École supérieure des agricultures

Sensory Living Lab for Developing Innovative Berry-Based Food Products with High Consumer Acceptance

Abstract:Polish berry fruits, including blackcurrant, chokeberry, and haskap berry (Lonicera caerulea L.), are valuable raw materials for the development of innovative functional foods due to their high content of phenolic compounds and anthocyanins. These fruits exhibit strong a...

Characterization of Texas Cabernet Sauvignon and Tannat Wines

Texas wines remain underrepresented in the scientific literature, and combined chemical and sensory datasets for key varieties are limited. This study characterized the physicochemical, phenolic, volatile, metabolomic, and sensory profiles of 26 Texas Cabernet Sauvignon and Tanna...