"Cornehl L, Krause J, Zheng X, Gauweiler P, Schwander F, T\u00f6pfer R, Gruna R, Kicherer A (2023) Determination of sugars and acids in grape must using miniaturized near-infrared spectroscopy. Sensors 23:5287. https:\/\/doi.org\/10.3390\/s23115287","journal-title":"Sensors"},{"key":"4607_CR17","volume-title":"Tratado de Viticultura\u2014A Videira, A Vinha e O Terroir","author":"N Magalh\u00e3es","year":"2015","unstructured":"Magalh\u00e3es N (2015) Tratado de Viticultura\u2014A Videira, A Vinha e O Terroir, 2nd edn. Lisboa, Portugal, Chaves-Ferreira","edition":"2"},{"key":"4607_CR18","doi-asserted-by":"publisher","first-page":"1401","DOI":"10.3390\/s23031401","volume":"23","author":"R Capuano","year":"2023","unstructured":"Capuano R, Mansi A, Paba E, Marcelloni AM, Chiominto A, Proietto AR, Gordiani A, Catini A, Paolesse R, Tranfo G, Di Natale CA (2023) Pilot Study for Legionella pneumophila Volatilome Characterization Using a Gas Sensor Array and GC\/MS Techniques. Sensors 23:1401. https:\/\/doi.org\/10.3390\/s23031401","journal-title":"Sensors"},{"key":"4607_CR19","unstructured":"ISO 8589 (2016) Sensory analysis\u2014General guidance for the design of test rooms. https:\/\/www.iso.org\/standard\/36385.html. Accessed 04 Oct 2023."},{"key":"4607_CR20","unstructured":"ISO 3591 (1977) Sensory analysis\u2014Apparatus - Wine-tasting glass. https:\/\/www.iso.org\/standard\/9002.html. Accessed 04 Oct 2023."},{"key":"4607_CR21","unstructured":"ISO 13299 (2016) Sensory analysis\u2014Methodology\u2014General guidance for establishing a sensory profile. https:\/\/www.iso.org\/obp\/ui\/#iso:std:iso:13299:ed-2:v1:en. Accessed 02 Oct 2023."},{"key":"4607_CR22","doi-asserted-by":"publisher","first-page":"71","DOI":"10.1016\/j.foodqual.2019.04.001","volume":"76","author":"C Rocha","year":"2019","unstructured":"Rocha C, Lima RC, Moura AP, Costa T, Cunha LM (2019) Implicit evaluation of the emotional response to premium organic herbal infusions through a temporal dominance approach: Development of the temporal dominance of facial emotions (TDFE). Food Qual Prefer 76:71\u201380. https:\/\/doi.org\/10.1016\/j.foodqual.2019.04.001","journal-title":"Food Qual Prefer"},{"issue":"6","key":"4607_CR23","doi-asserted-by":"publisher","first-page":"1345","DOI":"10.3390\/foods10061345","volume":"10","author":"RA Wijk","year":"2021","unstructured":"Wijk RA, Ushiama S, Ummels M, Zimmerman P, Kaneko D, Vingerhoeds MH (2021) Reading Food Experiences from the Face: Effects of Familiarity and Branding of Soy Sauce on Facial Expressions and Video-Based RPPG Heart Rate. Foods 10(6):1345. https:\/\/doi.org\/10.3390\/foods10061345","journal-title":"Foods"},{"key":"4607_CR24","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2022.135200","volume":"408","author":"D Zhang","year":"2023","unstructured":"Zhang D, Wang S, Yang F, Li Z, Huang W (2023) Visual inspection of acidic pH and bisulfite in white wine using a colorimetric and fluorescent probe. Food Chem 408:135200. https:\/\/doi.org\/10.1016\/j.foodchem.2022.135200","journal-title":"Food Chem"},{"key":"4607_CR25","doi-asserted-by":"publisher","first-page":"4004","DOI":"10.3390\/s20144004","volume":"20","author":"R Capuano","year":"2020","unstructured":"Capuano R, Paba E, Mansi A, Marcelloni AM, Chiominto A, Proietto AR, Zampetti E, Macagnano A, Lvova L, Catini A, Paolesse R, Tranfo G, Di Natale C (2020) Aspergillus Species Discrimination Using a Gas Sensor Array. Sensors 20:4004. https:\/\/doi.org\/10.3390\/s20144004","journal-title":"Sensors"},{"key":"4607_CR26","doi-asserted-by":"publisher","first-page":"1","DOI":"10.1016\/j.aca.2014.03.014","volume":"824","author":"C