Odorant Screening and Quantitation of Thiols in Carmenere Red Wine by Gas Chromatography–Olfactometry and Stable Isotope Dilution Assays-Reference-Cited by-同舟云学术

Odorant Screening and Quantitation of Thiols in Carmenere Red Wine by Gas Chromatography–Olfactometry and Stable Isotope Dilution Assays

Published:2016-04-20 Issue:17 Volume:64 Page:3417-3421
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Pavez Carolina¹²,Agosin Eduardo¹²,Steinhaus Martin³

Affiliation:

1. Department of Chemical and Bioprocess Engineering, School of Engineering, Pontificia Universidad Católica de Chile, Avenida Vicuña Mackenna, 4860 Macul, Santiago, Chile

2. Centro de Aromas y Sabores, DICTUC, Avenida Vicuña Mackenna, 4860 Macul, Santiago, Chile

3. Deutsche Forschungsanstalt für Lebensmittelchemie (German Research Center for Food Chemistry), Lise-Meitner-Straße 34, 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.6b00411

Reference36 articles.

1. Quantitation of the Intense Aroma Compound 3-Mercapto-2-methylpentan-1-ol in Raw and Processed Onions (Allium cepa) of Different Origins and in Other Allium Varieties Using a Stable Isotope Dilution Assay

2. Characterization of the Most Odor-Active Volatiles in Fresh, Hand-Squeezed Juice of Grapefruit (Citrus paradisi Macfayden)

3. Characterization of the Key Aroma Compounds in Pink Guava (Psidium guajava L.) by Means of Aroma Re-engineering Experiments and Omission Tests

4. Sensory Study on the Character Impact Odorants of Roasted Arabica Coffee

5. Characterization of the Major Aroma-Active Compounds in Mango (Mangifera indica L.) Cultivars Haden, White Alfonso, Praya Sowoy, Royal Special, and Malindi by Application of a Comparative Aroma Extract Dilution Analysis

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