New molecularly imprinted polymers for reducing negative volatile phenols in red wine with low impact on wine colour.

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作者： Luís,Filipe-Ribeiro ^[1] ; Fernanda,Cosme ^[2] ; Fernando M,Nunes ^[3]

作者单位： Chemistry Department, CQ-VR, Chemistry Research Centre - Vila Real, Food and Wine Chemistry Lab, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, Vila Real 5000-801, Portugal. Electronic address: fmota@utad.pt. ^[1] Biology and Environmental Department, CQ-VR, Chemistry Research Center - Vila Real, Food and Wine Chemistry Lab, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, Vila Real 5000-801, Portugal. ^[2] Chemistry Department, CQ-VR, Chemistry Research Centre - Vila Real, Food and Wine Chemistry Lab, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, Vila Real 5000-801, Portugal. ^[3]

关键词 4-Ethylguaiacol 4-Ethylphenol Molecularly imprinted polymers Phenolic compounds Red wine Sensory quality Wine colour

主题词色(Color);食品处理和加工(Food Handling);分子结构(Molecular Structure);酚类(Phenols);味觉(Taste);挥发性有机化合物(Volatile Organic Compounds);葡萄酒(Wine)

DOI 10.1016/j.foodres.2019.108855

PMID 32036903

发布时间 2021-03-01

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