Gas Chromatography-Olfactometry and Chemical Quantitative Study of the Aroma of Six Premium Quality Spanish Aged Red Wines

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 6, 2004, Pages 1653-1660

  Culleré, Laura ^a   Escudero, Ana ^a   Cacho, Juan ^a   Ferreira, Vicente ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

Aroma; Gas chromatography olfactometry; GC iontrap MS; Quantitative analysis; Wine

Indexed keywords

2 ACETYLPYRAZINE; 2,5 DIMETHYL 4 HYDROXY 3(2H) FURANONE; 3 HEXENOL; 3 MERCAPTOHEXANOL; 3 MERCAPTOHEXYL ACETATE; 4 2 METHOXYPHENOL; 4 ETHYLGUAIACOL; 4 ETHYLPHENOL; 4 METHYL 4 MERCAPTOPENTAN 2 ONE; 4 PROPYL 2 METHOXYPHENOL; 4,5 DIMETHYL 3 HYDROXY 2(5H) FURANONE; ACETIC ACID 3 METHYLBUTYL ESTER; AMINO ACID; CYSTEINE DERIVATIVE; FLAVORING AGENT; FURANONE DERIVATIVE; GUAIACOL; ISOEUGENOL; LACTONE DERIVATIVE; PHENETHYL ALCOHOL; PHENOL DERIVATIVE; PHENYLACETALDEHYDE; PYRAZINE DERIVATIVE; THIOL DERIVATIVE; UNCLASSIFIED DRUG; VANILLIN; WHISKYLACTONE;

AROMA; ARTICLE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; GAS CHROMATOGRAPHY; OLFACTOMETRY; OXIDATION; QUANTITATIVE ANALYSIS; REACTION ANALYSIS; RED WINE; WOOD; YEAST;

CHROMATOGRAPHY, GAS; ODORS; SMELL; SPAIN; WINE;

BRETTANOMYCES;

EID: 1642321912     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0350820     Document Type: Article

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