Volatile components of Negroamaro red wines produced in Apulian Salento area

Food Chemistry

Volumn 132, Issue 4, 2012, Pages 2155-2164

  Tufariello, M ^a   Capone, S ^a   Siciliano, P ^a  

^a CNR   (Italy)

Author keywords

Aroma wine; Gas chromatography mass spectrometry (GC MS); Negroamaro wine; Principal component analysis (PCA); Solid phase extraction (SPE)

Indexed keywords

ESTERS; EXTRACTION; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; ODORS; PHASE SEPARATION; PRINCIPAL COMPONENT ANALYSIS; SULFUR COMPOUNDS; VOLATILE FATTY ACIDS; VOLATILE ORGANIC COMPOUNDS;

AROMA WINE; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GASCHROMATOGRAPHY-MASS SPECTROMETRY; NEGROAMARO WINE; PRINCIPAL COMPONENT ANALYSE; PRINCIPAL-COMPONENT ANALYSIS; RED WINE; SALENTO; SOLID PHASE EXTRACTION; SOLID-PHASE EXTRACTION;

WINE;

ALCOHOL; ALDEHYDE; ESTER; FATTY ACID; LACTONE; PHENOL DERIVATIVE; SULFUR; VOLATILE AGENT;

CONFERENCE PAPER; GRAPE; MASS FRAGMENTOGRAPHY; NONHUMAN; RED WINE; SOLID PHASE EXTRACTION;

VITACEAE; VITIS VINIFERA;

EID: 84857038282     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.11.122     Document Type: Article

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