Article ID Journal Published Year Pages File Type
6398809 Food Research International 2013 8 Pages PDF
Abstract
► We examined ethanol, fructose and tannin interaction effects on wine odorants. ► Fructose and tannin concentration effects were dependent on ethanol level. ► Retention effects were more pronounced on larger molecular weight compounds. ► Higher ethanol, fructose and tannin concentrations increased odor threshold. ► Higher ethanol, fructose and tannin concentrations decreased odor activity.
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Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
Effects of ethanol, tannin and fructose on the headspace concentration and potential sensory significance of odorants in a model wine
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