Multidimensional analysis of the interaction of volatile compounds and amino acids in the formation of sensory properties of natural wine

The content of free amino acids and aroma compounds present in wine and dependent on the grape variety, conditions of its growing and technology of production form its consumer properties. In this paper, the structure of interactions of amino acids and volatile organic compounds in 150 samples of na...

Descripción completa

Detalles Bibliográficos
Autores principales: Khalafyan, Alexan, Temerdashev, Zaual, Abakumov, Aleksey, Yakuba, Yuri, Sheludko, Olga, Kaunova, Anastasia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9860274/
https://www.ncbi.nlm.nih.gov/pubmed/36691522
http://dx.doi.org/10.1016/j.heliyon.2023.e12814

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9860274/
https://www.ncbi.nlm.nih.gov/pubmed/36691522
http://dx.doi.org/10.1016/j.heliyon.2023.e12814

Ejemplares similares