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To facilitate communication among members of the wine industry, the Sensory Evaluation Sub-committee of the American Society for Enology and Viticulture has proposed a list of standardized wine aroma terminology. From an initial list composed of virtually all possible wine descriptors, terms were selected which were analytical and free of hedonic or value-judgment connotations. These were arranged by similarity of flavor in three tier system, which permits analytical description of wine aroma by generic or specific terms.
Noble et al. (Sun,) studied this question.