Details

Autor(en) / Beteiligte

• Bertuccioli, M
• Viani, R

Titel

Red wine aroma: identification of headspace constituents

Ist Teil von

• Journal of the science of food and agriculture, 1976-11, Vol.27 (11), p.1035-1038

Ort / Verlag

London: John Wiley & Sons, Ltd

Erscheinungsjahr

1976

Quelle

Alma/SFX Local Collection

Beschreibungen/Notizen

• Gas chromatrography–mass spectrometry, using the special sampling technique described previously, revealed 39 components in the headspace of red wine. Nineteen of the components have not previously been detected by headspace techniques and two are reported for the first time in wine aroma: dehydroionene (1,1,6‐trimethyl‐1,2‐dihydronaphthalene) and 2‐(ehtoxymethyl)furan. The latter is one of the compounds formed on ageing.