A rapid method for quantifying aroma precursors: Application to grape extract, musts and wines made from several varieties

Food Chemistry

Volumn 99, Issue 1, 2006, Pages 183-190

  Arevalo Villena M ^a   Diez Perez J ^b   Ubeda J F ^a   Navascues E ^b   Briones, A I ^a  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

^b Agrovín S A Poligono Industrial Los Alces s n Alcázar de San Juan   (Spain)

Author keywords

Aroma precursors quantification; Grape extract; Must; Terpenil d glycosides; Wine

Indexed keywords

AGLYCONE; AROMATIC COMPOUND; GLUCOSE; GLYCOSIDE; TERPENE; TERPENE DERIVATIVE;

ANALYTIC METHOD; AROMA; ARTICLE; CARBOHYDRATE ANALYSIS; DEVICE; ENZYME ANALYSIS; EXTRACTION; FOOD ANALYSIS; GEOGRAPHIC ORIGIN; GRAPE; GRAPE MUST; HYDROLYSIS; ISOLATION PROCEDURE; LABORATORY TEST; QUANTITATIVE ANALYSIS; QUANTUM YIELD; RELIABILITY; REVERSED PHASE LIQUID CHROMATOGRAPHY; SPAIN; WINE;

VITACEAE; VITIS SP.;

EID: 33646065324     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.07.039     Document Type: Article

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