Identification, Quantitation, and Sensory Evaluation of Thiols in Bordeaux Red Wine with Characteristic Aging Bouquet-Reference-Cited by-同舟云学术

Identification, Quantitation, and Sensory Evaluation of Thiols in Bordeaux Red Wine with Characteristic Aging Bouquet

Published:2023-10-20 Issue:43 Volume:71 Page:16248-16259
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Chen Liang¹²^ORCID,De Longhi Emilio¹²³^ORCID,Pons Alexandre¹²⁴^ORCID,Buffeteau Thierry⁵,Daugey Nicolas⁵,Redon Pascaline¹²,Shinkaruk Svitlana¹²⁵^ORCID,Darriet Philippe¹²

Affiliation:

1. Université de Bordeaux, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33140 Villenave d’Ornon, France

2. Bordeaux Sciences Agro, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33170 Gradignan, France

3. Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Strasse, 1, 65366 Geisenheim, Germany

4. Seguin Moreau France, Z.I. Merpins, BP 94, 16103 Cognac, France

5. Université de Bordeaux, CNRS, Bordeaux INP, ISM, UMR 5255, 33400 Talence, France

Funder

UniversitÃ© de Bordeaux

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c05854

Reference50 articles.

1. Identification of Volatile and Powerful Odorous Thiols in Bordeaux Red Wine Varieties

2. Involvement of Dimethyl Sulfide and Several Polyfunctional Thiols in the Aromatic Expression of the Aging Bouquet of Red Bordeaux Wines

3. A sensory study of the ageing bouquet of red Bordeaux wines: A three-step approach for exploring a complex olfactory concept

4. Gas Chromatography−Olfactometry and Chemical Quantitative Study of the Aroma of Six Premium Quality Spanish Aged Red Wines

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

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