2006
DOI: 10.1016/j.foodchem.2005.07.039
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A rapid method for quantifying aroma precursors: Application to grape extract, musts and wines made from several varieties

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Cited by 45 publications
(13 citation statements)
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“…For example, under the initial aerobic conditions of fermentation, S. cerevisiae was able to utilise terpenes as a biosynthetic intermediate (Zea et al, 1995). Terpenes could also be volatilised and drawn off by the CO 2 produced, and lost during the metabolite exchange taking place between the medium and the atmosphere (Arévalo Villena et al, 2006). Generally, the decrease in terpenes in the macerated wine was less compared to that in the non-macerated wine, and was at slightly higher levels at day 10 (Fig.…”
Section: Evolution Of Terpenesmentioning
confidence: 94%
“…For example, under the initial aerobic conditions of fermentation, S. cerevisiae was able to utilise terpenes as a biosynthetic intermediate (Zea et al, 1995). Terpenes could also be volatilised and drawn off by the CO 2 produced, and lost during the metabolite exchange taking place between the medium and the atmosphere (Arévalo Villena et al, 2006). Generally, the decrease in terpenes in the macerated wine was less compared to that in the non-macerated wine, and was at slightly higher levels at day 10 (Fig.…”
Section: Evolution Of Terpenesmentioning
confidence: 94%
“…This phenomenon might be due to the difference of the fermentation power of the two yeasts. Terpenes were easily drawn off by CO 2 , and lost during the metabolite exchange taking place between the medium and the atmosphere (ArévalO ViLLenA et al, 2006). The major terpenol in mango wine was β-citronellol, it was present in low amounts in the juice but its concentration increased throughout the fermentation (Fig.…”
Section: Evolution Of Volatilesmentioning
confidence: 99%
“…The adsorption behaviors will influence the final purity and concentration of the aroma glycosides and sequentially have an impact on the results of the quantitative and qualitative analysis. For instance, Arévalo and others () achieved enrichment through the selective retention of terpenyl‐β‐ d ‐glycosides when the sample was passed through a C 18 reverse‐phase column. As a traditional method, packed cartridges have been widely used in the extraction of aroma glycosides, but on the other hand, specific packing materials can be very expensive, and much time is spent in activating them.…”
Section: Analysis Of Glycosidic Aroma Precursorsmentioning
confidence: 99%