TY - CHAP
T1 - Interactions between wine matrix macro-components and aroma compounds
AU - Pozo-Bayón, María Ángeles
AU - Reineccius, Gary
PY - 2009/12/1
Y1 - 2009/12/1
N2 - Although there are many studies in the literature that have focused on the identification and quantification of wine aroma compounds, to understand fully wine aroma perception it is necessary to incorporate the study of the interactions between aroma components and non-volatile wine matrix macro-components. This phenomenon influences aroma volatility and solubility, and thus its release from wine. Aroma release ultimately influences aroma perception. Although some research has been devoted to the study of interactions of aroma compounds and non-volatile components of wine, the diversity and significant of these interactions have not been thoroughly considered. This chapter is devoted to a discussion of this topic.
AB - Although there are many studies in the literature that have focused on the identification and quantification of wine aroma compounds, to understand fully wine aroma perception it is necessary to incorporate the study of the interactions between aroma components and non-volatile wine matrix macro-components. This phenomenon influences aroma volatility and solubility, and thus its release from wine. Aroma release ultimately influences aroma perception. Although some research has been devoted to the study of interactions of aroma compounds and non-volatile components of wine, the diversity and significant of these interactions have not been thoroughly considered. This chapter is devoted to a discussion of this topic.
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U2 - 10.1007/978-0-387-74118-5_19
DO - 10.1007/978-0-387-74118-5_19
M3 - Chapter
AN - SCOPUS:77956625603
SN - 9780387741161
SP - 417
EP - 435
BT - Wine Chemistry and Biochemistry
PB - Springer New York
ER -