Reconstitution of the flavor signature of Dornfelder red wine on the basis of the natural concentrations of its key aroma and taste compounds

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 16, 2011, Pages 8866-8874

  Frank, Stephanie ^a   Wollmann, Nadine ^b   Schieberle, Peter ^a   Hofmann, Thomas ^b  

^a DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

^b TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

aroma; flavor matrix interaction; reconstruction; red wine; sensory analysis; taste

Indexed keywords

AROMA; FLAVOR-MATRIX INTERACTION; RED WINE; SENSORY ANALYSIS; TASTE;

ALDEHYDES; ETHANOL; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ION CHROMATOGRAPHY; ISOTOPES; ODOR REMOVAL; WINE;

FLAVOR COMPOUNDS;

VOLATILE ORGANIC COMPOUND;

ARTICLE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; ODOR; TANDEM MASS SPECTROMETRY; TASTE; WINE;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; HUMANS; ODORS; SMELL; TANDEM MASS SPECTROMETRY; TASTE; VOLATILE ORGANIC COMPOUNDS; WINE;

EID: 80051749726     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf202169h     Document Type: Article

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