Selection of aroma compounds for the differentiation of wines obtained by fermenting musts with starter cultures of commercial yeast strains

Food Chemistry

Volumn 197, Issue , 2016, Pages 373-381

  Vararu, Florin ^a   Moreno García, Jaime ^b   Zamfir, Cətəlin Ioan ^c   Cotea, Valeriu V ^a   Moreno, Juan ^b  

^a UNIVERSITY OF AGRICULTURAL SCIENCES AND VETERINARY MEDICINE   (Romania)

^b UNIVERSITY OF CÓRDOBA   (Spain)

^c ACADEMY OF ROMANIAN SCIENTISTS   (Romania)

Author keywords

Aligot ; Aroma compounds; Chemometry; Saccharomyces cerevisiae; Stir Bar Sorptive Extraction; Wine differentiation

Indexed keywords

CHEMICAL ANALYSIS; CHEMICAL COMPOUNDS; CHROMATOGRAPHY; FOOD PROCESSING; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; ODORS; WINE; YEAST;

AROMA COMPOUNDS; CHEMOMETRIC ANALYSIS; CHEMOMETRY; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; PRINCIPAL COMPONENTS; SACCHAROMYCES CEREVISIAE YEAST; STIR BAR SORPTIVE EXTRACTION; VOLATILE AROMA COMPOUNDS;

PRINCIPAL COMPONENT ANALYSIS;

1 DECENE; 1 DODECENE; ACETONE; BENZALDEHYDE; CARBENE; DECANOIC ACID; DIPHENYLAMINE; ETHYL BUTANATE; FLAVORING AGENT; FURFURAL; FURFURYL ALCOHOL; HEPTANAL; HEXANOL; HEXYL ACETATE; ISOPENTYL ACETATE; ISOPENTYL ALCOHOL; LAURIC ACID; LIMONENE; MYRISTIC ACID; NEROL; NONANAL; OCTANAL; OCTANOIC ACID; PALMITIC ACID; PHENETHYL ALCOHOL; PHTHALIC ACID DIETHYL ESTER; SULISOBENZONE; TERPINENE; TERPINOLENE; UNCLASSIFIED DRUG; VOLATILE AGENT;

ADSORPTION; ARTICLE; CHEMICAL COMPOSITION; CHEMOMETRIC ANALYSIS; CONTROLLED STUDY; FERMENTATION; FUNGAL STRAIN; GRAPE; MASS FRAGMENTOGRAPHY; MICROFLORA; NONHUMAN; ORGANOLEPTIC PROPERTY; SACCHAROMYCES CEREVISIAE; SENSORY ANALYSIS; STARTER CULTURE; STIR BAR SORPTIVE ADSORPTION; VARIANCE; WINE; ANALYSIS; CHEMISTRY; METABOLISM; MICROBIOLOGY; ODOR; PROCEDURES; VITIS;

FERMENTATION; FLAVORING AGENTS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; SACCHAROMYCES CEREVISIAE; SMELL; VITIS; WINE;

EID: 84946045526     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.10.111     Document Type: Article

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