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Chemistry of Wine Flavor by Andrew L. Waterhouse and Susan E. Ebeler (Eds.)

By Andrew L. Waterhouse and Susan E. Ebeler (Eds.)

content material: research, constitution, and reactivity of labile terpenoid aroma precursors in Riesling wine / Peter Winterhalter, Beate Baderschneider, and Bernd Bonnländer --
The contribution of glycoside precursors to Cabernet Sauvignon and Merlot aroma : sensory and compositional reviews / I. Leigh Francis, Stella Kassara, Ann C. Noble, and Patrick J. Williams --
Methoxypyrazines of grapes and wines / M.S. Allen and M.J. Lacey --
comparability of alternative white wine types in smell profiles via instrumental research and sensory reports / H. Guth --
risky compounds affecting the aroma of Vitis vinifera L. cv. Scheurebe / G.E. Krammer, M. Güntert, S. Lambrecht, H. Sommer, P. Werkhoff, J. Kaulen, and A. Rapp --
Yeast pressure and wine taste : nature or nurture? / J.H. Thorngate, III --
Seasonal edition within the construction of hydrogen sulfide in the course of wine fermentations / Kevin Sea, Christian Butzke, and Roger Boulton --
what's "Brett" (Brettanomyces) style? : a initial research / J.L. Licker, T.E. Acree, and T. Henick-Kling --
Rationalizing the beginning of solerone (5-oxo-4-hexanolide) : biomimetic synthesis, id, and enantiomeric distribution of key metabolites in sherry wine / D. Häring, B. Boss, M. Herderich, and P. Schreier --
Phenolic composition as with regards to pink wine taste / Véronique Cheynier, Hélène Fulcrand, Franck Brossaud, Christian Asselin, and Michel Moutounet --
results of small-scale fining at the phenolic composition and antioxidant task of Merlot wine / Jennifer L. Donovan, Julie C. McCauley, Nuria Tobella Nieto, and Andrew L. Waterhouse --
Why do wines flavor sour and believe astringent? / Ann C. Noble --
Characterization and size of aldehydes in wine / Susan E. Ebeler and Reggie S. Spaulding --
risky and odoriferous compounds in barrel-aged wines : impression of cooperage ideas and getting older stipulations / Pascal Chatonnet --
Detection of cork taint in wine utilizing automatic solid-phase microextraction together with GC/MS-SIM / Christian E. Butzke, Thomas J. Evans, and Susan E. Ebeler --
Flavor-matrix interactions in wine / A. Voilley and S. Lubbers.

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9 jig/L (methional) to 134 jug/L (whiskey lactone). 5-fold higher concentration of butan-2,3-dione, 3-fold higher concentration of (E)-B-damascenone and eugenol, 7-fold higher concentration of vanillin and 16-fold higher concentration of guaiacol than in wines aged in high grade steel tanks (Table VII). 9 mg/L) than wines aged in oak barrels (450 ug/L). The occurence of 3-methylbutanal and methional in oak barrel aged Gewurztrarniner is presumably referred to oxidation reactions of the corresponding alcohols.

Ethylmethoxypyrazine In 1982, tentative evidence for the occurrence of ethylmethoxypyrazine (4) in grape juice was reported (27). The methoxypyrazine had, at that time, been identified in potato also (22, 23) and studies with synthetic ethylmethoxypyrazine had shown that it has a more earthy, potato-like aroma than isobutylmethoxypyrazine. Its sensory detection threshold of 425 ng/L (2) is much higher than that of isobutylmethoxy­ pyrazine. For this reason, interest in its possible occurrence was initially limited by the expectation that, if it occurred at concentrations typical of isobutylmethoxypyrazine, it would not have an effect on flavor.

J. J. Sci. Food Agric. 1992, 59, 511520. Francis, I. ; Sefton, M. ; Williams, P. J. Am. J. Enol. Vitic 1994, 45, 243251. Francis, I. ; Tate, M. ; Williams, P. J. Aust. J. Grape Wine Res. 1996, 2, 70-76. Williams, P. ; Francis, I. L. In Biotechnology for Improved Foods and Flavors ACS Symposium Series 637; G. R. Takeoka; R. Teranishi; P. J. Williams and A. , 1996; pp 124-133. Abbott, N. ; Coombe, B. ; Williams, P. J. Am. J. Enol. Vitic 1991, 42, 167174. Abbott, N. A. PhD Thesis, University of Adelaide, 1993.

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