Influence of Chirality of Lactones on the Perception of Some Typical Fruity Notes through Perceptual Interaction Phenomena in Bordeaux Dessert Wines-Reference-Cited by-同舟云学术

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Influence of Chirality of Lactones on the Perception of Some Typical Fruity Notes through Perceptual Interaction Phenomena in Bordeaux Dessert Wines

Published:2016-10-21 Issue:43 Volume:64 Page:8160-8167
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Stamatopoulos Panagiotis¹²,Brohan Eric³,Prevost Celine³,Siebert Tracey E.⁴,Herderich Markus⁴,Darriet Philippe¹²

Affiliation:

1. Univ. de Bordeaux, ISVV, EA4577 Œnologie, F-33140 Villenave d’Ornon, France

2. INRA, ISVV, USC 1366 Œnologie, F-33140 Villenave d’Ornon, France

3. Sanofi, 13 Quai Jules Guesde, 94400 Vitry, France

4. The Australian Wine Research Institute, Post Office Box 197, Glen Osmond, South Australia 5064, Australia

Funder

?tablissement national des produits de l'agriculture et de la mer

Ch?teau d'Yquem

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.6b03117

Reference36 articles.

1. Lactones in foods

2. Capillary gas chromatography in quality assessment of flavours and fragrances

3. The flavour of muscat wine: The sensory contribution of some volatile compounds

4. Investigation of volatile constituents in nectarines. 1. Analytical and sensory characterization of aroma components in some nectarine cultivars

5. Determination of the enantiomeric composition of γ-lactones in complex natural matrices using multidimensional capillary gas chromatography

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