The Sensory Significance of Apocarotenoids in Wine: Importance of Carotenoid Cleavage Dioxygenase 1 (CCD1) in the Production of β-Ionone

Olfactory cues are key drivers of our multisensory experiences of food and drink. For example, our perception and enjoyment of the flavour and taste of a wine is primarily steered by its aroma. Making sense of the underlying smells that drive consumer preferences is integral to product innovation as...

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Detalles Bibliográficos
Autores principales: Timmins, John J. B., Kroukamp, Heinrich, Paulsen, Ian T., Pretorius, Isak S.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7356381/
https://www.ncbi.nlm.nih.gov/pubmed/32560189
http://dx.doi.org/10.3390/molecules25122779

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7356381/
https://www.ncbi.nlm.nih.gov/pubmed/32560189
http://dx.doi.org/10.3390/molecules25122779

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