Impact of the nonvolatile wine matrix composition on the in vivo aroma release from wines

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 1, 2014, Pages 66-73

  Muñoz González, Carolina ^a   Martín Álvarez, Pedro J ^a   Moreno Arribas, M Victoria ^a   Pozo Bayón, M Ángeles ^a  

^a INSTITUTE OF FOOD SCIENCE RESEARCH CIAL   (Spain)

Author keywords

in vivo aroma release; nonvolatile wine matrix; retronasal aroma; wine; wine drinking

Indexed keywords

BREATHING CAPACITIES; CHEMICAL COMPOSITIONS; IN-VIVO; INTER-INDIVIDUAL DIFFERENCES; MULTIVARIATE STATISTICAL ANALYSIS; NITROGENOUS COMPOUNDS; RETRONASAL AROMA; WINE MATRIX;

ODORS; VOLATILE ORGANIC COMPOUNDS; CHEMICAL ANALYSIS; CHEMICAL COMPOUNDS; MULTIVARIANT ANALYSIS;

WINE;

ACID; CARBOHYDRATE; POLYPHENOL; VOLATILE ORGANIC COMPOUND;

ANALYSIS; CHEMISTRY; HUMAN; ODOR; TASTE; WINE;

ACIDS; CARBOHYDRATES; HUMANS; ODORS; POLYPHENOLS; TASTE; VOLATILE ORGANIC COMPOUNDS; WINE;

EID: 84892141138     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf405550y     Document Type: Article

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