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International Journal of Food Properties Volume 10, 2007 - Issue 3
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Original Articles

Descriptive Profiling of Flavor Attributes of White Wines From Different Grape Varieties

Yeşim Elmacı Ege University, Engineering Faculty, Department of Food Engineering, Turkey
,
Hatice Kalkan Yıldırım Ege University, Engineering Faculty, Department of Food Engineering, TurkeyCorrespondence[email protected]
,
Ufuk Yücel Ege University, Technical Training Center, Turkey
,
Gülden Ova Ege University, Engineering Faculty, Department of Food Engineering, Turkey
&
Tomris Altuğ Ege University, Engineering Faculty, Department of Food Engineering, Turkey
Pages 651-659 | Received 27 Apr 2006, Accepted 02 Nov 2006, Published online: 10 Aug 2007

Citations (7)

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Read on this site (4)

Thanakorn Yimdee & Xi-Chang Wang. (2016) Comparison of Odor and Taste of Commercial Brand Fish Sauces from East and South East Asian Countries. International Journal of Food Properties 19:4, pages 873-896.
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L. Zea, L. Moyano, M. J. Ruiz & M. Medina. (2013) Odor Descriptors and Aromatic Series During the Oxidative Aging of Oloroso Sherry Wines. International Journal of Food Properties 16:7, pages 1534-1542.
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Trang H.D. Nguyen & Xi Chang Wang. (2012) Volatile, Taste Components, and Sensory Characteristics of Commercial Brand Oyster Sauces: Comparisons and Relationships. International Journal of Food Properties 15:3, pages 518-535.
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J. Jang, Y. C. Yang, G. H. Zhang, H. Chen, J. L. Lu, Y. Y. Du, J. H. Ye, Q. Ye, D. Borthakur, X. Q. Zheng & Y. R. Liang. (2010) Effect of Ultra-Violet B on Release of Volatiles in Tea Leaf. International Journal of Food Properties 13:3, pages 608-617.
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Articles from other publishers (3)

Tatiane Otto, Renato Botelho, Luiz Biasi, Uroš Miljić, Ana C. Correia & António M. Jordão. 2023. Recent Advances in Grapes and Wine Production - New Perspectives for Quality Improvement. Recent Advances in Grapes and Wine Production - New Perspectives for Quality Improvement.
Clara Abarca-Rivas, Alba Martín-Garcia, Montserrat Riu-Aumatell, Axel Bidon-Chanal & Elvira López-Tamames. (2023) Effect of fermentation temperature on oenological parameters and volatile compounds in wine. BIO Web of Conferences 56, pages 02034.
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John Blackman & Anthony Saliba. (2009) Sensory characterization of Hunter Valley Semillon using descriptive analysis. Flavour and Fragrance Journal 24:5, pages 238-244.
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