VOLATILE C-13-NORISOPRENOID COMPOUNDS IN RIESLING WINE ARE GENERATED FROM MULTIPLE PRECURSORS

被引：0
|
作者：
WINTERHALTER, P
SEFTON, MA
WILLIAMS, PJ
机构：
[1] AUSTRALIAN WINE RES INST,POB 197,GLEN OSMOND,SA 5064,AUSTRALIA
[2] UNIV WURZBURG,LEHRSTUHL LEBENSMITTELCHEM,W-8700 WURZBURG,GERMANY
来源：
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE | 1990年 / 41卷 / 04期
关键词：
D O I：
暂无
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
引用
收藏
页码：277 / 283
页数：7
相关论文
共 50 条
  • [1] A NEW C-13-NORISOPRENOID INTRAMOLECULAR ACETAL IN RIESLING WINE
    WINTERHALTER, P
    SEFTON, MA
    WILLIAMS, PJ
    CHEMISTRY & INDUSTRY, 1990, (14) : 463 - 464
  • [2] STRUCTURE OF A NEW C-13-NORISOPRENOID
    RODRIGUEZ, ML
    BRITO, I
    GONZALEZ, AG
    ALMONACID, LN
    PEREZ, C
    TRUJILLO, JM
    ACTA CRYSTALLOGRAPHICA SECTION C-CRYSTAL STRUCTURE COMMUNICATIONS, 1992, 48 : 2192 - 2194
  • [3] A C-13-NORISOPRENOID GENTIOBIOSIDE FROM QUINCE FRUIT
    WINTERHALTER, P
    HARMSEN, S
    TRANI, F
    PHYTOCHEMISTRY, 1991, 30 (09) : 3021 - 3025
  • [4] Identification of C-13-Norisoprenoid Flavour Precursors in Starfruit (Averrhoa carambola L.)
    Herderich, Markus
    Neubert, Charlotte
    Winterhalter, Peter
    Schreier, Peter
    Skouroumounis, George K.
    FLAVOUR AND FRAGRANCE JOURNAL, 1992, 7 (04) : 179 - 185
  • [5] VOLATILE NORISOPRENOID COMPOUNDS AS CONSTITUENTS OF OAK WOODS USED IN WINE AND SPIRIT MATURATION
    SEFTON, MA
    FRANCIS, IL
    WILLIAMS, PJ
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1990, 38 (11) : 2045 - 2049
  • [6] Isolation of two glucosidic precursors of beta-damascenone from riesling wine
    Baderschneider, B
    Skouroumounis, G
    Winterhalter, P
    NATURAL PRODUCT LETTERS, 1997, 10 (02): : 111 - 114
  • [7] Influence of Vibration on Volatile Compounds, Color, SO2, and CO2 of Riesling Sparkling Wine and White Wine
    Renner, Hannah
    Richling, Elke
    Durner, Dominik
    AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE, 2022, 73 (04): : 266 - 275
  • [8] Effect of Precursors on Volatile Compounds in Papaya Wine Fermented by Mixed Yeasts
    Lee, Pin-Rou
    Chong, Irene Siew-May
    Yu, Bin
    Curran, Philip
    Liu, Shao-Quan
    FOOD TECHNOLOGY AND BIOTECHNOLOGY, 2013, 51 (01) : 92 - 100
  • [9] Near infrared spectroscopy as a rapid tool to measure volatile aroma compounds in Riesling wine: possibilities and limits
    H. E. Smyth
    D. Cozzolino
    W. U. Cynkar
    R. G. Dambergs
    M. Sefton
    M. Gishen
    Analytical and Bioanalytical Chemistry, 2008, 390 : 1911 - 1916
  • [10] Near infrared spectroscopy as a rapid tool to measure volatile aroma compounds in Riesling wine: possibilities and limits
    Smyth, H. E.
    Cozzolino, D.
    Cynkar, W. U.
    Dambergs, R. G.
    Sefton, M.
    Gishen, M.
    ANALYTICAL AND BIOANALYTICAL CHEMISTRY, 2008, 390 (07) : 1911 - 1916
12345