On the effects of higher alcohols on red wine aroma

Food Chemistry

Volumn 210, Issue , 2016, Pages 107-114

  De La Fuente Blanco, Arancha ^a   Sáenz Navajas, María Pilar ^a   Ferreira, Vicente ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

Animal; Aroma interactions; Enhancement; Fruitiness; Quality; Suppression; Woody

Indexed keywords

ANIMALS; AROMATIC COMPOUNDS; ETHANOL; IMAGE ENHANCEMENT; IMAGE QUALITY; ODORS; SENSORY ANALYSIS;

DESCRIPTIVE SENSORY ANALYSIS; FRUITINESS; HIGHER ALCOHOLS; ISOAMYL ALCOHOL; PHENYLETHANOL; STRONG DEPENDENCES; SUPPRESSION; WOODY;

WINE;

ALCOHOL DERIVATIVE; ISOBUTANOL; ISOPENTYL ALCOHOL; METHIONOL; PHENETHYL ALCOHOL; UNCLASSIFIED DRUG; BUTANOL; FLAVORING AGENT; FRAGRANCE; PENTANOL; PROPANOL; SULFIDE;

ADULT; AROMA; ARTICLE; CLINICAL ARTICLE; COCONUT; CONTROLLED STUDY; DESCRIPTIVE RESEARCH; FEMALE; HUMAN; HUMIDITY; LEATHER INDUSTRY; MALE; PERCEPTIVE THRESHOLD; RED WINE; SENSORY ANALYSIS; STRAWBERRY; VANILLA; YOUNG ADULT; ANALYSIS; CHEMISTRY; FRUIT; ODOR; PHYSIOLOGY; WINE;

ADULT; ALCOHOLS; BUTANOLS; FEMALE; FLAVORING AGENTS; FRUIT; HUMANS; MALE; ODORANTS; PENTANOLS; PHENYLETHYL ALCOHOL; PROPANOLS; SMELL; SULFIDES; VANILLA; WINE;

EID: 84964627212     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.04.021     Document Type: Article

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