How do esters and dimethyl sulphide concentrations affect fruity aroma perception of red wine? Demonstration by dynamic sensory profile evaluation-Reference-Cited by-同舟云学术

How do esters and dimethyl sulphide concentrations affect fruity aroma perception of red wine? Demonstration by dynamic sensory profile evaluation

Published:2016-03 Issue: Volume:194 Page:196-200
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Lytra Georgia,Tempere Sophie,Marchand Stéphanie,de Revel Gilles,Barbe Jean-Christophe

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference23 articles.

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2. Development, validation and application of a specific method for the quantitative determination of wine esters by headspace-solid-phase microextraction-gas chromatography–mass spectrometry;Antalick;Food Chemistry,2010

3. Dimethyl sulphide in some Australian red wines;de Mora;Vitis,1987

4. Dynamic methods of sensory analysis;Dijksterhuis;Trends in Food Science & Technology,2001

5. Identification of ethyl 2-hydroxy-4-methylpentanoate in red wines, a compound involved in blackberry aroma;Falcao;Food Chemistry,2012

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