Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10540802 | Food Chemistry | 2012 | 13 Pages |
Abstract
⺠Aroma fingerprint by GC-MS and sensorial analysis of odours and tastes. ⺠Sotolon and acetoin resulted from Maillard reactions during grape drying. ⺠Odorant series affected by drying of the grapes were floral, caramelized and vegetal-wood. ⺠Sweetness, dried fruit and caramel were the main descriptors for sweet wines. ⺠Bitterness, astringency and geranium (for base wines).
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
R. Noguerol-Pato, M. González-Álvarez, C. González-Barreiro, B. Cancho-Grande, J. Simal-Gándara,