Characterization of aroma compounds of Verdejo white wines from the La Mancha region by odour activity values

Flavour and Fragrance Journal

Volumn 25, Issue 6, 2010, Pages 456-462

  Sanchez Palomo E ^a   Gomez Garcia Carpintero E ^a   Alonso Villegas, R ^a   Gonzalez Vinas M A ^a  

^a Analytical Chemistry and Food Science Dept   (Spain)

Author keywords

Aromatic series; Odour activity values; Sensory profile; Verdejo wines

Indexed keywords

AROMA COMPOUNDS; AROMATIC SERIES; DENOMINATION OF ORIGINS; ENZYME TREATMENT; LA MANCHA; ODOUR ACTIVITY VALUES; PREFERMENTATIVE MACERATION; SENSORY ANALYSIS; SENSORY PROFILE; SKIN CONTACT; STANDARD METHOD; VERDEJO WINES; VITIS VINIFERA; WHITE WINES; WINE-MAKING;

AROMATIZATION; ENZYMES; WINE;

AROMATIC COMPOUNDS;

FLAVORING AGENT;

AROMA; ARTICLE; CLINICAL ASSESSMENT; ENZYME THERAPY; GRAPE; ODOR; ODOR ACTIVITY VALUE; SENSORY ANALYSIS; SWEETNESS; VERDEJO; WINE;

VITIS VINIFERA;

EID: 77958558971     PISSN: 08825734     EISSN: 10991026     Source Type: Journal    
DOI: 10.1002/ffj.2005     Document Type: Article

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