Characterization of odor-active compounds in guava wine

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 9, 2011, Pages 4885-4890

  Pino, Jorge A ^a   Queris, Oscar ^a  

^a Food Industry Research Institute   (Cuba)

Author keywords

Aroma extract dilution analysis (AEDA); Gas chromatography mass spectrometry; Gas chromatography ; Guava wine; Key odorant; Lfactometry; Odor activity value

Indexed keywords

AROMA EXTRACT DILUTION ANALYSIS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GUAVA WINES; KEY ODORANT; LFACTOMETRY;

ALDEHYDES; CHROMATOGRAPHIC ANALYSIS; ESTERS; GASES; KETONES; MASS SPECTROMETRY; ODOR REMOVAL; OLEFINS; PHENOLS; SOLVENT EXTRACTION; SOLVENTS; VOLATILE FATTY ACIDS; VOLATILE ORGANIC COMPOUNDS; WINE;

GAS CHROMATOGRAPHY;

VOLATILE ORGANIC COMPOUND;

ARTICLE; CHEMISTRY; GUAVA; HUMAN; MASS FRAGMENTOGRAPHY; ODOR; TASTE; WINE;

GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; ODORS; PSIDIUM; TASTE; VOLATILE ORGANIC COMPOUNDS; WINE;

PSIDIUM;

EID: 79955693771     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf2011112     Document Type: Article

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