Comparison of Odor-Active Compounds in Grapes and Wines from Vitis vinifera and Non-Foxy American Grape Species-Reference-Cited by-同舟云学术

Comparison of Odor-Active Compounds in Grapes and Wines from Vitis vinifera and Non-Foxy American Grape Species

Published:2011-09-13 Issue:19 Volume:59 Page:10657-10664
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Sun Qun¹,Gates Matthew J.¹,Lavin Edward H.¹,Acree Terry E.¹,Sacks Gavin L.¹

Affiliation:

1. Department of Food Science, NYSAES, Cornell University, 630 West North Street, Geneva, New York 14456, United States

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf2026204

Reference46 articles.

1. USDA–Agricultural Research Service. Grin species records ofVitis;http://www.ars-grin.gov/cgi-bin/npgs/html/splist.pl?12735(accessed May 11, 2011) .

2. Pinney, T.A History of Wine in America: From Prohibition to the Present;University of California Press:Berkeley, CA, 2005; pp xvi,532.

3. Acree, T. E.; Lavin, E. H.; Nishida, R.; Watanabe, S.InO-Amino Acetophenone the “Foxy” Smelling Component of Labruscana Grapes; Flavour Science and Technology – 6th Weurmann Symposium;Bessiere, Y.; Thomas, A. F., Eds.Wiley: Hoboken, NJ, USA; 1990; pp49–52.

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