Stereoselective formation of the varietal aroma compound rose oxide during alcoholic fermentation

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 4, 2008, Pages 1371-1375

  Koslitz, Stephan ^a   Renaud, Lauren ^a   Kohler, Marcel ^b   Wüst, Matthias ^a  

^a UNIVERSITY OF APPLIED SCIENCES WESTERN SWITZERLAND   (Switzerland)

^b Food Control Authority of Geneva   (Switzerland)

Author keywords

Biotransformation; Deuterium labeling; Saccharomyces cerevisiae; Terpenes; Vitis vinlfera; Wine aroma

Indexed keywords

ARTICLE; CHEMISTRY; FERMENTATION; GAS CHROMATOGRAPHY; GRAPE; HUMAN; METABOLISM; METHODOLOGY; ODOR; SACCHAROMYCES CEREVISIAE; SOLID PHASE MICROEXTRACTION; STEREOISOMERISM; TASTE; VOLATILIZATION; WINE;

CHROMATOGRAPHY, GAS; FERMENTATION; HUMANS; ODORS; SACCHAROMYCES CEREVISIAE; SMELL; SOLID PHASE MICROEXTRACTION; STEREOISOMERISM; TASTE; VITIS; VOLATILIZATION; WINE;

SACCHAROMYCES CEREVISIAE; VITACEAE; VITIS;

EID: 40549112975     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf072518t     Document Type: Article

References (20)