Sensory interactions between six common aroma vectors explain four main red wine aroma nuances

Detalles Bibliográficos
Autores: Ferreira, V. [0000-0002-4353-2483], Sáenz-Navajas, M.-P. [0000-0001-7225-2272], Campo, E., Herrero, Paula., de la Fuente, A. [0000-0002-4093-900X], Fernández-Zurbano, P. [0000-0002-4516-9534]
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2016
País:España
Institución:Universidad de La Rioja (UR)
Repositorio:RIUR. Repositorio Institucional de la Universidad de La Rioja
OAI Identifier:oai:portal.dialnet.es:doc/5bbc6839b750603269e804e9
Acceso en línea:https://investigacion.unirioja.es/documentos/5bbc6839b750603269e804e9
Access Level:acceso abierto
Palabra clave:Aroma interactions
Damascenone
Furaneol
Fusel alcohols
Odour mixtures
Reconstituted wines
Suppression effects
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spelling Sensory interactions between six common aroma vectors explain four main red wine aroma nuancesFerreira, V. [0000-0002-4353-2483]Sáenz-Navajas, M.-P. [0000-0001-7225-2272]Campo, E.Herrero, Paula.de la Fuente, A. [0000-0002-4093-900X]Fernández-Zurbano, P. [0000-0002-4516-9534]Aroma interactionsDamascenoneFuraneolFusel alcoholsOdour mixturesReconstituted winesSuppression effects2016info:eu-repo/semantics/articleSubtype: Articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://investigacion.unirioja.es/documentos/5bbc6839b750603269e804e9reponame:RIUR. Repositorio Institucional de la Universidad de La Riojainstname:Universidad de La Rioja (UR)Inglésinfo:eu-repo/semantics/altIdentifier/doi/10.1016/J.FOODCHEM.2015.12.048info:eu-repo/semantics/altIdentifier/wos/WOS:000369078600058info:eu-repo/semantics/altIdentifier/pmid/26775994info:eu-repo/semantics/altIdentifier/pissn/0308-8146Sensory interactions between six common aroma vectors explain four main red wine aroma nuances, 2016, vol. 199, pág. 447-456info:eu-repo/semantics/openAccessoai:portal.dialnet.es:doc/5bbc6839b750603269e804e92026-06-14T12:47:17Z
dc.title.none.fl_str_mv Sensory interactions between six common aroma vectors explain four main red wine aroma nuances
title Sensory interactions between six common aroma vectors explain four main red wine aroma nuances
spellingShingle Sensory interactions between six common aroma vectors explain four main red wine aroma nuances
Ferreira, V. [0000-0002-4353-2483]
Aroma interactions
Damascenone
Furaneol
Fusel alcohols
Odour mixtures
Reconstituted wines
Suppression effects
title_short Sensory interactions between six common aroma vectors explain four main red wine aroma nuances
title_full Sensory interactions between six common aroma vectors explain four main red wine aroma nuances
title_fullStr Sensory interactions between six common aroma vectors explain four main red wine aroma nuances
title_full_unstemmed Sensory interactions between six common aroma vectors explain four main red wine aroma nuances
title_sort Sensory interactions between six common aroma vectors explain four main red wine aroma nuances
dc.creator.none.fl_str_mv Ferreira, V. [0000-0002-4353-2483]
Sáenz-Navajas, M.-P. [0000-0001-7225-2272]
Campo, E.
Herrero, Paula.
de la Fuente, A. [0000-0002-4093-900X]
Fernández-Zurbano, P. [0000-0002-4516-9534]
author Ferreira, V. [0000-0002-4353-2483]
author_facet Ferreira, V. [0000-0002-4353-2483]
Sáenz-Navajas, M.-P. [0000-0001-7225-2272]
Campo, E.
Herrero, Paula.
de la Fuente, A. [0000-0002-4093-900X]
Fernández-Zurbano, P. [0000-0002-4516-9534]
author_role author
author2 Sáenz-Navajas, M.-P. [0000-0001-7225-2272]
Campo, E.
Herrero, Paula.
de la Fuente, A. [0000-0002-4093-900X]
Fernández-Zurbano, P. [0000-0002-4516-9534]
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Aroma interactions
Damascenone
Furaneol
Fusel alcohols
Odour mixtures
Reconstituted wines
Suppression effects
topic Aroma interactions
Damascenone
Furaneol
Fusel alcohols
Odour mixtures
Reconstituted wines
Suppression effects
publishDate 2016
dc.date.none.fl_str_mv 2016
dc.type.none.fl_str_mv info:eu-repo/semantics/article
Subtype: Article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://investigacion.unirioja.es/documentos/5bbc6839b750603269e804e9
url https://investigacion.unirioja.es/documentos/5bbc6839b750603269e804e9
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/J.FOODCHEM.2015.12.048
info:eu-repo/semantics/altIdentifier/wos/WOS:000369078600058
info:eu-repo/semantics/altIdentifier/pmid/26775994
info:eu-repo/semantics/altIdentifier/pissn/0308-8146
Sensory interactions between six common aroma vectors explain four main red wine aroma nuances, 2016, vol. 199, pág. 447-456
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:RIUR. Repositorio Institucional de la Universidad de La Rioja
instname:Universidad de La Rioja (UR)
instname_str Universidad de La Rioja (UR)
reponame_str RIUR. Repositorio Institucional de la Universidad de La Rioja
collection RIUR. Repositorio Institucional de la Universidad de La Rioja
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,301603

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