Secondary Aromas is a class of volatile compounds formed during the fermentation process in wine production, distinguished from primary and tertiary aromas by their origin in microbial metabolic activity rather than grape-derived precursors or aging-related chemical reactions.
187
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187
Floral volatiles in insect biology
Heidi E. M. Dobson · 2017 · 246 citations
Juliane Elisa Welke, Mauro Celso Zanus, Marcelo Lazzarotto et al. · Food Research International · 2014 · 245 citations · Full text
Agriculture, Chemistry, Food Science +17
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210
Northwest A&F University
Yangling, China
9 h-index
36 publications
1.7K citations
University of California, Davis
Davis, United States
7 h-index
14 publications
734 citations
Universidad de Zaragoza
Zaragoza, Spain
6 h-index
21 publications
3.9K citations
China Agricultural University
Beijing, China
6 h-index
27 publications
1.1K citations
Ministry of Agriculture and Rural Affairs
Beijing, China
5 h-index
21 publications
553 citations
Université de Bordeaux
Bordeaux, France
5 h-index
13 publications
1.5K citations
Instituto de Ciencias de la Vid y del Vino
Logroño, Spain
5 h-index
15 publications
475 citations
Unité mixte de recherche Œnologie
Villenave-d'Ornon, France
5 h-index
14 publications
991 citations
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- Food Chemistry
27 publications · 1.5K citations
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- Journal of Agricultural and Food Chemistry
15 publications · 1.1K citations
15
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- American Journal of Enology and Viticulture
AJEV · 19 publications · 1.1K citations
13
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- Food Research International
10 publications · 859 citations
10
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- Journal of the Science of Food and Agriculture
8 publications · 1.3K citations
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