Analytical and sensorial characterization of the aroma of wines produced with sour rotten grapes using GC-O and GC-MS: Identification of key aroma compounds

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 6, 2011, Pages 2543-2553

  Barata, André ^a   Campo, Eva ^b   Malfeito Ferreira, Manuel ^a   Loureiro, Virgílio ^a   Cacho, Juan ^b   Ferreira, Vicente ^b  

^a INSTITUTO SUPERIOR DE AGRONOMIA   (Portugal)

^b UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

lactones; aroma; ethyl phenylacetate; flavor; GC GC; GC O; phenylacetic acid; Sour rot; Trincadeira; wine

Indexed keywords

AROMA; ETHYL PHENYLACETATE; GC-GC; GC-O; PHENYLACETIC ACID; SOUR ROT; TRINCADEIRA;

AMINO ACIDS; ASSOCIATED GAS; FRAGRANCES; FRUITS; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; METABOLISM; WINE;

VOLATILE FATTY ACIDS;

VOLATILE ORGANIC COMPOUND;

ADULT; ARTICLE; CHEMISTRY; EVALUATION; FEMALE; FERMENTATION; GRAPE; HUMAN; MALE; MASS FRAGMENTOGRAPHY; METABOLISM; METHODOLOGY; MICROBIOLOGY; ODOR; SACCHAROMYCES CEREVISIAE; TASTE; WINE;

ADULT; FEMALE; FERMENTATION; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; MALE; ODORS; SACCHAROMYCES CEREVISIAE; TASTE; VITIS; VOLATILE ORGANIC COMPOUNDS; WINE; YOUNG ADULT;

VITACEAE;

EID: 79952761638     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf104141f     Document Type: Article

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