Characterization of the aroma of a wine from Maccabeo. Key role played by compounds with low odor activity values

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 11, 2004, Pages 3516-3524

  Escudero, A ^a   Gogorza, B ^a   Melus M A ^a   Ortin N ^a   Cacho, J ^a   Ferreira, V ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

4 mercapto 4 methylpentan 2 one; Aroma; Aroma equilibria; Aroma reconstitution; Flavor; Impact compounds; Omission tests; Thiols; Wine

Indexed keywords

2 METHYL 3 FURANTHIOL; 4 METHYL 4 MERCAPTOPENTAN 2 ONE; GAMMA NONALACTONE; ISOPENTYL ACETATE; PENTANE; THIOL DERIVATIVE; UNCLASSIFIED DRUG;

AROMA; ARTICLE; BANANA; CHEMICAL ANALYSIS; DILUTION; FOOD ANALYSIS; FOOD COMPOSITION; GAS CHROMATOGRAPHY; ODOR; QUANTITATIVE ANALYSIS; WINE;

ADULT; CHROMATOGRAPHY, GAS; FEMALE; HUMANS; MALE; ODORS; SMELL; SULFHYDRYL COMPOUNDS; WINE;

EID: 2542440837     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf035341l     Document Type: Article

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