First identification of a new molecule involved in the fresh mushroom off-flavor in wines: 1-hydroxyoctan-3-one
Léa Delcros, Arnaud Costis, Christine Le Guernevé, Sylvie Collas, Marion Hervé, Aurélie Roland
Topics & Concepts
WineFlavorAromaFood scienceChemistryMushroomAroma of wineFermentationFermentation and Sensory AnalysisHorticultural and Viticultural ResearchPhytochemicals and Antioxidant Activities