Glycosylation of smoke-derived volatile phenols in grapes as a consequence of grapevine exposure to bushfire smoke

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 20, 2010, Pages 10989-10998

  Hayasaka, Yoji ^a   Baldock, Gayle A ^a   Parker, Mango ^a   Pardon, Kevin H ^a   Black, Cory A ^a   Herderich, Markus J ^a   Jeffery, David W ^a  

^a AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

Author keywords

Bushfire; Glycosides; Grapes; HPLC MS MS; Smoke exposure; Smoke taint; Volatile phenols; Wine

Indexed keywords

ACID HYDROLYSIS; AGLYCONES; BUSHFIRE; CABERNET-SAUVIGNON; ELEVATED LEVEL; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GLYCOSYLATED; GRAPES; HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY-TANDEM MASS SPECTROMETRY; HPLC-MS/MS; SYRINGOL; VOLATILE PHENOLS;

ALCOHOLS; FRUITS; GAS CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; MASS SPECTROMETRY; SMOKE; SMOKE ABATEMENT; SUGARS; WINE;

PHENOLS;

VITACEAE; VITIS;

GLYCOSIDE; PHENOL DERIVATIVE; PLANT EXTRACT; SMOKE;

ANALYSIS; CHEMISTRY; GLYCOSYLATION; SMOKE; VITIS; VOLATILIZATION;

GLYCOSIDES; GLYCOSYLATION; PHENOLS; PLANT EXTRACTS; SMOKE; VITIS; VOLATILIZATION;

EID: 78049236185     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf103045t     Document Type: Article

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