Sensory interaction between 3-mercaptohexan-1-ol, 3-isobutyl-2-methoxypyrazine and oxidation-related compounds-Reference-Cited by-同舟云学术

Sensory interaction between 3-mercaptohexan-1-ol, 3-isobutyl-2-methoxypyrazine and oxidation-related compounds

Published:2015-03-13 Issue:2 Volume:21 Page:179-188
ISSN:1322-7130
Container-title:Australian Journal of Grape and Wine Research
language:en
Short-container-title:Australian Journal of Grape and Wine Research

Author:

Coetzee C.¹,Brand J.¹,Emerton G.²,Jacobson D.²,Silva Ferreira A.C.²³,du Toit W.J.¹

Affiliation:

1. Department of Viticulture and Oenology; Stellenbosch University; Stellenbosch South Africa

2. Institute for Wine Biotechnology; Department of Viticulture and Oenology; Stellenbosch University; Stellenbosch South Africa

3. Escola Superior de Biotecnologia; Universidade Católica Portuguesa; Porto Portugal

Publisher

Wiley

Subject

Horticulture

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ajgw.12133/fullpdf

Reference55 articles.

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3. Evaluation of key odorants in Sauvignon blanc wines using three different methodologies;Benkwitz;Journal of Agricultural and Food Chemistry,2012

4. Reactivity of 3-mercaptohexanol in red wine: impact of oxygen, phenolic fractions, and sulfur dioxide;Blanchard;American Journal of Enology and Viticulture,2004

5. Characterization of some volatile constituents of bell peppers;Buttery;Journal of Agricultural and Food Chemistry,1969

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