Di Natale","year":"2014","unstructured":"Di Natale C, Paolesse R, Martinelli E, Capuano R (2014) Solid-state gas sensors for breath analysis: a review. Anal Chim Acta 824:1\u201317. https:\/\/doi.org\/10.1016\/j.aca.2014.03.014","journal-title":"Anal Chim Acta"},{"key":"4607_CR27","first-page":"129","volume-title":"Discrimination of retained solvent levels in printed foodpackaging using electronic nose systems","author":"D VanDeventer","year":"2001","unstructured":"VanDeventer D (2001) Discrimination of retained solvent levels in printed foodpackaging using electronic nose systems. Virginia Polytechnic Institute and State University, Blacksburg, p 129"},{"issue":"23","key":"4607_CR28","doi-asserted-by":"publisher","first-page":"4277","DOI":"10.3390\/foods12234277","volume":"12","author":"C Marques","year":"2023","unstructured":"Marques C, Dinis L-T, Santos MJ, Mota J, Vilela A (2023) Beyond the bottle: exploring health-promoting compounds in wine and wine-related products\u2014extraction, detection, quantification, aroma properties, and terroir effects. Foods 12(23):4277. https:\/\/doi.org\/10.3390\/foods12234277","journal-title":"Foods"},{"issue":"2","key":"4607_CR29","doi-asserted-by":"publisher","first-page":"139","DOI":"10.1111\/j.1755-0238.2005.tb00285.x","volume":"11","author":"JH Swiegers","year":"2005","unstructured":"Swiegers JH, Bartowsky EJ, Henschke PA, Pretorius IS (2005) Yeast and bacterial modulation of wine aroma and flavour. Aust J Grape Wine Res 11(2):139\u2013173. https:\/\/doi.org\/10.1111\/j.1755-0238.2005.tb00285.x","journal-title":"Aust J Grape Wine Res"},{"issue":"3","key":"4607_CR30","doi-asserted-by":"publisher","first-page":"93","DOI":"10.3390\/fermentation8030093","volume":"8","author":"B Prusova","year":"2022","unstructured":"Prusova B, Humaj J, Sochor J, Baron M (2022) Formation, Losses, Preservation and Recovery of Aroma Compounds in the Winemaking Process. Fermentation 8(3):93. https:\/\/doi.org\/10.3390\/fermentation8030093","journal-title":"Fermentation"},{"key":"4607_CR31","doi-asserted-by":"publisher","first-page":"268","DOI":"10.1016\/j.foodchem.2013.10.056","volume":"148","author":"A A\u00f1\u00f3n","year":"2014","unstructured":"A\u00f1\u00f3n A, L\u00f3pez JF, Hernando D, Orriols I, Revilla E, Losada MM (2014) Effect of five enological practices and the general phenolic composition on fermentation-related aroma compounds in Mencia young red wines. Food Chem 148:268\u2013275. https:\/\/doi.org\/10.1016\/j.foodchem.2013.10.056","journal-title":"Food Chem"},{"key":"4607_CR32","doi-asserted-by":"publisher","first-page":"139","DOI":"10.1016\/0008-6215(88)80012-0","volume":"184","author":"Z Gunata","year":"1988","unstructured":"Gunata Z, Bitteur S, Brillouet J-M, Bayonove C, Cordonnier R (1988) Sequential enzymic hydrolysis of potentially aromatic glycosides from grape. Carbohyd Res 184:139\u2013149. https:\/\/doi.org\/10.1016\/0008-6215(88)80012-0","journal-title":"Carbohyd Res"},{"key":"4607_CR33","doi-asserted-by":"publisher","first-page":"1195","DOI":"10.1016\/j.foodchem.2014.10.148","volume":"173","author":"E S\u00e1nchez-Palomo","year":"2015","unstructured":"S\u00e1nchez-Palomo E, Alonso-Villegas R, Gonz\u00e1lez Vi\u00f1as MA (2015) Characterisation of free and glycosidically bound aroma compounds of La Mancha Verdejo white wines. Food Chem 173:1195\u20131202. https:\/\/doi.org\/10.1016\/j.foodchem.2014.10.148","journal-title":"Food