Identification and quantification of impact odorants of aged red wines from Rioja, GC-olfactometry, quantitative GC-MS, and odor evaluation of HPLC fractions

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 6, 2001, Pages 2924-2929

  Aznar, M ^a   Lopez R ^a   Cacho, J F ^a   Ferreira, V ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

Aroma; Aroma extract dilution analysis (AEDA); Flavor; Gas chromatography olfactometry; HPLC fractionation; Odor activity value (OAV); Red wine

Indexed keywords

2 HEXENAL; EUGENOL; FATTY ACID ESTER; GUAIACOL; HEXANOIC ACID; ISOVALERALDEHYDE; LACTONE; PHENOL DERIVATIVE; PHENYLACETIC ACID;

ARTICLE; DILUTION; EXTRACT; FRACTIONATION; GAS CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; ODOR; OLFACTOMETRY; PH; QUANTITATIVE ASSAY; WINE;

EID: 0034853348     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf001372u     Document Type: Article

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