| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541471 | Food Chemistry | 2011 | 9 Pages |
Abstract
⺠Sensory and chemical data improved our understanding of the aroma of wines. ⺠Flavours in Godello wines are ethyl esters and acetates, fatty acids, and terpenes. ⺠Sensorial descriptors are fruity and floral, together with herbaceous notes. ⺠PCA identify the volatile compounds and descriptors best discriminating among wines. ⺠PLS detects correlations between sensory descriptors and volatile compounds.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
M. González Álvarez, C. González-Barreiro, B. Cancho-Grande, J. Simal-Gándara,