Free and bound volatile compounds as markers of aromatic typicalness of Moravia Dulce, Rojal and Tortosí red wines

► We researched the aroma profiles of three red wines by GC–MS and sensory analysis. ► Free aroma of wines was characterised by large amounts of C6 and benzene compounds. ► Benzene and C13-norisoprenoids are the principal glycosylated compounds. ► Moravia Dulce, Rojal and Tortosí possess great oenol...

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Bibliographic Details
Published in:	Food chemistry Vol. 131; no. 1; pp. 90 - 98
Main Authors:	Gómez García-Carpintero, E., Sánchez-Palomo, E., Gómez Gallego, M.A., González-Viñas, M.A.
Format:	Journal Article
Language:	English
Published:	Kidlington Elsevier Ltd 01-03-2012 Elsevier
Subjects:	Biological and medical sciences Fermented food industries Food industries Free and bound volatile compounds Fundamental and applied biological sciences. Psychology Gas chromatography–mass spectrometry Red wine Sensory analysis Vitaceae Wines and vinegars Sensory analysis Red wine Free and bound volatile compounds Gas chromatography–mass spectrometry Volatile compound Alcoholic beverage Gas chromatography Marker Gas chromatography-mass spectrometry Mass spectrometry
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