Bound aroma compounds of Gual and Listán blanco grape varieties and their influence in the elaborated wines

Food Chemistry

Volumn 127, Issue 3, 2011, Pages 1153-1162

  Rodríguez Bencomo, Juan J ^a   Cabrera Valido, Héctor M ^a   Pérez Trujillo, Juan P ^a   Cacho, Juan ^b  

^a UNIVERSIDAD DE LA LAGUNA   (Spain)

^b UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

Aroma precursors; GC; GC MS; Gual; List n blanco; Odour activity value; Volatile compounds; Wine

Indexed keywords

AROMA PRECURSORS; GC; GC-MS; GUAL; ODOUR ACTIVITY VALUE; VOLATILE COMPOUNDS;

DICHLOROMETHANE; FRUITS; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; RESINS; WINE;

VOLATILE ORGANIC COMPOUNDS;

4 HYDROXYBENZALDEHYDE; AGLYCONE; BENZYL ALCOHOL; DICHLOROMETHANE; FLAVORING AGENT; LINALOOL; PHENOL DERIVATIVE; TERPINEOL; VANILLIN; VOLATILE AGENT;

ABSORPTION; ARTICLE; GRAPE; GUAL; HYDROLYSIS; LISTAN BLANCO; MASS FRAGMENTOGRAPHY; NONHUMAN; WINE;

VITACEAE;

EID: 79952535675     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.01.117     Document Type: Article

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