An assessment of the role played by some oxidation-related aldehydes in wine aroma
作者： Laura Culleré, , Juan Cacho , Vicente Ferreira
DOI: 10.1021/JF062432K
关键词: Food science 、 Wine 、 Flavor 、 Phenylacetaldehyde 、 Organic chemistry 、 Aging of wine 、 Aroma 、 Sensory tests 、 Aroma of wine 、 Chemistry 、 Methional
摘要: … of important oxidation-related aldehydes, such as … aldehydes but not of (E)-2-alkenals, wines exposed to oxygen can have large amounts of (E)-2-alkenals but not of branched aldehydes…
acs.org
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