Free and bound volatile compounds as markers of aromatic typicalness of Moravia Dulce, Rojal and Tortosí red wines

Food Chemistry

Volumn 131, Issue 1, 2012, Pages 90-98

  Gomez Garcia Carpintero E ^a   Sanchez Palomo E ^a   Gomez Gallego M A ^a   Gonzalez Vinas M A ^a  

^a Analytical Chemistry and Food Science Dept   (Spain)

Author keywords

Free and bound volatile compounds; Gas chromatography mass spectrometry; Red wine; Sensory analysis

Indexed keywords

AROMA COMPOUNDS; BOUND AROMA COMPOUNDS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GC-MS ANALYSIS; GRAPE VARIETY; LA MANCHA; RED WINE; SENSORY ANALYSIS; SOLID-PHASE EXTRACTION; VOLATILE COMPOUNDS;

EXTRACTION; FRUITS; MASS SPECTROMETRY; VOLATILE ORGANIC COMPOUNDS; WINE;

GAS CHROMATOGRAPHY;

BENZENE DERIVATIVE; VOLATILE AGENT;

AROMA; ARTICLE; FOOD COMPOSITION; GAS CHROMATOGRAPHY; GRAPE; HYDROLYSIS; MASS SPECTROMETRY; MORAVIA DULCE; RED WINE; ROJAL; SENSORY ANALYSIS; SOLID PHASE EXTRACTION; TORTOSI;

VITACEAE;

EID: 80054041754     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.08.035     Document Type: Article

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