PTR-MS monitoring of volatiles fingerprint evolution during grape must cooking

LWT

Volumn 51, Issue 1, 2013, Pages 356-360

  Dimitri, Gloria ^a   van Ruth, Saskia M ^b   Sacchetti, Giampiero ^a   Piva, Andrea ^a   Alewijn, Martin ^b   Arfelli, Giuseppe ^a  

^a UNIVERSITY OF TERAMO   (Italy)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Cooking; Grape must; Maillard reaction; PTR MS; Volatile compounds

Indexed keywords

CHEMICAL REACTIONS; COOKING; MASS SPECTROMETRY; MOLECULES; PROCESSING; PROTON TRANSFER;

GRAPE MUST; MAILLARD REACTION; NON-ENZYMATIC BROWNING; PROCESSING TEMPERATURE; PROTON-TRANSFER REACTION MASS SPECTROMETRIES; PTR-MS; SHORT-TIME TREATMENTS; VOLATILE COMPOUNDS;

VOLATILE ORGANIC COMPOUNDS;

VITACEAE;

EID: 84871088739     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.10.004     Document Type: Article

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