Effect of oxygen on volatile and sensory characteristics of Cabernet Sauvignon during secondary shelf life

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 21, 2011, Pages 11657-11666

  Lee, Dong Hyun ^a   Kang, Bo Sik ^a   Park, Hyun Jin ^a  

^a Korea University   (South Korea)

Author keywords

Cabernet Sauvignon; OPLS DA; PCA; red wine oxidation; secondary shelf life; volatile compounds

Indexed keywords

CABERNET-SAUVIGNON; OPLS-DA; PCA; RED WINE; SHELF LIFE; VOLATILE COMPOUNDS;

DATA HANDLING; EXTRACTION; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; MULTIVARIANT ANALYSIS; OXIDATION; PATTERN RECOGNITION; PRINCIPAL COMPONENT ANALYSIS; SATURATED FATTY ACIDS; STATISTICAL MECHANICS; VOLATILE ORGANIC COMPOUNDS;

WINE;

FLAVORING AGENT; OXYGEN; VOLATILE ORGANIC COMPOUND;

ADULT; ARTICLE; CHEMISTRY; FEMALE; FOOD HANDLING; HUMAN; MALE; MIDDLE AGED; TASTE; VITIS; WINE;

ADULT; FEMALE; FLAVORING AGENTS; FOOD HANDLING; HUMANS; MALE; MIDDLE AGED; OXYGEN; TASTE; VITIS; VOLATILE ORGANIC COMPOUNDS; WINE;

ANIMALIA;

EID: 80455134837     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf200759d     Document Type: Article

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