Sensory and chemical changes of young white wines stored under oxygen. An assessment of the role played by aldehydes and some other important odorants

Food Chemistry

Volumn 77, Issue 3, 2002, Pages 325-331

  Escudero, A ^a   Asensio, E ^a   Cacho, J ^a   Ferreira, V ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

Acetaldehyde; Aldehydes; Aroma; Eugenol; Oxidation; Wine

Indexed keywords

1 OCTEN 3 OL; 2 BUTOXYETHANOL; 2 NONANONE; 4 HYDROXY 4 METHYLPENTANONE; 5 METHYLFURFURAL; ALCOHOL DERIVATIVE; ALDEHYDE DERIVATIVE; ALKANONE; BENZALDEHYDE; EUGENOL; FURFURAL; KETONE DERIVATIVE; OXYGEN; TERT 2 NONENAL; TERT 2 OCTENAL; UNCLASSIFIED DRUG;

AROMA; ARTICLE; CHEMICAL COMPOSITION; CHEMICAL MODIFICATION; CIDER; CONCENTRATION (PARAMETERS); DEGRADATION; FOOD ANALYSIS; GAS CHROMATOGRAPHY; LIQUID; MASS SPECTROMETRY; ODOR; OXIDATION; PREDICTION; QUANTITATIVE ANALYSIS; REGRESSION ANALYSIS; SENSORY ANALYSIS; STORAGE; VEGETABLE; WINE;

EID: 0036097873     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(01)00355-7     Document Type: Article

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