Search Constraints

Start Over
Filtering by: Subject Organic compounds -- Analysis Remove constraint Subject: Organic compounds -- Analysis Academic Affiliation Food Science and Technology Remove constraint Academic Affiliation: Food Science and Technology Committee Member Boyer, Charles Remove constraint Committee Member: Boyer, Charles

Search Results

  • Understanding aroma impacts of four important volatile sulfur compounds in Oregon Pinot noir wines

    Creator:
    Tsai, I-Min
    Abstract:
    Sensory properties of four important volatile sulfur compounds, dimethyl disulfide (DMDS), diethyl disulfide (DEDS), methanethiol (MeSH) and ethanethiol (EtSH), were determined in base Oregon Pinot noir wine in order to understand their impacts on wine aroma. Detection thresholds of these four compounds in base wine were determined first. All four...
    Resource Type:
    Dissertation
    Full Text:
    ........................................................................... 7 2.1.1.3. Organic sulfur compounds ............................................................. 9