Identification of Key Odorants Related to the Typical Aroma of Oxidation-Spoiled White Wines
Author:
Affiliation:
1. Escola Superior de Biotecnologia, Universidade Católica Portuguesa, R. Dr. António Bernardino de Almeida, 4200-072 Porto, Portugal
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf025847o
Reference21 articles.
1. Clues about the Role of Methional As Character Impact Odorant of Some Oxidized Wines
2. Isolation and identification of odorants generated in wine during its oxidation: a gas chromatography-olfactometric study
3. Changes in the profile of volatile compounds in wines stored under oxygen and their relationship with the browning process
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