Relationship between potentiometric measurements, sensorial analysis, and some substances responsible for aroma degradation of white wines

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 16, 2003, Pages 4668-4672

  Silva Ferreira, A C ^a   Oliveira, Carla ^a   Hogg, T ^a   Guedes de Pinho, P ^a  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

Author keywords

Methional; Phenylacetaldehyde; Potentiometric measurements; Resistance to oxidation; White wines

Indexed keywords

ACETALDEHYDE; ANTIOXIDANT; METHIONAL; METHIONINE DERIVATIVE; PHENYLACETALDEHYDE; UNCLASSIFIED DRUG; VOLATILE AGENT;

AGING; AROMA; ARTICLE; DEGRADATION; GLYCATION; OXIDATION; OXYGEN CONSUMPTION; POTENTIOMETRIC TITRATION; POTENTIOMETRY; SENSORY ANALYSIS; SHELF LIFE; WHITE WINE; WINE; WINE INDUSTRY;

ANTIOXIDANTS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; ODORS; OXIDATION-REDUCTION; POTENTIOMETRY; SENSATION; TASTE; WINE;

EID: 0041802885     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf034217z     Document Type: Article

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