Identification and quantification of a marker compound for 'pepper' aroma and flavor in Shiraz grape berries by combination of chemometrics and gas chromatography-mass spectrometry

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 15, 2007, Pages 5948-5955

  Parker, Mango ^a   Pollnitz, Alan P ^a   Cozzolino, Daniel ^a   Francis, I Leigh ^a   Herderich, Markus J ^a  

^a NONE

Author keywords

ylangene; Aroma; GC MS; Grape; Multivariate analysis; Sesquiterpenes; SPME; Wine

Indexed keywords

SESQUITERPENE;

ARTICLE; BLACK PEPPER; CHEMISTRY; FRUIT; GRAPE; HUMAN; MASS FRAGMENTOGRAPHY; ODOR; TASTE; VOLATILIZATION;

BLACK PEPPER; FRUIT; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; ODORS; SESQUITERPENES; TASTE; VITIS; VOLATILIZATION;

PIPER NIGRUM; VITACEAE;

EID: 34547742731     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0705320     Document Type: Article

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