The formation of wine lactone from grape-derived secondary metabolites

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 2, 2011, Pages 660-664

  Giaccio, Joanne ^a   Capone, Dimitra L ^b   Håkansson, Anders E ^b   Smyth, Heather E ^a,b   Elsey, Gordon M ^a   Sefton, Mark A ^a   Taylor, Dennis K ^a  

^a UNIVERSITY OF ADELAIDE   (Australia)

^b AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

Author keywords

aroma; chiral analysis; flavor; hydrolysis; precursor; wine; Wine lactone

Indexed keywords

AROMA; CHIRAL ANALYSIS; CLOSED VESSELS; ENANTIOMERIC EXCESS; FREE ACIDS; GLUCOSE ESTER; HIGH CONCENTRATION; PRECURSOR; ROOM TEMPERATURE; SECONDARY METABOLITES; SIMULTANEOUS DISTILLATION EXTRACTION;

CHIRALITY; DISTILLATION; ENANTIOMERS; ESSENTIAL OILS; ESTERIFICATION; ESTERS; GLUCOSE; HYDROLYSIS; METABOLITES;

WINE;

LACTONE;

ARTICLE; CHEMISTRY; GRAPE; METABOLISM; STEREOISOMERISM; WINE;

LACTONES; STEREOISOMERISM; VITIS; WINE;

VITACEAE;

EID: 78751504459     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf1038162     Document Type: Article

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