Chapter 5. Volatile and Aroma Compounds in Wines

  1. Riccardo Flamini1,
  2. Pietro Traldi2

Published Online: 8 JAN 2010

DOI: 10.1002/9780470552926.ch5

Book Title

Mass Spectrometry in Grape and Wine Chemistry

Mass Spectrometry in Grape and Wine Chemistry

Additional Information

How to Cite

Flamini, R. and Traldi, P. (2010) Volatile and Aroma Compounds in Wines, in Mass Spectrometry in Grape and Wine Chemistry, John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470552926.ch5

Author Information

  1. 1

    CRA, Centro di Ricerca per la Viticoltura, Conegliano (TV), Italy

  2. 2

    CNR, Istituto di Scienze e Tecnologie Molecolari, Padova, Italy

Publication History

  1. Published Online: 8 JAN 2010
  2. Published Print: 16 DEC 2009

Book Series:

  1. Wiley-Interscience Series in Mass Spectrometry

Book Series Editors:

  1. Dominic M. Desiderio3,
  2. Nico M. M. Nibbering4

Series Editor Information

  1. 3

    Departments of Neurology and Biochemistry, University of Tennessee Health Science Center, USA

  2. 4

    Vrije Universiteit Amsterdam, The Netherlands

ISBN Information

Print ISBN: 9780470392478

Online ISBN: 9780470552926

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CHAPTER TOOLS

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Keywords:

  • volatile and aroma compounds in wines;
  • volatile sulfur compounds in wines;
  • ethyl and vinyl phenols in wines

Summary

This chapter contains sections titled:

  • Higher Alcohols and Esters Formed from Yeasts

  • Volatile Sulfur Compounds in Wines

  • Carbonyl Compounds in Wines and Distillates

  • Ethyl and Vinyl Phenols in Wines

  • 2'-Aminoacetophenone in Wines

  • References

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