Determination of Rotundone, the Pepper Aroma Impact Compound, in Grapes and Wine
about
Distribution of Rotundone and Possible Translocation of Related Compounds Amongst Grapevine Tissues in Vitis vinifera L. cv. ShirazEnvironmental Factors and Seasonality Affect the Concentration of Rotundone in Vitis vinifera L. cv. Shiraz WineFunctional annotation, genome organization and phylogeny of the grapevine (Vitis vinifera) terpene synthase gene family based on genome assembly, FLcDNA cloning, and enzyme assays.Transcriptome analysis at four developmental stages of grape berry (Vitis vinifera cv. Shiraz) provides insights into regulated and coordinated gene expressionVine nitrogen status and volatile thiols and their precursors from plot to transcriptome level.Two key polymorphisms in a newly discovered allele of the Vitis vinifera TPS24 gene are responsible for the production of the rotundone precursor α-guaieneQuantifying the contribution of grape hexoses to wine volatiles by high-precision [U¹³C]-glucose tracer studiesBeyond the characterization of wine aroma compounds: looking for analytical approaches in trying to understand aroma perception during wine consumption.Wine flavor and aroma.Carbocations and the Complex Flavor and Bouquet of Wine: Mechanistic Aspects of Terpene Biosynthesis in Wine Grapes.Volatile Compounds from Grape Skin, Juice and Wine from Five Interspecific Hybrid Grape Cultivars Grown in Québec (Canada) for Wine Production.Effective analysis of rotundone at below-threshold levels in red and white wines using solid-phase microextraction gas chromatography/tandem mass spectrometry.
P2860
Q28600969-866DA724-616F-46DB-86AF-F84CBFF62E6CQ30980664-D17EBA9B-A39C-46D3-962A-12598D67797DQ33724802-98316249-668F-49D2-914B-2E9EAD2FEC0BQ34507496-10D9160E-FB30-4F84-866E-29477FADF6C4Q36096948-B611C355-912B-4710-BFD3-812409C0942AQ36532420-86551191-5CED-47F2-9EA2-B6663FBF5FA3Q37040309-3DFAF866-4321-468D-A3B7-1E0D3DD7366FQ37875773-DF694C6C-1ACB-4D61-B544-59E7A993C2A1Q37904860-0A623352-D21E-4E58-860C-EE574281E431Q38537811-21E5ECE3-DA62-4409-9386-D45798128500Q46713863-6D91E7E0-69DB-4EB9-8FAC-2E400C3BA0DCQ50547791-842878A7-282A-4E6C-A39F-DDB06C02390F
P2860
Determination of Rotundone, the Pepper Aroma Impact Compound, in Grapes and Wine
description
2008 nî lūn-bûn
@nan
2008 թուականի Մայիսին հրատարակուած գիտական յօդուած
@hyw
2008 թվականի մայիսին հրատարակված գիտական հոդված
@hy
2008年の論文
@ja
2008年論文
@yue
2008年論文
@zh-hant
2008年論文
@zh-hk
2008年論文
@zh-mo
2008年論文
@zh-tw
2008年论文
@wuu
name
Determination of Rotundone, the Pepper Aroma Impact Compound, in Grapes and Wine
@ast
Determination of Rotundone, the Pepper Aroma Impact Compound, in Grapes and Wine
@en
type
label
Determination of Rotundone, the Pepper Aroma Impact Compound, in Grapes and Wine
@ast
Determination of Rotundone, the Pepper Aroma Impact Compound, in Grapes and Wine
@en
prefLabel
Determination of Rotundone, the Pepper Aroma Impact Compound, in Grapes and Wine
@ast
Determination of Rotundone, the Pepper Aroma Impact Compound, in Grapes and Wine
@en
P2093
P3181
P356
P1476
Determination of Rotundone, the Pepper Aroma Impact Compound, in Grapes and Wine
@en
P2093
Alan P. Pollnitz
Claudia Wood
Gordon M. Elsey
Tracey E. Siebert
P304
P3181
P356
10.1021/JF800184T
P407
P577
2008-05-01T00:00:00Z