Main odorants in Jura flor-sherry wines. Relative contributions of sotolon, abhexon, and theaspirane-derived compounds

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 1, 2012, Pages 380-387

  Collin, Sonia ^a   Nizet, Sabrina ^a   Claeys Bouuaert, Thomas ^a   Despatures, Pierre Marie ^a  

^a UNIVERSITÉ CATHOLIQUE DE LOUVAIN   (Belgium)

Author keywords

abhexon; aroma; grenadine; Jura wines; sotolon; theaspirane

Indexed keywords

ABHEXON; AROMA; GRENADINE; SOTOLON; THEASPIRANE;

ALDEHYDES; ETHANE; FINITE DIFFERENCE METHOD; FRUITS; MASS SPECTROMETRY;

GAS CHROMATOGRAPHY;

4,5 DIMETHYL 3 HYDROXY 2(5H) FURANONE; 4,5-DIMETHYL-3-HYDROXY-2(5H)-FURANONE; ABHEXON; DRUG DERIVATIVE; FURAN DERIVATIVE; GAMMA BUTYROLACTONE; NORISOPRENOID;

ARTICLE; CHEMISTRY; FERMENTATION; MASS FRAGMENTOGRAPHY; METABOLISM; MICROBIOLOGY; ODOR; SACCHAROMYCETALES; VITIS; WINE;

4-BUTYROLACTONE; FERMENTATION; FURANS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; NORISOPRENOIDS; ODORS; SACCHAROMYCETALES; VITIS; WINE;

GOSSYPIUM HIRSUTUM; VITACEAE;

EID: 84855820361     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf203832c     Document Type: Article

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