Contribution of free and glycosidically-bound volatile compounds to the aroma of muscat "a petit grains" wines and effect of skin contact

Food Chemistry

Volumn 95, Issue 2, 2006, Pages 279-289

  Sanchez Palomo E ^a   Perez Coello M S ^a   Diaz Maroto M C ^a   Gonzalez Vinas M A ^a   Cabezudo, M D ^a  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

Aroma compounds; GC MS; Glycosides; Muscat; Skin contact

Indexed keywords

BENZENE DERIVATIVE; GERANIOL; GLYCOSIDE; LINALOOL; NEROL; NORISOPRENOID; TERPENE; VOLATILE AGENT;

AROMA; ARTICLE; CHEMICAL COMPOSITION; FRUIT HUSK; GLYCOSYLATION; GRAIN (STRUCTURE); GRAPEFRUIT JUICE; VINICULTURE; WINE INDUSTRY;

EID: 25144441274     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.01.012     Document Type: Article

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