1969
DOI: 10.1021/jf60165a006
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Volatiles from grapes. Comparison of grenache juice and grenache rose wine

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Cited by 35 publications
(11 citation statements)
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“…For berries with similar TSS levels, high TA is perceived as ‘unripe’ whereas low TA is perceived as having a ‘flat’ taste. Sugar and acid content determines the basic taste of the berry, whereas the composition of volatile compounds gives the berries their unique flavor …”
Section: Introductionmentioning
confidence: 99%
“…For berries with similar TSS levels, high TA is perceived as ‘unripe’ whereas low TA is perceived as having a ‘flat’ taste. Sugar and acid content determines the basic taste of the berry, whereas the composition of volatile compounds gives the berries their unique flavor …”
Section: Introductionmentioning
confidence: 99%
“…Whereas 2-pyrrolineacetamide has been characterized (Stille and Becker, 1980), according to Katritsky and Lagowski (1968) unsubstituted 2-pyrroline spontaneously tautomerizes to 1-pyrroline. However, the resemblance of the maw spectrum of this product (with a parent ion at m / e 165) to that of 3 suggests that it is 2-pyrroline TFA.…”
Section: Resultsmentioning
confidence: 99%
“…Only 2 volatile monoterpenoids were found in both Koshu and Zenkoji grapes. On the other hand, 22 identified and 2 unidentified volatile monoterpenes were found in the musts of both muscat grapes. Three terpene hydrocarbons (myrcene, IX-terpinene and b-3-carene) were discovered in Muscat of Alexandria grapes, but not in Muscat of Humbourg grapes.…”
mentioning
confidence: 93%