Study of the volatile composition and sensory characteristics of new Sherry vinegar-derived products by maceration with fruits

LWT

Volumn 50, Issue 2, 2013, Pages 469-479

  Cejudo Bastante, María Jesús ^a   Durán, Enrique ^a   Castro, Remedios ^a   Rodríguez Dodero, M Carmen ^a   Natera, Ramón ^a   García Barroso, Carmelo ^a  

^a UNIVERSITY OF CÁDIZ   (Spain)

Author keywords

Fruits; Maceration; Sensory analysis; Sherry vinegar; Volatile compounds

Indexed keywords

CITRUS FRUITS; FRUITS; LIME; SENSORY ANALYSIS; VOLATILE ORGANIC COMPOUNDS; WINE;

DERIVED PRODUCTS; MACERATION; SENSORY CHARACTERISTICS; SHERRY VINEGARS; STATISTICAL STUDY; VOLATILE COMPOSITION; VOLATILE COMPOUNDS; VOLATILE PROFILE;

ACETIC ACID;

CITRUS LIMON; CITRUS X PARADISI; FRAGARIA X ANANASSA;

EID: 84867880097     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.08.022     Document Type: Article

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