Odor potency of aroma compounds in Riesling and Vidal blanc table wines and icewines by gas chromatography-olfactometry-mass spectrometry

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 11, 2012, Pages 2874-2883

  Bowen, Amy J ^a,b   Reynolds, Andrew G ^a  

^a BROCK UNIVERSITY   (Canada)

^b VINELAND RESEARCH AND INNOVATION CENTRE   (Canada)

Author keywords

damascenone; esters; odor activity values; volatile analysis; wine aroma

Indexed keywords

1-HEXANOL; 1-OCTEN-3-OL; AROMA COMPOUNDS; DILUTION ANALYSIS; ETHYL HEXANOATE; ETHYL OCTANOATE; STIR BAR; VOLATILE ANALYSIS; VOLATILE COMPOSITION; WINE AROMA; WINE AROMAS;

CHROMATOGRAPHY; ESTERS; MASS SPECTROMETRY; WINE;

ESSENTIAL OILS;

VOLATILE ORGANIC COMPOUND;

ARTICLE; EVALUATION; HUMAN; MASS FRAGMENTOGRAPHY; METHODOLOGY; ODOR; WINE;

GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; ODORS; SMELL; VOLATILE ORGANIC COMPOUNDS; WINE;

EID: 84858775436     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf203314j     Document Type: Article

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