Identification and Organoleptic Contribution of Vanillylthiol in Wines

Journal of Agricultural and Food Chemistry

Volumn 64, Issue 6, 2016, Pages 1318-1325

  Floch, Morgan ^a,c   Shinkaruk, Svitlana ^a,b   Darriet, Philippe ^a   Pons, Alexandre ^a,c  

^a UNIVERSITÉ DE BORDEAUX   (France)

^b BORDEAUX SCIENCES AGRO   (France)

^c 1 Cours du Général de Gaulle ^*  (France)

Author keywords

aging; aroma; oak barrel; thiol; wine

Indexed keywords

AGING OF MATERIALS; CHLORINE COMPOUNDS; GAS CHROMATOGRAPHY; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; ODORS; VOLATILE ORGANIC COMPOUNDS; WINE;

AROMA; LIQUID/LIQUID EXTRACTION; OAK BARRELS; PERCEPTION THRESHOLDS; SPECIFIC DETECTION; TANDEM MASS SPECTROMETRY; THIOL; VOLATILE COMPOUNDS;

CHROMATOGRAPHY;

BENZALDEHYDE DERIVATIVE; FLAVORING AGENT; FRAGRANCE; THIOL DERIVATIVE; VANILLIN;

ADULT; ANALYSIS; CHEMISTRY; FEMALE; HUMAN; MALE; ODOR; WINE; YOUNG ADULT;

ADULT; BENZALDEHYDES; FEMALE; FLAVORING AGENTS; HUMANS; MALE; ODORANTS; SMELL; SULFHYDRYL COMPOUNDS; WINE; YOUNG ADULT;

EID: 84958780920     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.5b05733     Document Type: Article

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