Examples of perceptive interactions involved in specific "Red-" and "Black-berry" aromas in red wines

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 9, 2009, Pages 3702-3708

  Pineau, Bénédicte ^a   Barbe, Jean Christophe ^b   Leeuwen, Cornelis Van ^b   Dubourdieu, Denis ^a  

^a UNIVERSITÉ DE BORDEAUX   (France)

^b ENITA de Bordeaux   (France)

Author keywords

Red wine; fruity flavoring; HPLC fractionation; olfactometry; sensory reconstitution test

Indexed keywords

ACETIC ACID DERIVATIVE; ESTER;

ARTICLE; GAS CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; MASS FRAGMENTOGRAPHY; METHODOLOGY; ODOR; WINE;

ACETATES; CHROMATOGRAPHY, GAS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; ESTERS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; ODORS; SMELL; WINE;

EID: 66149141897     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf803325v     Document Type: Article

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