Effect of closure and packaging type on 3-Alkyl-2-methoxypyrazines and other impact odorants of riesling and cabernet franc wines

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 11, 2009, Pages 4680-4690

  Blake, Amy ^a   Kotseridis, Yorgos ^b   Brindle, Ian D ^a   Inglis, Debbie ^a   Sears, M ^c   Pickering, Gary J ^a  

^a BROCK UNIVERSITY   (Canada)

^b AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

^c UNIVERSITY OF GUELPH   (Canada)

Author keywords

3 Alkyl 2 methoxypyrazine; Cabernet Franc; Greenness; Harmonia axyridis; Ladybug taint; Methoxypyrazines; Riesling; Sorption; Wine closures; Wine packaging

Indexed keywords

PYRAZINE DERIVATIVE;

ARTICLE; EVALUATION; FOOD PACKAGING; METHODOLOGY; ODOR; VOLATILIZATION; WINE;

FOOD PACKAGING; ODORS; PYRAZINES; VOLATILIZATION; WINE;

HARMONIA AXYRIDIS; HEXAPODA; TETRA; VITACEAE;

EID: 67149111997     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf803720k     Document Type: Article

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