Influence of volatile thiols in the development of blackcurrant aroma in red wine

Food Chemistry

Volumn 142, Issue , 2014, Pages 242-248

  Rigou, Peggy ^a   Triay, Aurélie ^a   Razungles, Alain ^a  

^a SPO   (France)

Author keywords

Blackcurrant aroma; GC MS; Red wines; Sensory analysis; Varietal thiols

Indexed keywords

CHEMICAL ANALYSIS; ODORS;

BLACKCURRANT; CLASSIFICATION TESTS; DESCRIPTIVE SENSORY ANALYSIS; GC/MS; HEXYL ACETATE; RED WINE; VARIABLE ANALYSIS; VARIETAL THIOLS;

SENSORY ANALYSIS;

THIOL DERIVATIVE; VOLATILE AGENT;

AROMA; ARTICLE; BLACK CURRANT; CHEMICAL ANALYSIS; CONCENTRATION (PARAMETERS); PERCEPTION; QUANTITATIVE ANALYSIS; RED WINE; SENSORY ANALYSIS; VALIDATION PROCESS;

EID: 84881010288     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.07.024     Document Type: Article

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