Effect of wine style on the perception of 2,4,6-trichloroanisole, a compound related to cork taint in wine

Food Research International

Volumn 40, Issue 6, 2007, Pages 694-699

  Mazzoleni, Valeria ^a   Maggi, Luana ^a  

^a UNIVERSITÀ CATTOLICA DEL SACRO CUORE   (Italy)

Author keywords

2,4,6 Trichloroanisole; Cork taint; Triangle test; Wines

Indexed keywords

FOOD PRODUCTS; FUNGI; METABOLITES; MOLDS; SENSORY PERCEPTION;

2,4,6-TRICHLOROANISOLE; CORK STOPPERS; CORK TAINT; TRIANGLE TEST;

WINE;

EID: 34247606504     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2006.11.014     Document Type: Article

References (23)

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