Identification of Impact Odorants Contributing to Fresh Mushroom Off-Flavor in Wines: Incidence of Their Reactivity with Nitrogen Compounds on the Decrease of the Olfactory Defect-Reference-Cited by-同舟云学术

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Identification of Impact Odorants Contributing to Fresh Mushroom Off-Flavor in Wines: Incidence of Their Reactivity with Nitrogen Compounds on the Decrease of the Olfactory Defect

Published:2011-04-13 Issue:7 Volume:59 Page:3264-3272
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Pons Monique,Dauphin Brunhilde,La Guerche Stephane,Pons Alexandre,Lavigne-Cruege Valérie,Shinkaruk Svitlana,Bunner Denis,Richard Tristan,Monti Jean-Pierre,Darriet Philippe

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf104215a

Reference43 articles.

1. Characterization of Some Mushroom and Earthy Off-Odors Microbially Induced by the Development of Rot on Grapes

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