Influence of the matrix composition on the volatility and sensory perception of 4-ethylphenol and 4-ethylguaiacol in model wine solutions

Food Chemistry

Volumn 149, Issue , 2014, Pages 197-202

  Petrozziello, Maurizio ^a   Asproudi, Andriani ^a   Guaita, Massimo ^a   Borsa, Daniela ^a   Motta, Silvia ^a   Panero, Loretta ^a   Bosso, Antonella ^a  

^a Consiglio per la Ricerca e Sperimentazione in Agricoltura Centro di Ricerca per l'Enologia ^*  (Italy)

Author keywords

Ethanol; Ethylphenols; HS SPME; Polyphenols; Wine

Indexed keywords

ETHANOL; FERTILIZERS; SENSORY PERCEPTION; WINE; YEAST;

4-ETHYLGUAIACOL; ETHYLPHENOLS; HS-SPME; MATRIX COMPOSITION; MODEL WINE SOLUTIONS; POLYPHENOLS; SOLID-PHASE MICROEXTRACTION; YEAST PROTEINS;

SENSORY ANALYSIS;

4 ETHYLPHENOL; ALCOHOL; POLYPHENOL;

ARTICLE; BIOCHEMICAL COMPOSITION; CONTROLLED STUDY; HORSE; HUMAN; HUMAN EXPERIMENT; MANURE; RED WINE; SENSORY ANALYSIS; SMELLING; SOLID PHASE MICROEXTRACTION; SWEAT; VOLATILIZATION; YEAST;

EQUIDAE;

ETHANOL; ETHYLPHENOLS; HS-SPME; POLYPHENOLS; WINE;

GUAIACOL; HUMANS; PHENOLS; TASTE PERCEPTION; VOLATILIZATION; WINE;

EID: 84887591531     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.10.098     Document Type: Article

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