Aroma chemical composition of red wines from different price categories and its relationship to quality

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 20, 2012, Pages 5045-5056

  Juan, Felipe San ^a   Cacho, Juan ^a   Ferreira, Vicente ^a   Escudero, Ana ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

aroma; aroma formation; aroma vectors; price category; quality; red wine

Indexed keywords

ACETOIN; AROMA; AROMA COMPOUNDS; AROMA FORMATION; CHEMICAL COMPOSITIONS; CHROMATOGRAPHIC METHODS; COMMON STRUCTURES; ETHYL ESTERS; ETHYL LACTATE; FUSEL ALCOHOLS; PHENYLACETALDEHYDE; PRICE CATEGORY; RED WINE; SAMPLE SETS; VOLATILE SULFUR COMPOUNDS;

CHROMATOGRAPHIC ANALYSIS; ESTERIFICATION; ESTERS; IMAGE QUALITY; PHENOLS; SULFUR COMPOUNDS; VOLATILE FATTY ACIDS;

COSTS;

VOLATILE ORGANIC COMPOUND;

ARTICLE; COMMERCIAL PHENOMENA; COMPARATIVE STUDY; ECONOMICS; GAS CHROMATOGRAPHY; HUMAN; MASS FRAGMENTOGRAPHY; METHODOLOGY; ODOR; QUALITY CONTROL; SPAIN; WINE;

CHROMATOGRAPHY, GAS; COMMERCE; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; ODORS; QUALITY CONTROL; SPAIN; VOLATILE ORGANIC COMPOUNDS; WINE;

EID: 84861434465     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf2050685     Document Type: Article

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