Identification of some volatile descriptors of the rock-rose-like aroma of fortified red wines from Douro Demarcated region

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 10, 1999, Pages 4327-4331

  De Freitas, Victor A P ^a   Ramalho, Paula S ^a   Azevedo, Zélia ^a   Macedo, Adelina ^a  

^a UNIVERSITY OF PORTO   (Portugal)

Author keywords

2,2,6 Trimethylcyclohexanone; Ethyl dihydrocinnamate; Gas chromatography mass spectrometry; Preparative GC

Indexed keywords

CINNAMIC ACID DERIVATIVE; CYCLOHEXANONE; PLANT EXTRACT;

ANGIOSPERM; ARTICLE; CHEMICAL ANALYSIS; CHEMISTRY; FLAVOR; FOOD ANALYSIS; GAS CHROMATOGRAPHY; HUMAN; ISOLATION AND PURIFICATION; MASS FRAGMENTOGRAPHY; MASS SPECTROMETRY; ODOR; PORTUGAL; VOLATILIZATION; WINE;

GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; ODORS; PLANT EXTRACTS; PORTUGAL; ROSALES; VOLATILIZATION; WINE;

CISTACEAE; CISTUS LADANIFERUS; MAGNOLIOPHYTA;

EID: 0033213316     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9901035     Document Type: Article

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