Toward a Better Understanding of Perceptive Interactions between Volatile and Nonvolatile Compounds: The Case of Proanthocyanidic Tannins and Red Wine Fruity Esters—Methodological, Sensory, and Physicochemical Approaches-Reference-Cited by-同舟云学术

Toward a Better Understanding of Perceptive Interactions between Volatile and Nonvolatile Compounds: The Case of Proanthocyanidic Tannins and Red Wine Fruity Esters—Methodological, Sensory, and Physicochemical Approaches

Published:2021-08-17 Issue:34 Volume:69 Page:9895-9904
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Cameleyre Margaux¹^ORCID,Monsant Clémence¹,Tempere Sophie¹,Lytra Georgia¹,Barbe Jean-Christophe¹^ORCID

Affiliation:

1. Unité de Recherche Œnologie, EA 4577, USC 1366 INRAE, ISVV, Université de Bordeaux, F-33882 Villenave d’Ornon, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c02934

Reference43 articles.

1. Flavour

2. Examples of Perceptive Interactions Involved in Specific “Red-” and “Black-berry” Aromas in Red Wines

3. Olfactory specificity of red- and black-berry fruit aromas in red wines and contribution to the red Bordeaux wine concept

4. 2-Methylbutyl acetate in wines: Enantiomeric distribution and sensory impact on red wine fruity aroma

5. Distribution and Organoleptic Impact of Ethyl 2-Methylbutanoate Enantiomers in Wine

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