‘Untypical aging off-flavor’ in wine: formation of 2-aminoacetophenone and evaluation of its influencing factors-Reference-Cited by-同舟云学术

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‘Untypical aging off-flavor’ in wine: formation of 2-aminoacetophenone and evaluation of its influencing factors

Published:2002-04 Issue:1 Volume:458 Page:29-37
ISSN:0003-2670
Container-title:Analytica Chimica Acta
language:en
Short-container-title:Analytica Chimica Acta

Author:

Hoenicke Katrin,Simat Thomas J,Steinhart Hans,Christoph Norbert,Geßner Martin,Köhler Hans-Jürgen

Publisher

Elsevier BV

Subject

Spectroscopy,Environmental Chemistry,Biochemistry,Analytical Chemistry

Reference22 articles.

Cited by 49 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. 2-Aminoacetophenone formation through UV-C induced degradation of tryptophan in the presence of riboflavin in model wine: Role of oxygen and transition metals;Food Chemistry;2024-11

2. Impact of using yeast derivatives on the development of atypical aging in wines;OENO One;2024-06-04

3. Evidence of the Relationship between the Oxygen Radical Absorbance Capacity (ORAC) and the Potential Exposure of White Wines to Atypical Aging (ATA);Journal of Agricultural and Food Chemistry;2024-04-12

4. Evaluating the Atypical Aging Potential Development in Sparkling Wines Can Be Achieved by Assessing the Base Wines at the End of the Alcoholic Fermentation;Journal of Agricultural and Food Chemistry;2024-02-23

5. 2‑Aminoacetophenone Formation Through Uv‑C Induced Degradation of Tryptophan in the Presence of Riboflavin in Model Wine: Role of Oxygen and Transition Metals;2024

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