Flavor Chemistry — Chapter 1 — PDF 9–19

M. J. Herderich et al.. “Spice Up Your Life: Analysis of Key Aroma Compounds in Shiraz.” In Flavor Chemistry of Wine and Other Alcoholic Beverages, edited by Michael C. Qian and Thomas H. Shellhammer. ACS Symposium Series 1104. American Chemical Society, 2012.

Rotundone was identified as a contributor to pepper aroma after the correlated marker alpha-ylangene failed to explain that aroma. Reported detection thresholds differed between water (8 ng/L) and red wine (16 ng/L); about one-fifth of panelists could not detect the compound even at much higher concentrations. Consumer testing produced distinct liking clusters rather than a universal preference for more pepper.

M. J. Herderich et al., “Spice Up Your Life: Analysis of Key Aroma Compounds in Shiraz,” in Flavor Chemistry of Wine and Other Alcoholic Beverages, ed. Michael C. Qian and Thomas H. Shellhammer, ACS Symposium Series 1104 (American Chemical Society, 2012), supplied PDF pp. 9–19.

M. J. Herderich et al., “Spice Up Your Life: Analysis of Key Aroma Compounds in Shiraz,” in Flavor Chemistry of Wine and Other Alcoholic Beverages, ed. Michael C. Qian and Thomas H. Shellhammer, ACS Symposium Series 1104 (American Chemical Society, 2012), supplied PDF pp. 9–19.

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M. J. Herderich et al., chapter 1, supplied PDF 9–19.

Spice Up Your Life: Analysis of Key Aroma Compounds in Shiraz

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