Hydrolysis and formation of volatile esters in New Zealand Sauvignon blanc wine

Food Chemistry

Volumn 135, Issue 2, 2012, Pages 486-493

  Makhotkina, Olga ^a   Kilmartin, Paul A ^a  

^a UNIVERSITY OF AUCKLAND   (New Zealand)

Author keywords

3 Mercaptohexanol acetate; Activation energy; Aroma compounds; Sauvignon blanc; Volatile esters; White wine

Indexed keywords

3-MERCAPTOHEXANOL ACETATE; AROMA COMPOUNDS; SAUVIGNON BLANC; VOLATILE ESTER; WHITE WINES;

ACTIVATION ENERGY; BOTTLES; ESTERIFICATION; HYDROLYSIS; RATE CONSTANTS; SELF ASSEMBLY; VOLATILE FATTY ACIDS; WINE;

ESTERS;

3 MERCAPTOHEXANOL ACETATE; ACETIC ACID DERIVATIVE; AROMATIC COMPOUND; ESTER; FATTY ACID DERIVATIVE; THIOL; UNCLASSIFIED DRUG; VOLATILE AGENT;

AROMA; ARTICLE; CHEMICAL COMPOSITION; FOOD ANALYSIS; GAS CHROMATOGRAPHY; HYDROLYSIS; MASS FRAGMENTOGRAPHY; NEW ZEALAND; STORAGE TEMPERATURE; TEMPERATURE SENSE; WINE; WINE INDUSTRY;

ESTERS; HYDROLYSIS; KINETICS; NEW ZEALAND; VOLATILIZATION; WINE;

EID: 84863915829     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.05.034     Document Type: Article

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