Identification of impact odorants contributing to fresh mushroom off-flavor in wines: Incidence of their reactivity with nitrogen compounds on the decrease of the olfactory defect

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 7, 2011, Pages 3264-3272

  Pons, Monique ^a   Dauphin, Brunhilde ^a   La Guerche, Stephane ^a,f   Pons, Alexandre ^a   Lavigne Cruege, Valérie ^a   Shinkaruk, Svitlana ^b,c   Bunner, Denis ^d   Richard, Tristan ^e   Monti, Jean Pierre ^e   Darriet, Philippe ^a  

^a UNIVERSITÉ DE BORDEAUX   (France)

^b ENITA de Bordeaux   (France)

^c INSTITUT DES SCIENCES MOLÉCULAIRES   (France)

^d Comité Interprofessionnel du Vin de Champagne ^*  (France)

^e Bordeaux Segalen University   (France)

^f SARCO   (France)

Author keywords

[No Author keywords available]

Indexed keywords

CONCENTRATION LEVELS; GLUTATHIONES; GRAPE VARIETY; INTERNAL STANDARDS; MULTIDIMENSIONAL GAS CHROMATOGRAPHY; OFF-FLAVORS; TRACE COMPOUNDS; TRIPEPTIDE;

AMINO ACIDS; DEUTERIUM; FLAVOR COMPOUNDS; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; NITROGEN COMPOUNDS; WINE;

GAS CHROMATOGRAPHY;

1 OCTEN 3 ONE; 1-OCTEN-3-ONE; KETONE; NITROGEN;

AGARICALES; CHEMISTRY; CONFERENCE PAPER; GAS CHROMATOGRAPHY; MASS FRAGMENTOGRAPHY; ODOR; TASTE; WINE;

AGARICALES; CHROMATOGRAPHY, GAS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; KETONES; NITROGEN; ODORS; SMELL; TASTE; WINE;

BASIDIOMYCOTA; VITACEAE;

EID: 79953846549     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf104215a     Document Type: Article

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