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white wine flavor

General Material Information

Trivial Name white wine flavor
Synonyms
  • wine (white) type flavor natural
  • savornotes white wine flavor
  • wine flavor (white)
  • white wine flavor powder
  • white wine flavor WONF

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Literature & References

None found
Publications by PubMed
Quantitative solid phase microextraction--gas chromatography mass spectrometry analysis of five megastigmatrienone isomers in aged wine.
Role of 3-methyl-2,4-nonanedione in the flavor of aged red wines.
Colorimetric and ratiometric fluorescent detection of sulfite in water via cationic surfactant-promoted addition of sulfite to α,β-unsaturated ketone.
CIEL*a*b* parameters of white dehydrated grapes as quality markers according to chemical composition, volatile profile and mechanical properties.
Evaluation of bitterness in white wine applying descriptive analysis, time-intensity analysis, and temporal dominance of sensations analysis.
Amperometric fructose sensor based on ferrocyanide modified screen-printed carbon electrode.
Stepwise increase of resveratrol biosynthesis in yeast Saccharomyces cerevisiae by metabolic engineering.
Effects of ionic strength and sulfate upon thermal aggregation of grape chitinases and thaumatin-like proteins in a model system.
Roles of grape thaumatin-like protein and chitinase in white wine haze formation.
Analysis of terpenes in white wines using SPE-SPME-GC/MS approach.
Noah's nectar: the proteome content of a glass of red wine.
Analysis, occurrence, and potential sensory significance of five polyfunctional mercaptans in white wines.
Identification of a sotolon pathway in dry white wines.
Resveratrol regulates human adipocyte number and function in a Sirt1-dependent manner.
Effect of organic acids and marination ingredients on the survival of Campylobacter jejuni on meat.
Aromatic potential of botrytized white wine grapes: identification and quantification of new cysteine-S-conjugate flavor precursors.
Analysis of precursors to wine odorant 3-mercaptohexan-1-ol using HPLC-MS/MS: resolution and quantitation of diastereomers of 3-S-cysteinylhexan-1-ol and 3-S-glutathionylhexan-1-ol.
Two-step purification of pathogenesis-related proteins from grape juice and crystallization of thaumatin-like proteins.
A liquid chromatographic method optimization for the assessment of low and high molar mass carbonyl compounds in wines.
Water deficit alters differentially metabolic pathways affecting important flavor and quality traits in grape berries of Cabernet Sauvignon and Chardonnay.
Resveratrol: a promising agent in promoting cardioprotection against coronary heart disease.
Identification and characteristics of new volatile thiols derived from the hop (Humulus luplus L.) cultivar Nelson Sauvin (dagger).
Influence of visual masking technique on the assessment of 2 red wines by trained and consumer assessors.
Comparison of two SPME fibers for the extraction of some off-flavor cork-taint compounds in bottled wines investigated by GC-HRMS.
Recovery: old wine, flavor of the month or new organizing paradigm?
Analysis of selected carbonyl oxidation products in wine by liquid chromatography with diode array detection.
New method for reducing the binding power of sweet white wines.
Nitrogen catabolite repression modulates the production of aromatic thiols characteristic of Sauvignon Blanc at the level of precursor transport.
The chemical characterization of the aroma of dessert and sparkling white wines (Pedro Ximénez, Fino, Sauternes, and Cava) by gas chromatography-olfactometry and chemical quantitative analysis.
Distribution and organoleptic impact of sotolon enantiomers in dry white wines.
Sulfate--a candidate for the missing essential factor that is required for the formation of protein haze in white wine.
Screen-printed biosensors for glucose determination in grape juice.
Determination of the biogenic amines in musts and wines before and after malolactic fermentation using 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate as the derivatizing agent.
Less irritative action of wine and Japanese sake in rat stomachs: a comparative study with ethanol.
Use of multiple headspace solid-phase microextraction and pervaporation for the determination of off-flavours in wine.
Engineering of an oenological Saccharomyces cerevisiae strain with pectinolytic activity and its effect on wine.
Dietary patterns, insulin sensitivity and adiposity in the multi-ethnic Insulin Resistance Atherosclerosis Study population.
Rapid and sensitive automated method for glucose monitoring in wine processing.
Formulation of low-cost fermentative media for lactic acid production with Lactobacillus rhamnosus using vinification lees as nutrients.
Fast screening method for determining 2,4,6-trichloroanisole in wines using a headspace-mass spectrometry (HS-MS) system and multivariate calibration.
Flavour analysis of Greek white wine by solid-phase microextraction-capillary gas chromatography-mass spectrometry.
Absorption of three wine-related polyphenols in three different matrices by healthy subjects.
Influence of Saccharomyces cerevisiae strains on fermentation and flavor compounds of white wines made from cv. Emir grown in Central Anatolia, Turkey.
Headspace solid phase microextraction (SPME) analysis of flavor compounds in wines. Effect of the matrix volatile composition in the relative response factors in a wine model.
Yeasts used as fining treatment to correct browning in white wines.
Mutagenicity of cooked hamburger is controlled delicately by reducing sugar content in ground beef.
Acetaldehyde metabolism by wine lactic acid bacteria.
Clues about the role of methional as character impact odorant of some oxidized wines.
High-performance liquid chromatographic determination of the riboflavin concentration in white wines for predicting their resistance to light.
Determination of tryptophan and tryptophan metabolites in grape must and wine.
Off-flavor compounds in wine and other food products formed by enzymatical, physical, and chemical degradation of tryptophan and its metabolites.
The antioxidant activities of seasonings used in Asian cooking. Powerful antioxidant activity of dark soy sauce revealed using the ABTS assay.
Multiplication and fermentation of Saccharomyces cerevisiae under carbon dioxide pressure in wine.

Other Information

Wikipedia:View

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Flavor Type: Winey
winey
General comment White wine

Potential Uses

Applications
Odor purposes Wine
Flavoring purposes Wine white wine

Safety Information

Safety information

Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavored products of all types
Recommendation for white wine flavor usage levels up to:
not for fragrance use.

Safety references

None found