Characterization of different fruit wines made from cacao, cupuassu, gabiroba, jaboticaba and umbu

LWT

Volumn 43, Issue 10, 2010, Pages 1564-1572

  Duarte, Whasley F ^a,b   Dias, Disney R ^c   Oliveira, José M ^b   Teixeira, José A ^b   de Almeida e Silva, João B ^d   Schwan, Rosane F ^a  

^a FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

^b UNIVERSITY OF MINHO   (Portugal)

^c Centro Universitario de Lavras   (Brazil)

^d UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Alcoholic beverages; Aroma; Tropical fruits gas chromatography mass spectrometry

Indexed keywords

CARBONYL COMPOUNDS; FRUITS; IONIZATION OF GASES; MASS SPECTROMETRY; PRINCIPAL COMPONENT ANALYSIS; SULFUR COMPOUNDS; WINE;

AROMA; CUPUASSU; FRUIT WINES; GABIROBA; GAS CHROMATOGRAPHY-FLAME IONIZATION DETECTIONS; GASCHROMATOGRAPHY-MASS SPECTROMETRY; JABOTICABA; MINOR COMPOUNDS; TROPICAL FRUIT GAS CHROMATOGRAPHY-MASS SPECTROMETRY; TROPICAL FRUITS;

GAS CHROMATOGRAPHY;

MYRCIARIA CAULIFLORA; THEOBROMA CACAO;

EID: 77956617165     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.03.010     Document Type: Article

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