The aroma of Grenache red wine: Hierarchy and nature of its main odorants

Journal of the Science of Food and Agriculture

Volumn 77, Issue 2, 1998, Pages 259-267

  Ferreira, Vicente ^a   López, Ricardo ^a   Escudero, Ana ^a   Cacho, Juan F ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

Aroma; Esters; Flavour; Grenache wine; Lactones; Nor isoprenoids; Odorants; Terpenols; Volatile phenols

Indexed keywords

AROMA EXTRACT DILUTION ANALYSIS; AROMA; CHROMATOGRAPHY; DETERMINATION OF CONTENT; DILUTION COEFFICIENT; EXTRACTION; EXTRACTIVE FERMENTATION; FATTY ACID METABOLISM; FLAVOR; FOOD PROCESSING; FRACTIONATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOLATION; ODORANT; OLFACTOMETRY; PROPYLGLYCOL; WINE PRODUCTION; WINE;

EID: 2642639596     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(199806)77:2<259::AID-JSFA36>3.0.CO;2-Q     Document Type: Article

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