Characterization of the Key Aroma Compounds in a Commercial Fino and a Commercial Pedro Ximénez Sherry Wine by Application of the Sensomics Approach-Reference-Cited by-同舟云学术

Characterization of the Key Aroma Compounds in a Commercial Fino and a Commercial Pedro Ximénez Sherry Wine by Application of the Sensomics Approach

Published:2021-04-21 Issue:17 Volume:69 Page:5125-5133
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Marcq Pauline¹,Schieberle Peter²^ORCID

Affiliation:

1. Leibniz Institute for Food Systems Biology at TU Munich (formerly Deutsche Forschungsanstalt für Lebensmittelchemie), Lise-Meitner-Strasse 34, D-85354 Freising, Germany

2. Faculty of Chemistry, Technische Universität München, Lichtenbergstrasse 4, 85748 Garching, 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.1c01348

Reference23 articles.

1. https://en.wikipedia.org/wiki/sherry (accessed January, 2021).

2. Consejo Regulador de las Denominaciones de Origen “Jerez-Xeres-Sherry” “Manzanilla-Sanlucar de Barrameda” - “Vinagre de Jerez” Generoso Wines (The Wines - Diversity and Classification). http://www.Sherry.org/en/generosos.cfm, 2018.

3. Discrimination of the aroma fraction of Sherry wines obtained by oxidative and biological ageing

4. Evaluation of the Key Odorants of Foods by Dilution Experiments, Aroma Models and Omission

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