THE FLAVOR OF MUSCAT WINE - THE SENSORY CONTRIBUTION OF SOME VOLATILE COMPOUNDS

被引：56

作者：

ETIEVANT, PX ^{[1
]}

ISSANCHOU, SN ^{[1
]}

BAYONOVE, CL ^{[1
]}

机构：

[1] INRA,TECHNOL VEGETALE LAB,F-34060 MONTPELLIER,FRANCE

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1983年 / 34卷 / 05期

关键词：

D O I：

10.1002/jsfa.2740340511

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：497 / 504

页数：8

共 15 条

[1]

BAYONOVE C, 1971, ANN TECHNOL AGR, V20, P347

[2]

BAYONOVE C, 1970, ANN TECHNOL AGR, V19, P95

[3]

BAYONOVE C, 1970, ANN TECHNOL AGR, V19, P79

[4]

BOIDRON JN, 1979, B TECH PYRENEES ORIE, V93, P157

[5] AROMA COMPONENTS OF POMACES AND WINE FROM THE VARIETY MUSCAT DE FRONTIGNAN [J].

ETIEVANT, PX ;

BAYONOVE, CL .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1983, 34 (04) :393-403

[6] FLAVOR SENSITIVITY FOR CHLOROANISOLES IN COAGULATED EGG-YOLK [J].

FRIJTERS, JER ;

BEMELMANS, JMH .

JOURNAL OF FOOD SCIENCE, 1977, 42 (04) :1122-1123

[7]

Meilgaard M. C., 1975, Technical Quarterly, Master Brewers Association of America, V12, P107

[8]

Meilgaard M. C., 1975, Technical Quarterly, Master Brewers Association of America, V12, P151

[9]

Ohloff G., 1978, Perfumer & Flavorist, V3, P11

[10] ODOR THRESHOLDS AND RELATIVE INTENSITIES OF VOLATILE AROMA COMPONENTS IN AN ARTIFICIAL BEVERAGE IMITATING WHISKY [J].

SALO, P ;

SUOMALAINEN, H ;

NYKANEN, L .

JOURNAL OF FOOD SCIENCE, 1972, 37 (03) :394-+

← 1 2 →