{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,26]],"date-time":"2026-03-26T08:21:17Z","timestamp":1774513277085,"version":"3.50.1"},"reference-count":45,"publisher":"MDPI AG","issue":"8","license":[{"start":{"date-parts":[[2022,4,18]],"date-time":"2022-04-18T00:00:00Z","timestamp":1650240000000},"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 Tecnologia","doi-asserted-by":"publisher","award":["UIDB\/00616\/2020, UIDP\/00616\/2020"],"award-info":[{"award-number":["UIDB\/00616\/2020, 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 Tecnologia","doi-asserted-by":"publisher","award":["UIDB\/04621\/2020 and UIDP\/04621\/2020"],"award-info":[{"award-number":["UIDB\/04621\/2020 and UIDP\/04621\/2020"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"name":"FEEI, under the Competitiveness and Internationalization Operational Program","award":["e-Flavor Project, operation POCI-01-0247-FEDER-049337"],"award-info":[{"award-number":["e-Flavor Project, operation POCI-01-0247-FEDER-049337"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>In the Portuguese Douro region, several DOC (Denomination of Controlled Origin) Douro red wines are produced and, due to the peculiar characteristics of the three Douro sub-regions, present particular imprinted terroirs, that can be perceived when tasted. Considering the DOC Douro wine\u2019s sensory profile and terroir, this study aimed to analyze the sensory characteristics of red wines produced in the three Douro sub-regions (Baixo Corgo, Cima Corgo, and Douro Superior) by a single point sensory technique, a Quantitative Descriptive Analysis\u2014QDA\u00ae and also applying a temporal method-TDS (Temporal Dominance of Sensations). The use of QDA and TDS methods proved to be efficient in the wine\u2019s sensory profile characterizing. The QDA\u00ae method allowed a detailed classification of attributes; however, the TDS method proved to be much more efficient. Moreover, the wines of the three sub-regions presented profiles with characteristics very similar in olfactory and taste\/flavor aspects, pointing out a huge relation between the characteristics of the three sub-regions and the grape varieties present in the wines. Globally, the olfactory profile of wines is characterized by Fruity, Floral, and Balsamic aromatic notes, while the taste\/flavor profile stands out, highlighting Astringency and Acidity and, again, Fruity as the main in-mouth aroma. It was also possible to conclude that TDS is a fast method that is easy to apply and has excellent results in the evaluation of the olfactory and taste\/flavor profile of wines and, with a larger set of samples, it would be possible to obtain characteristic TDS curves for each Douro sub-region, providing a wine\u2019s fingerprint that could be used for authentication and traceability purposes.<\/jats:p>","DOI":"10.3390\/foods11081168","type":"journal-article","created":{"date-parts":[[2022,4,18]],"date-time":"2022-04-18T22:04:02Z","timestamp":1650319442000},"page":"1168","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":15,"title":["Structural Equation Modeling (SEM) and Temporal Dominance of Sensations (TDS) in the Evaluation of DOC Douro Red Wine\u2019s Sensory Profile"],"prefix":"10.3390","volume":"11","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-1121-2792","authenticated-orcid":false,"given":"Elisete","family":"Correia","sequence":"first","affiliation":[{"name":"Center for Computational and Stochastic Mathematics (CEMAT), Department of Mathematics, University of Tr\u00e1s-os-Montes and Alto Douro, Apt. 1013, 5001-801 Vila Real, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9135-1954","authenticated-orcid":false,"given":"Eduardo","family":"Amorim","sequence":"additional","affiliation":[{"name":"University of Tr\u00e1s-os-Montes e Alto Douro, Apt. 1013, 5001-801 Vila Real, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1615-2418","authenticated-orcid":false,"given":"Alice","family":"Vilela","sequence":"additional","affiliation":[{"name":"CQ-VR, Chemistry Research Center, Department of Biology and Environment, School of Life Sciences and Environment, University of Tr\u00e1s-os-Montes and Alto Douro, Apt. 1013, 5001-801 Vila Real, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2022,4,18]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"173","DOI":"10.20870\/oeno-one.2018.52.2.2208","article-title":"Soil-related terroir factors: A review","volume":"52","author":"Roby","year":"2018","journal-title":"OENO One"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"372","DOI":"10.1111\/ajgw.12455","article-title":"Characterising inter-and intra-regional variation in sensory profiles of Australian Shiraz wines from six regions","volume":"26","author":"Pearson","year":"2020","journal-title":"Aust. 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