Chemical and sensory characterization of oxidative behavior in different wines

Food Research International

Volumn 43, Issue 5, 2010, Pages 1423-1428

  Bueno, Mónica ^a   Culleré, Laura ^a   Cacho, Juan ^a   Ferreira, Vicente ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

Aldehydes; Chemical analysis; Oxidation; Sensory analysis; Wines

Indexed keywords

CHEMICAL COMPOSITIONS; DERIVATIZATION PROCEDURES; EXTREME CONDITIONS; GOOD CORRELATIONS; OXIDATION VELOCITY; PHENYLACETALDEHYDE; RED WINE; SENSORY ANALYSIS; SENSORY CHARACTERISTICS; SENSORY CHARACTERIZATION; SENSORY PROPERTIES; WHITE WINES; WINE MAKING;

ALDEHYDES; CHEMICALS; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; OXIDATION; WINE;

CHEMICAL ANALYSIS;

EID: 77953916642     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.04.003     Document Type: Article

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