Volatile composition of Baga red wine: Assessment of the identification of the would-be impact odourants

Analytica Chimica Acta

Volumn 513, Issue 1, 2004, Pages 257-262

  Rocha, Sílvia M ^a   Rodrigues, Fanny ^a   Coutinho, Paula ^a   Delgadillo, Ivonne ^a   Coimbra, Manuel A ^a  

^a UNIVERSITY OF AVEIRO   (Portugal)

Author keywords

Aroma index; Baga variety; Red wine; Volatile components; Would be impact odourants

Indexed keywords

ALCOHOLS; COMPOSITION; ESTERS; EXTRACTION; GAS CHROMATOGRAPHY; HARVESTING; MASS SPECTROMETRY; PHENOLS;

BAGA RED WINES; ODORANTS; VOLATILE COMPOSITION;

WINE;

4 (1 HYDROXYETHYL) GAMMA BUTYROLACTONE; 4 ETHOXYCARBONYL GAMMA BUTYROLACTONE; ACID; ALCOHOL DERIVATIVE; AMIDE; ESTER; ETHYL OCTANOATE; FLAVORING AGENT; GAMMA NONALACTONE; GUAIACOL; ISOBUTYRIC ACID; ISOVALERIC ACID; LACTONE; OCTANOIC ACID; PHENETHYL ALCOHOL; PHENOL DERIVATIVE; UNCLASSIFIED DRUG; VOLATILE AGENT;

AROMA; CONFERENCE PAPER; CONTROLLED STUDY; FOOD ANALYSIS; FOOD COMPOSITION; LIQUID LIQUID EXTRACTION; NONHUMAN; PRIORITY JOURNAL; QUANTITATIVE ANALYSIS; RED WINE; TANDEM MASS SPECTROMETRY;

EID: 2442701899     PISSN: 00032670     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.aca.2003.10.009     Document Type: Conference Paper

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