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Web Date: June 8, 2011

Fatty Acids In Red Wine Make It Taste Fruity

Food Chemistry: Compounds known to create undesirable smells in wine also boost an important flavor
Department: Science & Technology
Keywords: Wine, aroma, endocrine disrupter, taste, urine, fatty acids

The quality of a wine is still in the palate of the beholder, but tasters agree that fruitiness is an important contributor. Spanish researchers now report that chemicals responsible for a wine’s foul, sweaty smells also produce its fruity flavor (J. Agric. Food Chem., DOI: 10.1021/jf1048657).

Ana Escudero of the . . .

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