Development of C13-norisoprenoids, carotenoids and other volatile compounds in Vitis vinifera L. Cv. Pinot noir grapes
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference39 articles.
1. Identification and quantification of impact odorants of aged red wines from Rioja. GC-olfactometry, quantitative GC–MS, and odor evaluation of HPLC fractions;Aznar;Journal of Agricultural and Food Chemistry,2001
2. Biogeneration of C13-norisoprenoid compounds: Experiments supportive for an apo-carotenoid pathway in grapevines;Baumes;Analytica Chimica Acta,2002
3. Influence of plant water status on the production of C13-norisoprenoid precursors in Vitis vinifera L. cv. Cabernet Sauvignon grape berries;Bindon;Journal of Agricultural and Food Chemistry,2007
4. Effect of closure and packaging type on 3-alkyl-2-methoxypyrazines and other impact odorants of Riesling and Cabernet Franc wines;Blake;Journal of Agricultural and Food Chemistry,2009
5. Headspace-SPME applied to varietal volatile components evolution during Vitis vinifera L. cv. ‘Baga’ ripening;Coelho;Analytica Chimica Acta,2006
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