Distribution and Organoleptic Impact of Ethyl 3-Hydroxybutanoate Enantiomers in Wine-Reference-Cited by-同舟云学术

Distribution and Organoleptic Impact of Ethyl 3-Hydroxybutanoate Enantiomers in Wine

Published:2015-11-20 Issue:48 Volume:63 Page:10484-10491
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Lytra Georgia¹²,Cameleyre Margaux¹²,Tempere Sophie¹²,Barbe Jean-Christophe¹²

Affiliation:

1. Univ. Bordeaux, ISVV, EA 4577, Unité de recherche Œnologie, 33882 Villenave d’Ornon, France

2. INRA, ISVV, USC 1366 Œnologie, 33882 Villenave d’Ornon, France

Funder

Conseil Interprofessionnel du Vin 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.5b04332

Reference44 articles.

1. Pineau, B.Contribution à l’étude de l’arôme fruité spécifique des vins rouges de Vitis vinifera L. cv. Merlot noir et Cabernet-Sauvignon. Thèse de doctorat no. 1484,Université Victor Segalen Bordeaux 2,France, 2007.

2. Study of Sensory Interactions among Red Wine Fruity Esters in a Model Solution

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

4. Volatile flavor components of wood apple (Feronia limonia) and a processed product

5. Aroma constituents of the fruit of the mountain papaya (Carica pubescens) from Colombia

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