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Liking and positive emotions were positively related to higher Odor Activity Values of the volatile compounds from the organic acids group. The presence of benzenoids and lactones, and the lower presence of terpenoids norisoprenoids were associated with negative emotions. In conclusion, red wines should be soft (described as lower ratio [total polyphenol index/polysaccharides]), and have floral, and fruity aromas to better connect with young consumers.Obesity is a critical public health problem worldwide that has been associated t
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