Impact of perceptive interactions on red wine fruity aroma

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 50, 2012, Pages 12260-12269

  Lytra, Georgia ^a,b   Tempere, Sophie ^a,b   Revel, Gilles De ^a,b   Barbe, Jean Christophe ^a,b  

^a UNIVERSITÉ DE BORDEAUX   (France)

^b EA 4577   (France)

Author keywords

aroma enhancer suppressor; aromatic reconstitutions; fruity aroma; perceptive interactions; red wine

Indexed keywords

ACETOIN; ADDITIVE EFFECTS; AROMA ENHANCER/SUPPRESSOR; AROMATIC RECONSTITUTIONS; BUTYROLACTONES; DESCRIPTORS; DIACETYL; FRUITY AROMA; PERCEPTION THRESHOLDS; PREPARATIVE HPLC; RED WINE; SENSORY PROFILES;

ACETIC ACID; AROMATIZATION; FRUITS; PH; WINE;

AROMATIC COMPOUNDS;

ARTICLE; CHEMISTRY; FRUIT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS FRAGMENTOGRAPHY; ODOR; WINE;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FRUIT; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; ODORS; WINE;

EID: 84871317572     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf302918q     Document Type: Article

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