Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6398809 | Food Research International | 2013 | 8 Pages |
Abstract
⺠We examined ethanol, fructose and tannin interaction effects on wine odorants. ⺠Fructose and tannin concentration effects were dependent on ethanol level. ⺠Retention effects were more pronounced on larger molecular weight compounds. ⺠Higher ethanol, fructose and tannin concentrations increased odor threshold. ⺠Higher ethanol, fructose and tannin concentrations decreased odor activity.
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Authors
Remedios R. Villamor, Marc A. Evans, D. Scott Mattinson, Carolyn F. Ross,