Changes in volatile composition of Madeira wines during their oxidative ageing

Analytica Chimica Acta

Volumn 563, Issue 1-2 SPEC. ISS., 2006, Pages 188-197

  Camara J S ^a   Alves, M A ^b   Marques, J C ^a  

^a UNIVERSITY OF MADEIRA   (Portugal)

^b UNIVERSITY OF PORTO   (Portugal)

Author keywords

Ageing; Madeira wines; Oxidation; Volatile compounds; Wine aroma

Indexed keywords

AGING OF MATERIALS; COMPOSITION; FATTY ACIDS; OXIDATION; SENSORS;

AGEING; MADEIRA WINES; VOLATILE COMPOUNDS; WINE AROMA;

WINE;

1,3 DIOXOLANE DERIVATIVE; 5 EIHOXYMETHYL 2 FURFURAL; 5 HYDROXYMETHYLFURFURAL; ALCOHOL; DIOXANE; ESTER DERIVATIVE; FATTY ACID; FURAN DERIVATIVE; FURANONE DERIVATIVE; FURFURAL; GAMMA LACTONE DERIVATIVE; SOTOLON[3 HYDROXY 4,5 DIMETHYL 2(5H) FURANONE]; SUGAR; UNCLASSIFIED DRUG; VOLATILE AGENT;

AGING; ANALYTIC METHOD; AROMA; CHEMICAL REACTION; CHEMICAL STRUCTURE; CONFERENCE PAPER; EXTRACTION; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; OXIDATION; PRIORITY JOURNAL; STATISTICAL ANALYSIS; WINE;

EID: 33645321655     PISSN: 00032670     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.aca.2005.10.031     Document Type: Conference Paper

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