Inhibition of the decline of volatile esters and terpenols during oxidative storage of Muscat-white and Xinomavro-red wine by caffeic acid and N-acetyl-cysteine

Food Chemistry

Volumn 93, Issue 3, 2005, Pages 485-492

  Roussis, Ioannis G ^a   Lambropoulos, Ioannis ^a   Papadopoulou, Despina ^a  

^a UNIVERSITY OF IOANNINA   (Greece)

Author keywords

Acetate esters; Aroma; Caffeic acid; Ethyl esters; N acetyl cysteine; Phenolic acids; Terpenols; Thiols; Volatiles; Wine

Indexed keywords

ACETIC ACID DERIVATIVE; ACETYLCYSTEINE; CAFFEIC ACID; DECANOIC ACID; ESTER; HEXANOIC ACID; ISOPENTYL ACETATE; OCTANOIC ACID; TERPINEOL; VOLATILE AGENT;

ARTICLE; FOOD STORAGE; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; RED WINE; SOLID PHASE MICROEXTRACTION; STORAGE TEMPERATURE; WHITE WINE; WINE; WINE INDUSTRY;

EID: 19544365945     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.10.025     Document Type: Article

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