Aroma potential of Brancellao grapes from different cluster positions

Food Chemistry

Volumn 132, Issue 1, 2012, Pages 112-124

  Noguerol Pato, R ^a   Gonzalez Barreiro C ^a   Cancho Grande, B ^a   Santiago, J L ^b   Martinez M C ^b   Simal Gandara J ^a  

^a UNIVERSITY OF VIGO   (Spain)

^b MISIÓN BIOLÓGICA DE GALICIA CSIC   (Spain)

Author keywords

Aroma compounds; Gas chromatography mass spectrometry (GC MS); Grapes; Odour activity value (OAV); Shoulders; Tips; Vitis vinifera L. cv. Brancellao

Indexed keywords

ALDEHYDES; AROMATIZATION; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; ORGANIC COMPOUNDS; PHENOLS; SHOULDERS (ROAD);

AROMA COMPOUNDS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY (GC-MS); GRAPES; TIPS; VITIS VINIFERA;

FRUITS;

ALCOHOL; ALDEHYDE; AROMATIC COMPOUND; BETA IONONE; NORISOPRENOID; PANTOLACTONE; PHENOL; TERPENE; VOLATILE ORGANIC COMPOUND;

ACIDITY; AROMA; ARTICLE; BERRY; FRUIT DEVELOPMENT; GRAPE; MASS FRAGMENTOGRAPHY; NONHUMAN; ODOR; CHEMISTRY; PROCEDURES; VITIS;

VITACEAE; VITIS; VITIS VINIFERA;

GAS CHROMATOGRAPHY-MASS SPECTROMETRY; SMELL; VITIS; VOLATILE ORGANIC COMPOUNDS;

EID: 84355161592     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.10.042     Document Type: Article

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