Identification and Responsibility of 2,4,6-Tribromoanisole in Musty, Corked Odors in Wine

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 5, 2004, Pages 1255-1262

  Chatonnet, Pascal ^a   Bonnet, Sandra ^a   Boutou, Stéphane ^a   Labadie, Marie Dominique ^a  

^a Laboratoire EXCELL   (France)

Author keywords

2,4,6 Tribromoanisole; 2,4,6 tribromophenol; Atmosphere; Musty odor; Wine; Wood preservation

Indexed keywords

2,4,6 TRIBROMOANISOLE; 2,4,6 TRIBROMOPHENOL; ANISOLE DERIVATIVE; CHLOROANISOLE; CHLOROPHENOL; PHENOL DERIVATIVE; UNCLASSIFIED DRUG; WOOD PROTECTING AGENT;

ARTICLE; FOOD CONTAMINATION; FOOD PROCESSING; FOOD STORAGE; GAS CHROMATOGRAPHY; ION MONITORING; METHYLATION; ODOR; PERCEPTIVE THRESHOLD; POLLUTION; TASTE; WINE; WINE INDUSTRY;

EID: 1542347219     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf030632f     Document Type: Article

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