Terpene Compounds as Possible Precursors of 1,8-Cineole in Red Grapes and Wines-Reference-Cited by-同舟云学术

Terpene Compounds as Possible Precursors of 1,8-Cineole in Red Grapes and Wines

Published:2005-02-10 Issue:5 Volume:53 Page:1633-1636
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Fariña Laura¹,Boido Eduardo¹,Carrau Francisco¹,Versini Giuseppe¹,Dellacassa Eduardo¹

Affiliation:

1. Sección Enología, Facultad de Química, Gral. Flores 2124, 11800-Montevideo, Uruguay, Cátedra de Farmacognosia y Productos Naturales, Facultad de Química, Gral. Flores 2124, 11800-Montevideo, Uruguay, and Centro Sperimentale, Istituto Agrario di San Michele all'Adige. Via Edmondo Mach 1, 38010 San Michele all'Adige, Trento, Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf040332d

Reference26 articles.

1. Wine aroma

2. Volatile Compounds Released by Enzymatic Hydrolysis of Glycoconjugates of Leaves and Grape Berries from Vitis vinifera Muscat of Alexandria and Shiraz Cultivars

Cited by 74 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Highlighting the Terroir Influence on the Aromatic Profile of Two Romanian White Wines;Applied Sciences;2023-12-19

2. Volatile terpenoid profiling in gin and beer – A targeted approach;Journal of Food Composition and Analysis;2023-05

3. Sesquiterpenes: A Terpene Subclass with Multifaceted Bioactivities;Terpenes;2023-03-05

4. Molecular Rearrangement of Four Typical Grape Free Terpenes in the Wine Environment;Journal of Agricultural and Food Chemistry;2023-01-02

5. Analysis of Volatile Aroma Compounds and Sensory Characteristics Contributing to Regional Style of Red Wines from Hexi Corridor Based on Sixteen Grape Varieties/Clones;Fermentation;2022-09-30