Characterisation of ‘Ruby Roman’ Table Grapes (<i>Vitis Labruscana</i> Bailey) by Sensory Evaluation and Analysis of Aroma and Taste Compounds-Reference-Cited by-同舟云学术

Characterisation of ‘Ruby Roman’ Table Grapes (Vitis Labruscana Bailey) by Sensory Evaluation and Analysis of Aroma and Taste Compounds

Published:2020 Issue:3 Volume:26 Page:423-434
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Sasaki Tetsuya¹,Ando Shiori²,Miyazawa Toshio²,Yamauchi Daisuke³,Take Harumi¹,Yamazaki Yuya¹,Enomoto Toshiki⁴

Affiliation:

1. Chemistry/Food Department, Industrial Research Institute of Ishikawa

2. Ogawa & Co. Ltd

3. Sand Dune Agricultural Research Center, Ishikawa Agriculture and Forestry Research Center

4. Department of Food Science, Ishikawa Prefectural University

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/26/3/26_423/_pdf

Reference32 articles.

1. Arite, T., Ishisaki, K., Date, A., Matsuda, K., Sasaki, T., and Miwa, S. (2015). Analysis of sugars, organic acids and volatile compounds in the ‘Ruby Roman’ grape. Bulletin of Ishikawa Agriculture Research Center, 31, 17-27. (in Japanese).

2. Capone, S., Tufariello, M., and Siciliano, P. (2013). Analytical characterisation of Negroamaro red wines by “Aroma Wheels”. Food Chem., 114, 2906-2915.

3. Fenoll, J., Manso, A., Hellin, P., Ruiz, L., and Flores, P. (2009). Changes in the aromatic composition of the Vitis vinifera grape Muscat Hamburg during ripening. Food Chem., 114, 420-428.

4. Frank, S., Wollmann, N., Schieberle, P., and Hofmann, T. (2011). Reconstitution of the flavor signature of Dornfelder red wine on the basis of the natural concentrations of its key aroma and taste compounds. J. Agric. Food Chem., 59, 8866-8874.

5. Frath, R.A., Black, D.R., Guadagni, D.G., McFadden, W.H., and Schultz, T.H. (1967). Identification and organoleptic evaluation of compounds in Delicious apple essence. J. Agric. Food Chem., 15, 29-35.

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