Identification and analysis of 2-chloro-6-methylphenol, 2,6-dichlorophenol and indole: causes of taints and off-flavours in wines-Reference-Cited by-同舟云学术

Identification and analysis of 2-chloro-6-methylphenol, 2,6-dichlorophenol and indole: causes of taints and off-flavours in wines

Published:2010-02 Issue:1 Volume:16 Page:210-217
ISSN:1322-7130
Container-title:Australian Journal of Grape and Wine Research
language:en
Short-container-title:

Author:

CAPONE D.L.,VAN LEEUWEN K.A.,PARDON K.H.,DANIEL M.A.,ELSEY G.M.,COULTER A.D.,SEFTON M.A.

Publisher

Wiley

Subject

Horticulture

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1755-0238.2009.00065.x/fullpdf

Reference23 articles.

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2. Chlorine derivatives of phenol causing taste and odor;Burttschell;Journal of the American Water Works Association,1959

3. Evaluation of solid phase microextraction conditions for the determination of chlorophenols in honey samples using gas chromatography;Campillo;Journal of Chromatography A,2006

4. Odor and taste threshold concentrations of phenolic compounds (Geruchs-und geschmacks schwellen-konzentrationen von phenolkorpern);Dietz;Wasser, Abwasser,1978

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