Active odorants in Mouratón grapes from shoulders and tips into the bunch

Food Chemistry

Volumn 133, Issue 4, 2012, Pages 1362-1372

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

Indexed keywords

AROMA COMPOUNDS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GRAPES; TIPS; VITIS VINIFERA;

AROMATIC COMPOUNDS; AROMATIZATION; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; SEPARATION; SHOULDERS (ROAD);

FRUITS;

ALCOHOL; ALDEHYDE; AROMATIC COMPOUND; NORISOPRENOID; TERPENE; VOLATILE AGENT;

ACIDITY; AROMA; ARTICLE; CHEMICAL COMPOSITION; FRUIT RIPENING; GEL CHROMATOGRAPHY; GRAPE; HYDROLYSIS; MASS SPECTROMETRY; WINE;

VITACEAE; VITIS VINIFERA;

EID: 84859790199     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.01.113     Document Type: Article

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