Occurrence, Sensory Impact, Formation, and Fate of Damascenone in Grapes, Wines, and Other Foods and Beverages

Mark A. Sefton; George K. Skouroumounis; Gordon M. Elsey; Dennis K. Taylor

doi:10.1021/jf201450q

journal article Aug 26, 2011

Occurrence, Sensory Impact, Formation, and Fate of Damascenone in Grapes, Wines, and Other Foods and Beverages

Mark A. Sefton George K. Skouroumounis Gordon M. Elsey Dennis K. Taylor

Journal of Agricultural and Food Chemistry Vol. 59 No. 18 pp. 9717-9746 · American Chemical Society (ACS)

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Details

Published: Aug 26, 2011
Vol/Issue: 59(18)
Pages: 9717-9746

Authors

M

Mark A. Sefton

School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia

G

George K. Skouroumounis

School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia

G

Gordon M. Elsey

School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia

D

Dennis K. Taylor

School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia

Cite This Article

Mark A. Sefton, George K. Skouroumounis, Gordon M. Elsey, et al. (2011). Occurrence, Sensory Impact, Formation, and Fate of Damascenone in Grapes, Wines, and Other Foods and Beverages. Journal of Agricultural and Food Chemistry, 59(18), 9717-9746. https://doi.org/10.1021/jf201450q

Occurrence, Sensory Impact, Formation, and Fate of Damascenone in Grapes, Wines, and Other Foods and Beverages

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