Quality and aromatic sensory descriptors (mainly fresh and dry fruit character) of spanish red wines can be predicted from their aroma-active chemical composition

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 14, 2011, Pages 7916-7924

  San Juan, Felipe ^a   Ferreira, Vicente ^a   Cacho, Juan ^a   Escudero, Ana ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

animal; aroma; fruit; interaction; model; quality; sensory; vegetables; Wine

Indexed keywords

1-HEXANOL; AROMA; CHEMICAL COMPOSITIONS; COMBINED EFFECT; DESCRIPTORS; DIMETHYLSULFIDE; HIGH QUALITY; INTERACTION; METHANETHIOL; PHENYLACETALDEHYDE; RED WINE; SENSORY;

ACETIC ACID; ANIMALS; ESTERIFICATION; ESTERS; FRUITS; PH; WINE;

VOLATILE FATTY ACIDS;

VOLATILE ORGANIC COMPOUND;

ADULT; CHEMISTRY; CONFERENCE PAPER; FEMALE; FRUIT; HUMAN; MALE; MIDDLE AGED; ODOR; SPAIN; WINE;

ADULT; FEMALE; FRUIT; HUMANS; MALE; MIDDLE AGED; ODORS; SPAIN; VOLATILE ORGANIC COMPOUNDS; WINE; YOUNG ADULT;

ANIMALIA;

EID: 79960601201     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf1048657     Document Type: Conference Paper

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