Characterization of the Key Aroma Compounds in a Commercial Amontillado Sherry Wine by Means of the Sensomics Approach-Reference-Cited by-同舟云学术

Characterization of the Key Aroma Compounds in a Commercial Amontillado Sherry Wine by Means of the Sensomics Approach

Published:2015-05-08 Issue:19 Volume:63 Page:4761-4770
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Marcq Pauline¹,Schieberle Peter¹

Affiliation:

1. Deutsche Forschungsanstalt für Lebensmittelchemie, Lise-Meitner-Straße 34, D-85354 Freising, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b01418

Reference38 articles.

1. Consejo Regulador de las Denominaciones de Origen. “Jerez-Xeres-Sherry”—“Manzanilla-Sanlucar de Barrameda”—“Vinagre de Jerez″ Generoso Wines (The Wines—Diversity and Classification); 2014; http://www.sherry.org/en/generosos.cfm.

2. Discrimination of the aroma fraction of Sherry wines obtained by oxidative and biological ageing

3. Sherry Wines

4. Volatile Components

5. Aroma of sherry wines

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