Iron is an essential cause of fishy aftertaste formation in wine and seafood pairing

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 18, 2009, Pages 8550-8556

  Tamura, Takayuki ^a   Taniguchi, Kiyoshi ^a   Suzuki, Yumiko ^a   Okubo, Toshiyuki ^a   Takata, Ryoji ^a   Konno, Tomonori ^a  

^a MERCIAN CORPORATION   (Japan)

Author keywords

Ferrous ion; Fishy aftertaste; Iron; Seafood; Wine

Indexed keywords

FERROUS ION; IRON; IRON CHELATING AGENT; VOLATILE ORGANIC COMPOUND;

ADULT; ANIMAL; ARTICLE; FEMALE; FOOD PRESERVATION; GAS CHROMATOGRAPHY; HUMAN; MALE; MASS FRAGMENTOGRAPHY; METHODOLOGY; MIDDLE AGED; SCALLOP; SEA FOOD; TASTE; WINE;

ADULT; ANIMALS; CHROMATOGRAPHY, GAS; FEMALE; FERROUS COMPOUNDS; FOOD, PRESERVED; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; IRON; IRON CHELATING AGENTS; MALE; MIDDLE AGED; PECTINIDAE; SEAFOOD; TASTE; VOLATILE ORGANIC COMPOUNDS; WINE;

EID: 70349329521     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf901656k     Document Type: Article

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