3-Hydroxy-4,5-dimethyl-2(5H)-furanone: A Key Odorant of the Typical Aroma of Oxidative Aged Port Wine-Reference-Cited by-同舟云学术

3-Hydroxy-4,5-dimethyl-2(5H)-furanone: A Key Odorant of the Typical Aroma of Oxidative Aged Port Wine

Published:2003-06-21 Issue:15 Volume:51 Page:4356-4363
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Silva Ferreira A. C.¹,Barbe Jean-Christophe¹,Bertrand Alain¹

Affiliation:

1. Escola Superior de Biotecnologia, Universidade Catolica Portuguesa, Rua Dr. Antonio Bernardino de Almeida, PT-4700-072 Porto, Portugal, Faculté d'Œnologie, Unité Associée INRA/Université Victor Segalen Bordeaux II, 351 Cours de la Libération, F-33405 Talence Cedex, France, and Département de Biologie Expérimentale, Ecole Nationale d'Ingénieurs des Travaux Agricoles de Bordeaux, 1 Cours du Général de Gaulle, BP 201, F-33175 Gradignan Cedex, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0342932

Reference50 articles.

1. Volatile aroma components of Australian port wines

2. Chemicals with Sweet Aroma Descriptors Found in Portuguese Wines from the Douro Region: 2,6,6-Trimethylcyclohex-2-ene-1,4-dione and Diacetyl

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