Application of glycosidic aroma precursors to enhance the aroma and sensory profile of dealcoholised wines

Food Research International

Volumn 51, Issue 2, 2013, Pages 450-457

  Rodríguez Bencomo, Juan José ^a   Selli, Serkan ^b   Muñoz González, Carolina ^a   Martín Álvarez, Pedro J ^a   Pozo Bayón, Maria Angeles ^a  

^a INSTITUTE OF FOOD SCIENCE RESEARCH CIAL   (Spain)

^b CUKUROVA UNIVERSITY   (Turkey)

Author keywords

AEDA GC O; Dealcoholised wines; Grape glycosidic aroma precursors; Sensory descriptive analysis; Volatile compounds

Indexed keywords

AEDA-GC-O; AGLYCONES; AROMA PROFILES; DILUTION FACTORS; GLYCOSIDASES; GRAPE GLYCOSIDIC AROMA PRECURSORS; MULTIVARIATE STATISTICAL ANALYSIS; SENSORY DESCRIPTIVE ANALYSIS; SENSORY PROFILES; TECHNOLOGICAL APPLICATIONS; VOLATILE COMPOUNDS; VOLATILE PROFILE; WHITE WINES;

ENZYMES; FRUITS; WINE;

VOLATILE ORGANIC COMPOUNDS;

EID: 84873902441     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.12.057     Document Type: Article

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