Beyond the characterization of wine aroma compounds: looking for analytical approaches in trying to understand aroma perception during wine consumption.

Abstract

The volatile compounds present in wines are responsible for the quality of the wine aroma. The analysis of these compounds requires different analytical techniques depending on the type of compounds and their concentration. The importance at sensorial level of each compound should be evaluated by using olfactometric techniques and reconstitution and… (More)
DOI: 10.1007/s00216-011-5078-0

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Cite this paper

@article{MuozGonzlez2011BeyondTC, title={Beyond the characterization of wine aroma compounds: looking for analytical approaches in trying to understand aroma perception during wine consumption.}, author={Carolina Mu{\~n}oz-Gonz{\'a}lez and Juan Jos{\'e} Rodr{\'i}guez-Bencomo and M Victoria Moreno-Arribas and Mar{\'i}a {\'A}ngeles Pozo-Bay{\'o}n}, journal={Analytical and bioanalytical chemistry}, year={2011}, volume={401 5}, pages={1497-512} }