Characterization of taste-active fractions in red wine combining HPLC fractionation, sensory analysis and ultra performance liquid chromatography coupled with mass spectrometry detection-Reference-Cited by-同舟云学术

Characterization of taste-active fractions in red wine combining HPLC fractionation, sensory analysis and ultra performance liquid chromatography coupled with mass spectrometry detection

Published:2010-07 Issue:2 Volume:673 Page:151-159
ISSN:0003-2670
Container-title:Analytica Chimica Acta
language:en
Short-container-title:Analytica Chimica Acta

Author:

Sáenz-Navajas María-Pilar,Ferreira Vicente,Dizy Marta,Fernández-Zurbano Purificación

Funder

Instituto de Estudios Riojano, University of La Rioja

Consejería de Educación, Cultura y Deportes delGobierno de La Rioja

MEC/FEDER

University of La Rioja

Publisher

Elsevier BV

Subject

Spectroscopy,Environmental Chemistry,Biochemistry,Analytical Chemistry

Reference37 articles.

1. Optimization and Validation of a Taste Dilution Analysis to Characterize Wine Taste

2. Characterization of an Intense Bitter-Tasting 1H,4H-Quinolizinium-7-olate by Application of the Taste Dilution Analysis, a Novel Bioassay for the Screening and Identification of Taste-Active Compounds in Foods

3. Quantitative Reconstruction of the Nonvolatile Sensometabolome of a Red Wine

4. Taste and mouth-feel properties of different types of tannin-like polyphenolic compounds and anthocyanins in wine

5. Proanthocyanidins and tannin-like compounds - nature, occurrence, dietary intake and effects on nutrition and health

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