Characterization of the key aroma compounds in shiraz wine by quantitation, aroma reconstitution, and omission studies

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 20, 2014, Pages 4528-4536

  Mayr, Christine M ^a,b   Geue, Jason P ^a,c   Holt, Helen E ^a   Pearson, Wes P ^a   Jeffery, David W ^a,d   Francis, I Leigh ^a  

^a AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

^b Cara Technology Limited Leatherhead Enterprise Centre   (United Kingdom)

^c CPR Pharma Services Pty Ltd   (Australia)

^d UNIVERSITY OF ADELAIDE   (Australia)

Author keywords

aroma reconstitution; nonvolatiles; omission tests; sensory descriptive analysis; Shiraz; wine

Indexed keywords

VOLATILE ORGANIC COMPOUNDS; WINE; FATTY ACIDS; SENSORY ANALYSIS;

AROMA RECONSTITUTIONS; NONVOLATILES; OMISSION TESTS; SENSORY DESCRIPTIVE ANALYSIS; SHIRAZ;

ODORS;

VOLATILE ORGANIC COMPOUND;

ADULT; AGED; ARTICLE; AUSTRALIA; FEMALE; GAS CHROMATOGRAPHY; HUMAN; MALE; MIDDLE AGED; ODOR; WINE;

ADULT; AGED; AUSTRALIA; CHROMATOGRAPHY, GAS; FEMALE; HUMANS; MALE; MIDDLE AGED; ODORS; SMELL; VOLATILE ORGANIC COMPOUNDS; WINE;

EID: 84901287701     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf405731v     Document Type: Article

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