Evolution of the aromatic profile in Garnacha Tintorera grapes during raisining and comparison with that of the naturally sweet wine obtained

Food Chemistry

Volumn 139, Issue 1-4, 2013, Pages 1052-1061

  Noguerol Pato, R ^a   Gonzalez Alvarez M ^a   Gonzalez Barreiro C ^a   Cancho Grande, B ^a   Simal Gandara J ^a  

^a UNIVERSITY OF VIGO   (Spain)

Author keywords

Gas chromatography mass spectrometry (GC MS); Grapes; Odour activity value (OAV); Raisining; Vitis vinifera L. cv. Garnacha Tintorera; Volatile compounds

Indexed keywords

GAS CHROMATOGRAPHY-MASS SPECTROMETRIES (GC-MS); GRAPES; ODOUR ACTIVITY VALUE (OAV); RAISINING; VITIS VINIFERA L. CV. GARNACHA TINTORERA; VOLATILE COMPOUNDS;

AROMATIC COMPOUNDS; AROMATIZATION; DEHYDRATION; FRUITS; GAS CHROMATOGRAPHY;

VOLATILE ORGANIC COMPOUNDS;

APOCYNIN; AROMATIC COMPOUND; BENZALDEHYDE; BENZOIC ACID; BUTANOL; BUTYRIC ACID; CITRONELLOL; DECANOIC ACID; GAMMA BUTYROLACTONE; GERANIOL; GUAIACOL; HEXANAL; HEXANOIC ACID; HEXANOL; ISOBUTANOL; ISOBUTYRIC ACID; ISOPENTYL ALCOHOL; ISOVALERIC ACID; LINALOOL; NEROL; NORISOPRENOID; OCTANOIC ACID; OCTANOL; PARA CRESOL; PHENETHYL ALCOHOL; SYRINGOL; TERPENE DERIVATIVE; TERPINEOL; VANILLIC ACID; VOLATILE AGENT;

ARTICLE; BODY WATER; CHROMATOGRAPHY; COMPARATIVE STUDY; GARNACHA TINTORERA; GRAPE; NONHUMAN; POSTHARVEST DEHYDRATION; POSTHARVEST PERIOD; WATER LOSS; WINE;

FRUIT; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; ODORS; VITIS; VOLATILE ORGANIC COMPOUNDS; WINE;

VITACEAE; VITIS VINIFERA;

EID: 84875940337     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.12.048     Document Type: Article

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