Aroma release of a model wine solution as influenced by the presence of non-volatile components. Effect of commercial tannin extracts, polysaccharides and artificial saliva

Food Research International

Volumn 44, Issue 5, 2011, Pages 1561-1570

  Mitropoulou, Athina ^a   Hatzidimitriou, Efimia ^a   Paraskevopoulou, Adamantini ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Arabinogalactan; Aroma; Grape seed tannins; Grape skin tannins; Pectin; Saliva; SPME; Wine; Wine polysaccharides

Indexed keywords

ARABINOGALACTAN; AROMA; GRAPE SEEDS; GRAPE SKIN TANNINS; PECTIN; SALIVA; SPME;

BODY FLUIDS; FRUITS; HYDROPHOBICITY; POLYSACCHARIDES; SEED; WINE;

EXTRACTION;

VITACEAE;

EID: 79957588515     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.04.023     Document Type: Article

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