Characterization of Odor-Active Compounds in Californian Chardonnay Wines Using GC-Olfactometry and GC-Mass Spectrometry

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 27, 2003, Pages 8036-8044

  Lee, Seung Joo ^a,b   Noble, Ann C ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b Korea Food Research Institute   (South Korea)

Author keywords

Chardonnay; Gas chromatography olfactometry; Odor active compounds; Partial least squares regression analysis; Wine

Indexed keywords

2 ACETYLFURAN; 2 PHENYLETHYL ACETATE; 4 ETHYLGUAIACOL; EUGENOL; FREON; FURAN DERIVATIVE; GAMMA LACTONE DERIVATIVE; GAMMA NONALACTONE; GUAIACOL; ISOPENTYL ACETATE; LACTONE; LINALOOL; OAK LACTONE; PHENOL DERIVATIVE; SILICA GEL; UNCLASSIFIED DRUG; VANILLIN; VOLATILE AGENT;

AROMA; ARTICLE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; GAS CHROMATOGRAPHY; GEL CHROMATOGRAPHY; GRAPE; MASS SPECTROMETRY; ODOR; OLFACTOMETRY; PARTIAL LEAST SQUARE REGRESSION ANALYSIS; RATING SCALE; REGRESSION ANALYSIS; STANDARD; STATISTICAL MODEL; WINE;

CHROMATOGRAPHY, GAS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; ODORS; REGRESSION ANALYSIS; SMELL; VOLATILIZATION; WINE;

CITRUS; PRUNUS PERSICA; QUERCUS; VITACEAE; VITIS SP.;

EID: 0346432069     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf034747v     Document Type: Article

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