Wine matrix compounds affect perception of wine aromas

Annual Review of Food Science and Technology

Volumn 4, Issue 1, 2013, Pages 1-20

  Villamor, Remedios R ^a   Ross, Carolyn F ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

ethanol; impact odorants; polysaccharides; tannin; threshold; wine matrix interactions

Indexed keywords

ALCOHOLIC BEVERAGES; COMPONENT INTERACTION; IMPACT ODORANTS; NONVOLATILE FRACTION; RECENT RESEARCHES; THRESHOLD; VOLATILE FRACTIONS; WINE MATRIX;

CHEMICAL PROPERTIES; ETHANOL; FLAVOR COMPOUNDS; POLYSACCHARIDES; TANNINS;

WINE;

ALCOHOL; PHENOL DERIVATIVE; POLYSACCHARIDE; VOLATILE ORGANIC COMPOUND;

ODOR; PHYSIOLOGY; REVIEW; SMELLING; TASTE; WINE;

ETHANOL; ODORS; OLFACTORY PERCEPTION; PHENOLS; POLYSACCHARIDES; TASTE; VOLATILE ORGANIC COMPOUNDS; WINE;

MLCS; MLOWN;

EID: 84874895841     PISSN: 19411413     EISSN: 19411421     Source Type: Journal    
DOI: 10.1146/annurev-food-030212-182707     Document Type: Article

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