Use of electronic nose, validated by GC-MS, to establish the optimum off-vine dehydration time of wine grapes

Food Chemistry

Volumn 130, Issue 2, 2012, Pages 447-452

  Lopez De Lerma, Nieves ^a   Bellincontro, Andrea ^b   Mencarelli, Fabio ^b   Moreno, Juan ^a   Peinado, Rafael A ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

^b TUSCIA UNIVERSITY   (Italy)

Author keywords

Electronic nose; Grape dehydration; Sweet wines; Volatile compounds

Indexed keywords

DRYING TIME; ELECTRONIC NOSE; GRAPE DEHYDRATION; LAST STAGE; MULTIPLE REGRESSION ANALYSIS; SWEET WINES; VOLATILE COMPOUNDS;

DEHYDRATION; DEWATERING; DISCRIMINANT ANALYSIS; FRUITS; GAS CHROMATOGRAPHY; REGRESSION ANALYSIS; SUGARS; VOLATILE ORGANIC COMPOUNDS; WINE;

ARTIFICIAL ORGANS;

2 BUTANOL; 2 HEXENAL; 2,3 BUTANEDIONE; ACETAL; ACETOIN; ALCOHOL DERIVATIVE; BENZYL ALCOHOL; BUTANOL; BUTYROLACTONE; CARBONYL DERIVATIVE; CARBOXYLIC ACID DERIVATIVE; DECANOIC ACID; ESTER; FURFURAL; HEXANOL; ISOBUTANOL; ISOPENTYL ALCOHOL; LACTIC ACID ETHYL ESTER; LACTONE DERIVATIVE; OCTANOIC ACID; PENTANOL; SUGAR;

AROMA; ARTICLE; CHEMICAL PARAMETERS; CONCENTRATION (PARAMETERS); CORRELATIONAL STUDY; DISCRIMINANT ANALYSIS; ELECTRONIC NOSE; ELECTRONICS; GRAPE; MASS FRAGMENTOGRAPHY; VALIDATION STUDY; VINE DEHYDRATION TIME; WINE;

VITACEAE; VITIS VINIFERA;

EID: 80052261939     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.07.058     Document Type: Article

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