Key enzymes behind black pepper aroma in wines
نویسندگان
چکیده
منابع مشابه
Terpenes in the Aroma of Grapes and Wines: A Review
Wine quality is determined by a complex balance of all the wine aroma components as perceived by sensory evaluation. Although several sensory parameters may playa role in the acceptance and enjoyment of wine, the flavour of wine is possibly the most important factor. F1avour is the result of the interaction between certain chemical compounds in wine and the senses of smell and taste of the cons...
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beta-Damascenone, a C-13 norisoprenoid compound, is usually presented as an impact odorant in red wines. Its direct contribution to their aroma was investigated. Both free beta-damascenone and beta-damascenone precursors were isolated from various French red wines and then analyzed by gas chromatography-mass spectrometry, revealing concentrations in the vicinity of 1 and 2 microg/L for free com...
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ژورنال
عنوان ژورنال: Journal of Experimental Botany
سال: 2016
ISSN: 0022-0957,1460-2431
DOI: 10.1093/jxb/erw008