2-Methylbutyl acetate in wines: Enantiomeric distribution and sensory impact on red wine fruity aroma-Reference-Cited by-同舟云学术

2-Methylbutyl acetate in wines: Enantiomeric distribution and sensory impact on red wine fruity aroma

Published:2017-12 Issue: Volume:237 Page:364-371
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Cameleyre Margaux,Lytra Georgia,Tempere Sophie,Barbe Jean-Christophe

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

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2. AFNOR. (2002). Sensory analysis – Methodology – General guidance for measuring odour, flavour and test detection thresholds by a three-alternative forced-choice (3-AFC) procedure – ISO 13301. Analyse Sensorielle.

3. AFNOR. (2010). Sensory analysis – General guidance for the design of test rooms – ISO 8589. Analyse Sensorielle.

4. Antalick, G. (2010, December 16). Biochemical and sensorial modifications of the fruity aroma of red wines during malolactic fermentation: specific role of esters. Bordeaux 2. Retrieved from http://www.theses.fr/2010BOR21792.

5. Esters in wines: New insight through the establishment of a database of French wines;Antalick;American Journal of Enology and Viticulture,2014

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