Analysis of the aroma intensities of volatile compounds released from mild acid hydrolysates of odourless precursors extracted from Tempranillo and Grenache grapes using gas chromatography-olfactometry

Author:

López Ricardo,Ezpeleta Elena,Sánchez Irene,Cacho Juan,Ferreira Vicente

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference47 articles.

1. The contribution of hydrolyzed flavor precursors to quality differences in Shiraz juice and wines: an investigation by sensory descriptive analysis;Abbott;American Journal of Enology and Viticulture,1991

2. Biosynthesis and biotechnological production of aliphatic gamma- and delta-lactones;Albrecht,1992

3. Quantitative determination of potent flavor compounds in Burgundy Pinot noir wines using a stable isotope dilution assay;Aubry;Journal of Agricultural and Food Chemistry,1997

4. 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

5. Identification of predominant aroma compounds in muscadine grape juice;Baek;Journal of Food Science,1997

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