Article ID Journal Published Year Pages File Type
10540802 Food Chemistry 2012 13 Pages PDF
Abstract
► Aroma fingerprint by GC-MS and sensorial analysis of odours and tastes. ► Sotolon and acetoin resulted from Maillard reactions during grape drying. ► Odorant series affected by drying of the grapes were floral, caramelized and vegetal-wood. ► Sweetness, dried fruit and caramel were the main descriptors for sweet wines. ► Bitterness, astringency and geranium (for base wines).
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
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