Volatile secondary metabolites of Greco (Vitis vinifera L.) must
Version of Record online: 1 OCT 2013
© 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 3, pages 711–717, March 2014
How to Cite
Lamorte, S. A., Gambuti, A., Genovese, A. and Moio, L. (2014), Volatile secondary metabolites of Greco (Vitis vinifera L.) must. International Journal of Food Science & Technology, 49: 711–717. doi: 10.1111/ijfs.12354
- Issue online: 18 FEB 2014
- Version of Record online: 1 OCT 2013
- Manuscript Accepted: 20 AUG 2013
- Manuscript Received: 3 APR 2013
Figure S1. Comparison of percentages of chemical classes content (expressed in% of the total fraction) of free fraction and bound fraction.
Table S1. Main potential impact odour compounds of Greco wine are reported according to their respective odour activity values (only compounds showing an OAV _1 in all or most of the five samples of different vineyards of ‘Greco di Tufo’ DOCG were considered). OAVmin and OAVmax: minimum and maximum of OAVs calculated among the five samples. The odour thresholds were detected in wine-like solution.
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