Identification of ethyl 2-hydroxy-4-methylpentanoate in red wines, a compound involved in blackberry aroma-Reference-Cited by-同舟云学术

Identification of ethyl 2-hydroxy-4-methylpentanoate in red wines, a compound involved in blackberry aroma

Published:2012-05 Issue:1 Volume:132 Page:230-236
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Falcao L.D.,Lytra G.,Darriet P.,Barbe J.-C.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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3. Enantioselective perception of chiral odorants;Brenna;Tetrahedron: Asymmetry,2003

4. Multidimensional chromatographic approach applied to the identification of novel aroma compounds in wine identification of ethyl-cyclohexanoate, ethyl-2-hydroxy-3-methyl-butanoate and ethyl-2-hydroxy-4-methylbuta-noate;Campo;Journal of Chromatography A,2006

5. Gas chromatographyolfactometry and chemical quantitative study of the aroma of six premium quality Spanish aged red wines;Culleré;Journal of Agricultural and Food Chemistry,2004

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