Volatile components of Loureira, Dona Branca, and Treixadura wines

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 3, 2002, Pages 538-543

  Falqué, Elena ^a   Fernández, Esperanza ^a   Dubourdieu, Denis ^b  

^a UNIVERSITY OF VIGO   (Spain)

^b UNIVERSITÉ DE BORDEAUX   (France)

Author keywords

Aromatic composition; Dona Branca wine; GC MS analysis; Linear discriminant analysis; Loureira wine; Principal component analysis; Treixadura wine

Indexed keywords

ACETIC ACID DERIVATIVE; ALCOHOL; ESTER DERIVATIVE; FATTY ACID DERIVATIVE; HEXANOL; LACTIC ACID ETHYL ESTER; METHANOL; PHENOL DERIVATIVE; SUCCINIC ACID DERIVATIVE; SULFUR; TERPENE; VANILLIN; VOLATILE AGENT;

ARTICLE; CHEMISTRY; CLASSIFICATION; DISCRIMINANT ANALYSIS; GAS CHROMATOGRAPHY; GRAPE; MASS FRAGMENTOGRAPHY; MASS SPECTROMETRY; NONHUMAN; PRINCIPAL COMPONENT ANALYSIS; SPAIN; VOLATILIZATION; WINE;

VITIS SP.;

CHROMATOGRAPHY, GAS; DISCRIMINANT ANALYSIS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; SPAIN; VITIS; VOLATILIZATION; WINE;

EID: 0037196134     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf010631s     Document Type: Article

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