Influence of phenolic compounds on the sensorial perception and volatility of red wine esters in model solution: An insight at the molecular level

Food Chemistry

Volumn 140, Issue 1-2, 2013, Pages 76-82

  Lorrain, Bénédicte ^a,b   Tempere, Sophie ^a,b   Iturmendi, Nerea ^c   Moine, Virginie ^c   De Revel, Gilles ^a,b   Teissedre, Pierre Louis ^a,b  

^a UNIVERSITÉ DE BORDEAUX   (France)

^b EA 4577   (France)

^c Laffort   (France)

Author keywords

(+) Catechin; Esters; Gallic acid; HS GC MS; Polyphenol aroma interaction; Sensory evaluation

Indexed keywords

(+)-CATECHIN; GALLIC ACIDS; HS-GC-MS; POLYPHENOL-AROMA INTERACTION; SENSORY EVALUATION;

ESTERIFICATION; ESTERS; FLAVONOIDS; VOLATILE FATTY ACIDS; VOLATILE ORGANIC COMPOUNDS;

PHENOLS;

BUTYRIC ACID ETHYL ESTER; CATECHIN; ESTER; GALLIC ACID DERIVATIVE; ISOPENTYL ACETATE; PHENOL DERIVATIVE; PROANTHOCYANIDIN; VOLATILE AGENT;

APPLE; AROMA; ARTICLE; BANANA; CHEESE; CONFORMATION; GAS CHROMATOGRAPHY; ION MONITORING; KIWIFRUIT; LIMIT OF DETECTION; PERCEPTION; QUADRUPOLE MASS SPECTROMETRY; RED WINE; REPRODUCIBILITY; SENSORY ANALYSIS; SENSORY EVALUATION; STEREOSPECIFICITY; STRAWBERRY;

ESTERS; HUMANS; ODORS; PHENOLS; TASTE PERCEPTION; VOLATILIZATION; WINE;

EID: 84874937494     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.02.048     Document Type: Article

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