Olfactory impact of dimethyl sulfide on red wine fruity esters aroma expression in model solution

Journal International des Sciences de la Vigne et du Vin

Volumn 48, Issue 1, 2014, Pages 75-85

  Lytra, Georgia ^a,b   Tempere, Sophie ^a,b   Zhang, Shiyu ^a,b   Marchand, Stéphanie ^a,b   De Revel, Gilles ^a,b   Barbe, Jean Christophe ^a,b  

^a UNIVERSITÉ DE BORDEAUX   (France)

^b EA 4577   (France)

Author keywords

Aroma enhancer; Blackcurrant; Dimethyl sulfide; Esters; Fruity aroma; Perceptive interactions

Indexed keywords

EID: 84938879829     PISSN: 11510285     EISSN: None     Source Type: Journal    
DOI: 10.20870/oeno-one.2014.48.1.1660     Document Type: Article

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