Chem"},{"issue":"7","key":"4607_CR34","doi-asserted-by":"publisher","first-page":"720","DOI":"10.1016\/j.foodqual.2010.06.004","volume":"21","author":"R Ferrarini","year":"2010","unstructured":"Ferrarini R, Carbognin C, Casarotti EM, Nicolis E, Nencini A, Menghini AM (2010) The emotional response to wine consumption. Food Qual Prefer 21(7):720\u2013725. https:\/\/doi.org\/10.1016\/j.foodqual.2010.06.004","journal-title":"Food Qual Prefer"},{"key":"4607_CR35","doi-asserted-by":"publisher","first-page":"54","DOI":"10.1016\/j.foodqual.2015.11.007","volume":"49","author":"AP Silva","year":"2016","unstructured":"Silva AP, Jager G, van Bommel R, van Zyl H, Voss H-P, Hogg T, Pintado M, de Graaf C (2016) Functional or emotional? How Dutch and Portuguese conceptualise beer, wine and non-alcoholic beer consumption. Food Qual Prefer 49:54\u201365. https:\/\/doi.org\/10.1016\/j.foodqual.2015.11.007","journal-title":"Food Qual Prefer"},{"issue":"1","key":"4607_CR36","doi-asserted-by":"publisher","first-page":"254","DOI":"10.1016\/j.foodres.2016.08.006","volume":"89","author":"L Danner","year":"2016","unstructured":"Danner L, Ristic R, Johnson TE, Meiselman HL, Hoek AC, Jeffery DW, Bastian SEP (2016) Context and wine quality effects on consumers\u2019 mood, emotions, liking and willingness to pay for Australian Shiraz wines. Food Res Int 89(1):254\u2013265. https:\/\/doi.org\/10.1016\/j.foodres.2016.08.006","journal-title":"Food Res Int"},{"key":"4607_CR37","doi-asserted-by":"publisher","first-page":"10","DOI":"10.1136\/bmjopen-2017-016089","volume":"7","author":"K Ashton","year":"2017","unstructured":"Ashton K, Bellis M, Davies AR, Hughes K, Winstock A (2017) Do emotions related to alcohol consumption differ by alcohol type? An international cross-sectional survey of emotions associated with alcohol consumption and influence on drink choice in different settings. BMJ Open 7:10. https:\/\/doi.org\/10.1136\/bmjopen-2017-016089","journal-title":"BMJ Open"},{"key":"4607_CR38","doi-asserted-by":"publisher","first-page":"180","DOI":"10.1016\/j.foodres.2015.04.006","volume":"76","author":"EP K\u00f6ster","year":"2015","unstructured":"K\u00f6ster EP, Mojet J (2015) From mood to food and from food to mood: a psychological perspective on the measurement of food-related emotions in consumer research. Food Res Int 76:180\u2013191. https:\/\/doi.org\/10.1016\/j.foodres.2015.04.006","journal-title":"Food Res Int"},{"key":"4607_CR39","doi-asserted-by":"publisher","unstructured":"Kaneko D, Brouwer A-M, Hogervorst M, Toet A, Kallen V, Van Erp JBF (2020) Emotional state during tasting affects emotional experience differently and robustly for novel and familiar foods. Frontiers in Psychology 11. https:\/\/doi.org\/10.3389\/fpsyg.2020.558172.","DOI":"10.3389\/fpsyg.2020.558172"},{"key":"4607_CR40","doi-asserted-by":"publisher","first-page":"199","DOI":"10.1016\/j.neubiorev.2020.01.006","volume":"111","author":"JA Arias","year":"2020","unstructured":"Arias JA, Williams C, Raghvani R, Aghajani M, Baez S, Belzung C, Booij L, Busatto G, Chiarella J, Fu CH, Ibanez A, Liddell BJ, Lowe L, Penninx BWJH, Rosa P, Kemp AH (2020) The neuroscience of sadness: a multidisciplinary synthesis and collaborative review. Neurosci Biobehav Rev 111:199\u2013228. https:\/\/doi.org\/10.1016\/j.neubiorev.2020.01.006","journal-title":"Neurosci Biobehav Rev"},{"key":"4607_CR41","doi-asserted-by":"publisher","unstructured":"Zhou Y, Tse C-S (2020) The taste of emotion: metaphoric association between taste words and emotion\/emotion-laden words. Front Psychol 