Sensory Relevance of Strecker Aldehydes in Wines. Preliminary Studies of Its Removal with Different Type of Resins

The orthonasal quality of two synthetic contexts of wine (young wine and oaked wine) spiked with six different levels of the Strecker aldehydes (isobutyraldehyde, 2-methylbutanal, 3-methylbutanal, methional and phenylacetaldehyde) was evaluated by a panel of wine experts. The aldehyde levels simulat...

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Detalles Bibliográficos
Autores principales: Marrufo-Curtido, Almudena, de-la-Fuente-Blanco, Arancha, Sáenz-Navajas, María-Pilar, Ferreira, Vicente, Bueno, Mónica, Escudero, Ana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8391308/
https://www.ncbi.nlm.nih.gov/pubmed/34441492
http://dx.doi.org/10.3390/foods10081711

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8391308/
https://www.ncbi.nlm.nih.gov/pubmed/34441492
http://dx.doi.org/10.3390/foods10081711

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