Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Sheridan R. Barter"'
Autor:
Tracey Siebert, Miguel de Barros Lopes, Sheridan R. Barter, I. Leigh Francis, Markus Herderich
Publikováno v:
Food Chemistry. 256:286-296
Despite numerous studies, the identity of the compounds that are responsible for 'stone fruit’ aroma in wine has not been conclusively established. This study focussed on wine varieties that often display peach and apricot characters, such as Chard
Autor:
Sheridan R. Barter, Markus Herderich, Tracey Siebert, Miguel de Barros Lopes, I. Leigh Francis, Alice Barker
(Z)-6-Dodeceno-γ-lactone is a potent aroma compound that has been little studied and its prevalence in wines is unknown. An efficient stable isotope dilution assay was developed using a simple, direct immersion solid-phase microextraction and gas ch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f0154703512e9646e02e6194de92af43
https://hdl.handle.net/11541.2/131197
https://hdl.handle.net/11541.2/131197
Autor:
Wes Pearson, Philippe Darriet, Sheridan R. Barter, Alice Barker, Tracey Siebert, Miguel de Barros Lopes, Markus Herderich, I. Leigh Francis
Publikováno v:
Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2018, 66 (11), pp.2838-2850. ⟨10.1021/acs.jafc.7b05343⟩
Journal of Agricultural and Food Chemistry, American Chemical Society, 2018, 66 (11), pp.2838-2850. ⟨10.1021/acs.jafc.7b05343⟩
International audience; A 'stone fruit' aroma is important in many white wine varieties and styles, but little is known about the chemical basis of this wine aroma attribute. A set of Viognier and Chardonnay wines that featured 'stone fruit' aroma at
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::125f0529b5cb484f8345b7e7afe85931
https://hal.inrae.fr/hal-02629095
https://hal.inrae.fr/hal-02629095