Study of Sensory Interactions among Red Wine Fruity Esters in a Model Solution-Reference-Cited by-同舟云学术

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

Published:2013-08-28 Issue:36 Volume:61 Page:8504-8513
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Lytra Georgia¹²,Tempere Sophie¹²,Le Floch Alexandra¹²,de Revel Gilles¹²,Barbe Jean-Christophe¹²

Affiliation:

1. Univ. of Bordeaux, ISVV, EA 4577 Œnologie, F-33140 Villenave d’Ornon, France

2. INRA, ISVV, USC 1366 Œnologie, F-33140 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/jf4018405

Reference43 articles.

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

2. Ballester, J.Mise en évidence d’un espace sensoriel et caractérisation des marqueurs relatifs à l′arôme des vins issus du cépage Chardonnay. Thèse de doctorat, Université de Bourgogne, 2004.

3. Identification and Quantification of Impact Odorants of Aged Red Wines from Rioja. GC−Olfactometry, Quantitative GC-MS, and Odor Evaluation of HPLC Fractions

4. Solid phase extraction, multidimensional gas chromatography mass spectrometry determination of four novel aroma powerful ethyl esters

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