Evaluation of key odorants in sauvignon blanc wines using three different methodologies

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 25, 2012, Pages 6293-6302

  Benkwitz, Frank ^a   Nicolau, Laura ^a   Lund, Cynthia ^b,c   Beresford, Michelle ^b   Wohlers, Mark ^b   Kilmartin, Paul A ^a  

^a UNIVERSITY OF AUCKLAND   (New Zealand)

^b THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

^c Horizon Lund Consulting   (United States)

Author keywords

aroma extract dilution analysis; aroma reconstitution; odor activity value; Sauvignon blanc

Indexed keywords

AROMA COMPOUNDS; AROMA DETECTION; AROMA EXTRACT DILUTION ANALYSIS; AROMA RECONSTITUTION; COMPLEX MIXTURE; FINAL APPROACH; HIGHER ALCOHOLS; MARLBOROUGH; METHOXYPYRAZINES; SAUVIGNON BLANC; SENSORY PROPERTIES; SINGLE COMPOUND;

ESTERS; OLEFINS;

ESTERIFICATION;

3 MERCAPTOHEXANOL; 3-MERCAPTOHEXANOL; BETA DAMASCENONE; BETA-DAMASCENONE; ETHER DERIVATIVE; HEXANOL; NORISOPRENOID; THIOL DERIVATIVE;

ADULT; ARTICLE; CHEMICAL ANALYSIS; COMPARATIVE STUDY; FEMALE; HUMAN; MALE; MASS FRAGMENTOGRAPHY; METHODOLOGY; MIDDLE AGED; ODOR; WINE;

ADULT; CHEMISTRY TECHNIQUES, ANALYTICAL; ETHERS; FEMALE; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HEXANOLS; HUMANS; MALE; MIDDLE AGED; NORISOPRENOIDS; ODORS; SMELL; SULFHYDRYL COMPOUNDS; WINE;

EID: 84862860561     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf300914n     Document Type: Article

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