11. https:\/\/doi.org\/10.3389\/fpsyg.2020.00986.","DOI":"10.3389\/fpsyg.2020.00986"},{"key":"4607_CR42","doi-asserted-by":"publisher","first-page":"348","DOI":"10.1016\/j.appet.2017.11.102","volume":"121","author":"P Puska","year":"2018","unstructured":"Puska P, Kurki S, L\u00e4hdesm\u00e4ki M, Siltaoja M, Luomala H (2018) Sweet taste of prosocial status signaling: When eating organic foods makes you happy and hopeful. Appetite 121:348\u2013359. https:\/\/doi.org\/10.1016\/j.appet.2017.11.102","journal-title":"Appetite"},{"issue":"2","key":"4607_CR43","doi-asserted-by":"publisher","first-page":"184","DOI":"10.1177\/0092070399272005","volume":"27","author":"RP Bagozzi","year":"1999","unstructured":"Bagozzi RP, Gopinath M, Nyer PU (1999) The role of emotions in marketing. J Acad Mark Sci 27(2):184\u2013206. https:\/\/doi.org\/10.1177\/0092070399272005","journal-title":"J Acad Mark Sci"},{"issue":"6","key":"4607_CR44","doi-asserted-by":"publisher","first-page":"709","DOI":"10.1093\/chemse\/25.6.709","volume":"25","author":"S Rousmans","year":"2000","unstructured":"Rousmans S, Robin O, Dittmar A, Vernet-Maury E (2000) Autonomic nervous system responses associated with primary tastes. Chem Senses 25(6):709\u2013718. https:\/\/doi.org\/10.1093\/chemse\/25.6.709. (PMID: 11114149)","journal-title":"Chem Senses"},{"key":"4607_CR45","doi-asserted-by":"publisher","first-page":"452","DOI":"10.3390\/foods9040452","volume":"9","author":"M Souza-Coutinho","year":"2020","unstructured":"Souza-Coutinho M, Brasil R, Souza C, Sousa P, Malfeito-Ferreira M (2020) Consumers Associate High-Quality (Fine) Wines with Complexity, Persistence, and Unpleasant Emotional Responses. Foods 9:452. https:\/\/doi.org\/10.3390\/foods9040452","journal-title":"Foods"}],"container-title":["European Food Research and Technology"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/link.springer.com\/content\/pdf\/10.1007\/s00217-024-04607-8.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/link.springer.com\/article\/10.1007\/s00217-024-04607-8\/fulltext.html","content-type":"text\/html","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/link.springer.com\/content\/pdf\/10.1007\/s00217-024-04607-8.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2024,10,28]],"date-time":"2024-10-28T15:04:18Z","timestamp":1730127858000},"score":1,"resource":{"primary":{"URL":"https:\/\/link.springer.com\/10.1007\/s00217-024-04607-8"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2024,9,24]]},"references-count":45,"journal-issue":{"issue":"12","published-print":{"date-parts":[[2024,12]]}},"alternative-id":["4607"],"URL":"https:\/\/doi.org\/10.1007\/s00217-024-04607-8","relation":{},"ISSN":["1438-2377","1438-2385"],"issn-type":[{"value":"1438-2377","type":"print"},{"value":"1438-2385","type":"electronic"}],"subject":[],"published":{"date-parts":[[2024,9,24]]},"assertion":[{"value":"3 April 2024","order":1,"name":"received","label":"Received","group":{"name":"ArticleHistory","label":"Article History"}},{"value":"31 July 2024","order":2,"name":"revised","label":"Revised","group":{"name":"ArticleHistory","label":"Article History"}},{"value":"8 August 2024","order":3,"name":"accepted","label":"Accepted","group":{"name":"ArticleHistory","label":"Article History"}},{"value":"24 September 2024","order":4,"name":"first_online","label":"First Online","group":{"name":"ArticleHistory","label":"Article History"}},{"order":1,"name":"Ethics","group":{"name":"EthicsHeading","label":"Declarations"}},{"value":"The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.","order":2,"name":"Ethics","group":{"name":"EthicsHeading","label":"Conflict of interest"}}]}}