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Chemical and sensory profiles of rosé wines from Australia

Jiaming Wang1, Dimitra L Capone2, Kerry L Wilkinson1

  • 1School of Agriculture, Food and Wine, Waite Research Institute, The University of Adelaide (UA), PMB 1, Glen Osmond, South Australia 5064, Australia.

Food Chemistry
|November 24, 2015
PubMed

Keywords:
3-Mercaptohexan-1-ol (PubChem CID: 521348)3-Mercaptohexyl acetate (PubChem CID: 518810)3-Methylbutyl acetate (PubChem CID: 31276)AromaDescriptive sensory analysisEthyl 2-methylbutanoate (PubChem CID: 24020)Ethyl 3-methylbutanoate (PubChem CID: 7945)Ethyl butanoate (PubChem CID: 7762)Ethyl decanoate (PubChem CID: 8048)Ethyl hexanoate (PubChem CID: 31265)Ethyl octanoate (PubChem CID: 7799)GC–MSPrincipal component analysisQuantitative analysisRosé wineβ-Damascenone (PubChem CID: 5366074)

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