Primary Aromas is a sensory attribute category in wine science that refers to volatile compounds originating directly from grape biosynthesis, distinguishing it from aromas generated during fermentation or aging.
87
Publications
7.3K
Citations
383
Authors
124
Institutions
Publications per year
2017–2026
26
Variants
Varietal Aromas
Parents
Publications
87
Progress Towards a Standardized System of Wine Aroma Terminology
Ann C. Noble, Richard A. Arnold, B. M. Masuda et al. · American Journal of Enology and Viticulture · 1984 · 200 citations
Agriculture, Enology, Viticulture +17
1–5 of 87
Authors
383
- VF
4
h-index
- EB
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- MC
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- FC
3
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- JC
3
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1–5 of 383
Institutions
124
Northwest A&F University
Yangling, China
6 h-index
19 publications
1.5K citations
Universidad de Zaragoza
Zaragoza, Spain
5 h-index
13 publications
4.1K citations
Universidade de Vigo
Vigo, Spain
4 h-index
10 publications
515 citations
Centre National de la Recherche Scientifique
Paris, France
4 h-index
5 publications
261 citations
Unité mixte de recherche Œnologie
Villenave-d'Ornon, France
4 h-index
11 publications
783 citations
University of Castilla-La Mancha
Ciudad Real, Spain
4 h-index
16 publications
1.7K citations
University of California, Davis
Davis, United States
3 h-index
4 publications
1.3K citations
Lincoln University
Lincoln, New Zealand
3 h-index
6 publications
104 citations
1–8 of 124
Venues
- Food Chemistry
15 publications · 1.2K citations
15
h-index
- Journal of Agricultural and Food Chemistry
11 publications · 701 citations
11
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- Food Research International
6 publications · 512 citations
6
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- Analytica Chimica Acta
6 publications · 707 citations
6
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- American Journal of Enology and Viticulture
AJEV · 6 publications · 1.1K citations
6
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1–5