Changes in the Polyphenolic and Volatile Contents of "Fino" Sherry Wine Exposed to Ultraviolet and Visible Radiation during Storage

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 22, 2003, Pages 6482-6487

  Benítez, Patricia ^a   Castro, Remedios ^a   García Barroso, Carmelo ^a  

^a UNIVERSITY OF CÁDIZ   (Spain)

Author keywords

Oxidation; Polyphenol; Sherry wine; Ultraviolet visible radiation; Volatile compound

Indexed keywords

2 S GLUTATHIONYLCAFTARIC ACID; 4 COUTARIC ACID; 4 HYDROXYBENZALDEHYDE; ACETIC ACID; CAFFEIC ACID; CAFTARIC ACID; CATECHIN; DECANOIC ACID; EPICATECHIN; ETHYL OCTANOATE; FERTARIC ACID; FERULIC ACID; GALLIC ACID; GLASS; HEXANOIC ACID; ISOFERULIC ACID; ISOVALERIC ACID; LACTIC ACID ETHYL ESTER; OCTANOIC ACID; PARA COUMARIC ACID; PHENYLETHYL ACETATE; POLYPHENOL; PROTOCATECHUALDEHYDE; PROTOCATECHUIC ACID; SUCCINIC ACID DIETHYL ESTER; SYRINGIC ACID; TYROSOL; UNCLASSIFIED DRUG; UNINDEXED DRUG; VANILLIC ACID; VOLATILE AGENT;

ABSORPTION SPECTROPHOTOMETRY; ARTICLE; BROWNING PHENOMENON; COLOR; DETERIORATION; FOOD STORAGE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIGHT; MULTIVARIATE ANALYSIS; ORGANOLEPTIC PROPERTY; OXIDATION; PRINCIPAL COMPONENT ANALYSIS; TEMPERATURE; TIME; ULTRAVIOLET RADIATION; WINE;

ALCOHOLS; ALDEHYDES; CHROMATOGRAPHY, GAS; COLOR; ESTERS; FLAVONOIDS; FOOD PACKAGING; GLASS; KETONES; LIGHT; MAILLARD REACTION; PHENOLS; SPECTROPHOTOMETRY; ULTRAVIOLET RAYS; VOLATILIZATION; WINE;

EID: 9144268609     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf030223j     Document Type: Article

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