Evaluation of a volatile aroma preference of commercial red wines in Korea: Sensory and gas chromatography characterization

Food Science and Biotechnology

Volumn 19, Issue 1, 2010, Pages 43-49

  Yoo, Ki Seon ^a   Kim, Ji Eun ^a   Moon, Jin Seok ^a   Jung, Jee Yun ^a   Kim, Ji Sun ^a   Yoon, Hyang Sik ^b   Choi, Hye Sun ^c   Kim, Myoung Dong ^d   Shin, Chul Soo ^e   Han, Nam Soo ^a  

^a Chungbuk National University   (South Korea)

^b Chungcheongbuk do Agricultural Research and Extension Services   (South Korea)

^c National Institute of Animal Science   (South Korea)

^d Kangwon National Unversity   (South Korea)

^e APTechnology Inc   (South Korea)

Author keywords

'Cabernet Sauvignon'; 'Campbell Early'; Sensory test; Volatile compound; Wine

Indexed keywords

'CAMPBELL EARLY'; CABERNET-SAUVIGNON; CAMPBELL; ETHYL ESTERS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; ISOAMYL ALCOHOL; RED WINE; SENSORY TEST; VOLATILE COMPOUND; VOLATILE COMPOUNDS;

BLENDING; ESTERIFICATION; ESTERS; FRUITS; MASS SPECTROMETRY; PHENOLS; PROPANE; VOLATILE ORGANIC COMPOUNDS; WINE;

GAS CHROMATOGRAPHY;

VITACEAE;

EID: 79957627854     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-010-0006-1     Document Type: Article

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