Employment of near infrared spectroscopy to determine oak volatile compounds and ethylphenols in aged red wines

Food Chemistry

Volumn 119, Issue 2, 2010, Pages 823-828

  Garde Cerdán, Teresa ^a   Lorenzo, Cándida ^a   Alonso, Gonzalo L ^a   Rosario Salinas, M ^a  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

Ageing; Ethylphenols; NIR; Oak volatile compounds; Red wines; SBSE GC MS

Indexed keywords

ETHYLPHENOL DERIVATIVES; PHENOL DERIVATIVE; UNCLASSIFIED DRUG; VOLATILE AGENT;

ARTICLE; CALIBRATION; MASS FRAGMENTOGRAPHY; NEAR INFRARED SPECTROSCOPY; OAK; PARTIAL LEAST SQUARES REGRESSION; RED WINE; SHELF LIFE;

CATALPA LONGISSIMA;

EID: 70350564193     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.07.026     Document Type: Article

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