Identification of ethyl 2-hydroxy-4-methylpentanoate in red wines, a compound involved in blackberry aroma

Food Chemistry

Volumn 132, Issue 1, 2012, Pages 230-236

  Falcao, L D ^a,b   Lytra, G ^a,b,c   Darriet, P ^a,b   Barbe, J C ^a,b,c  

^a UNIVERSITÉ DE BORDEAUX   (France)

^b CEMAGREF   (France)

^c ENITA de Bordeaux   (France)

Author keywords

Blackberry flavour; Ethyl 2 hydroxy 4 methylpentanoate; GC GC MS; Red wine; Sensory analysis

Indexed keywords

FRUITS; WINE;

AVERAGE CONCENTRATION; DESCRIPTORS; ETHYL 2-HYDROXY-4-METHYLPENTANOATE; ETHYL BUTANOATE; GAS CHROMATOGRAPHY-OLFACTOMETRY; GC-GC-MS; PERCEPTION THRESHOLDS; RED WINE; SENSORY ANALYSIS; TWO DIMENSIONAL GAS CHROMATOGRAPHY;

GAS CHROMATOGRAPHY;

BUTYRIC ACID ETHYL ESTER; ESTER; ETHYL 2 HYDROXY 4 METHYLPENTANOATE; FLAVORING AGENT; UNCLASSIFIED DRUG; ETHYL 2-HYDROXY-4-METHYLPENTANOATE; VALERIC ACID DERIVATIVE;

AROMA; ARTICLE; BLACKBERRY; CHEMICAL INTERACTION; COLUMN CHROMATOGRAPHY; FRACTIONATION; GAS CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS FRAGMENTOGRAPHY; OLFACTOMETRY; PERCEPTIVE THRESHOLD; RED WINE; TWO DIMENSIONAL DIFFERENCE GEL ELECTROPHORESIS; ANALYSIS; CHEMISTRY; FRUIT; HUMAN; ODOR; PROCEDURES; RUBUS; WINE;

RUBUS;

FRUIT; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; ODORS; RUBUS; VALERATES; WINE;

EID: 84355162796     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.10.061     Document Type: Article

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