Strategies for the identification and sensory evaluation of volatile constituents in wine-Reference-Cited by-同舟云学术

Strategies for the identification and sensory evaluation of volatile constituents in wine

Published:2021-08-09 Issue:5 Volume:20 Page:4549-4583
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Chen Liang¹^ORCID,Darriet Philippe¹^ORCID

Affiliation:

1. Université de Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRAE Institut des Sciences de la Vigne et du Vin 210 Chemin de Leysotte 33882 Villenave d'Ornon Cedex France

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12810

Reference216 articles.

1. Peer Reviewed: GC/Olfactometry GC With a Sense of Smell

2. Identification and Organoleptic Contribution of (Z)-1,5-Octadien-3-one to the Flavor of Vitis vinifera cv. Merlot and Cabernet Sauvignon Musts

3. Molecular interpretation of dried-fruit aromas in Merlot and Cabernet Sauvignon musts and young wines: Impact of over-ripening

4. Sensory and chemical characterisation of the aroma of Prieto Picudo rosé wines: The differential role of autochthonous yeast strains on aroma profiles

5. Investigation and Sensory Characterization of 1,4-Cineole: A Potential Aromatic Marker of Australian Cabernet Sauvignon Wine

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