Impact Odorants Contributing to the Fungus Type Aroma from Grape Berries Contaminated by Powdery Mildew (Uncinula necator); Incidence of Enzymatic Activities of the Yeast Saccharomyces cerevisiae-Reference-Cited by-同舟云学术

Impact Odorants Contributing to the Fungus Type Aroma from Grape Berries Contaminated by Powdery Mildew (Uncinula necator); Incidence of Enzymatic Activities of the Yeast Saccharomyces cerevisiae

Published:2002-04-20 Issue:11 Volume:50 Page:3277-3282
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Darriet Philippe¹,Pons Monique¹,Henry Robert¹,Dumont Olivier¹,Findeling Vincent¹,Cartolaro Philippe¹,Calonnec Agnès¹,Dubourdieu Denis¹

Affiliation:

1. Faculté d'Œnologie, Université Victor Segalen Bordeaux 2, 351 cours de la Libération, 33405 Talence Cedex, France, Institut National des Sciences Appliquées de Lyon, 20 avenue Albert Einstein, 69621 Villeurbanne, France, and Institut National de la Recherche Agronomique, Unité de Santé des Plantes, B.P.81, 33883 Villenave d'Ornon Cedex, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf011527d

Reference29 articles.

1. Formation of eight-carbon and ten-carbon components in mushrooms (Agaricus campestris)

2. Volatile compounds from Penicillium sp. contributing musty-earthy notes to Brie and Camembert cheese flavors

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