Comparison of gas chromatography-coupled time-of-flight mass spectrometry and1H nuclear magnetic resonance spectroscopy metabolite identification in white wines from a sensory study investigating wine body

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 15, 2009, Pages 6899-6907

  Skogerson, Kirsten ^a   Runnebaum, R O N ^a,b   Wohlgemuth, Gert ^a   De Ropp, Jeefrey ^a   Heymann, Hildegarde ^a   Fiehn, Oliver ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b University of California   (United States)

Author keywords

GC TOF MS; Metabolite profiling; Mouthfeel; NMR; Sensory modeling; Wine body

Indexed keywords

ARTICLE; CLASSIFICATION; COMPARATIVE STUDY; HUMAN; MASS FRAGMENTOGRAPHY; METABOLOMICS; METHODOLOGY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; TASTE; WINE;

GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; MAGNETIC RESONANCE SPECTROSCOPY; METABOLOMICS; TASTE; WINE;

EID: 68249103631     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9019322     Document Type: Article

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