The Chardonnay wine olfactory concept revisited: A stable core of volatile compounds, and fuzzy boundaries

Food Research International

Volumn 44, Issue 1, 2011, Pages 456-464

  Jaffré, Julien ^a   Valentin, Dominique ^a   Meunier, Jean Marie ^a   Siliani, Alessandra ^b   Bertuccioli, Mario ^b   Le Fur, Yves ^a  

^a CENTRE DES SCIENCES DU GOÛT ET DE L ALIMENTATION   (France)

^b UNIVERSITY OF FLORENCE   (Italy)

Author keywords

Chardonnay wines; Chemical space; Experts; Gas chromatography mass spectrometry selected ion monitoring (GC MS SIM); Sensory evaluation; Typicality level; Volatile compounds

Indexed keywords

CHARDONNAY WINES; CHEMICAL SPACE; EXPERTS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY-SELECTED ION MONITORING (GC-MS-SIM); SENSORY EVALUATION; TYPICALITY LEVEL; VOLATILE COMPOUNDS;

CHEMICAL ANALYSIS; CHEMICAL COMPOUNDS; GAS CHROMATOGRAPHY; IONS; MASS SPECTROMETRY; VOLATILE ORGANIC COMPOUNDS;

WINE;

VITACEAE;

EID: 78651433977     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.09.022     Document Type: Article

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