English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/56505
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:

Contribution of Nonvolatile Composition to Wine Flavor

AuthorsSáenz-Navajas, María-Pilar; Fernández-Zurbano, Purificación ; Ferreira, Vicente
Issue Date2012
PublisherMarcel Dekker
CitationFood Reviews International 28: 389- 411 (2012)
AbstractThis review is aimed at giving an overview of the current state of knowledge of nonvolatile molecules with sensory activity in wine. For this purpose, nonvolatile molecules with known sensory properties are reported and their ability to impact or alter the taste and tactile sensations has been discussed. Then, the importance of sensory interactions in wine is highlighted. Finally, the techniques developed with the aim of detecting nonvolatile sensory-active molecules involved in wine taste or tactile sensations are reviewed. More research should be carried out for determining the real sensory impact of nonvolatiles in global flavor properties; as such, more strategies in both analytical and sensory analyses should be developed. The subsequent steps in relating instrumental data to sensory perception would involve sensory analysis, threshold analysis, and the use of model systems or the addition of a suspected nonvolatile compound with sensory activity directly to the wine. © 2012 Copyright Taylor and Francis Group, LLC.
Identifiersdoi: 10.1080/87559129.2012.660717
issn: 8755-9129
Appears in Collections:(ICVV) Artículos
Files in This Item:
File Description SizeFormat 
accesoRestringido.pdf15,38 kBAdobe PDFThumbnail
Show full item record
Review this work

Related articles:

WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.