Global grape aroma potential and its individual analysis by SBSE-GC-MS

Food Research International

Volumn 43, Issue 4, 2010, Pages 1003-1008

  Pedroza, Miguel A ^a   Zalacain, Amaya ^a   Lara, Jose Felix ^a   Salinas, M Rosario ^a  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

Glycosidic aroma precursors; Glycosyl glucose; Grape; SBSE GC MS; Volatiles

Indexed keywords

2-PHENYLETHANOL; ACIDIC HYDROLYSIS; AQUEOUS EXTRACTION; AROMA COMPOUNDS; EXTRACTANTS; EXTRACTION CONDITIONS; FREE SUGAR; GLYCOSIDIC AROMA PRECURSORS; GLYCOSYL; GRAPE VARIETY; SPECTROPHOTOMETRIC MEASUREMENTS; TABLE GRAPES; VOLATILE COMPOSITION;

AROMATIC COMPOUNDS; AROMATIZATION; ETHANOL; GLUCOSE; LIPIDS; ODORS; OLEFINS; SOLVENT EXTRACTION; SUGAR (SUCROSE);

FRUITS;

VITACEAE;

EID: 77953139925     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.01.008     Document Type: Article

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