Flavoromic analysis of wines using gas chromatography, mass spectrometry and sensory techniques-Reference-Cited by-同舟云学术

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Flavoromic analysis of wines using gas chromatography, mass spectrometry and sensory techniques

Published:2024-10 Issue: Volume:1734 Page:465264
ISSN:0021-9673
Container-title:Journal of Chromatography A
language:en
Short-container-title:Journal of Chromatography A

Author:

Welke Juliane Elisa^ORCID,Hernandes Karolina Cardoso,Lago Laura Oliveira,Silveira Rafaela Diogo^ORCID,Marques Aline Telles Biasoto,Zini Claudia Alcaraz^ORCID

Funder

CNPq

FAPERGS

CAPES

Publisher

Elsevier BV

Reference131 articles.

1. Defining wine typicity: sensory characterisation and consumer perspectives;Gonzaga;Aust. J. Grape Wine Res.,2021

2. Measuring wine quality and typicity;Basalekou;Beverages,2023

3. Anon. ISO 5492:2008. (2008). Sensory analysis – Vocabulary. Available in: . Accessed in: January 30, 2024.

4. Exploring UPLC-QTOF-MS-based targeted and untargeted approaches for understanding wine mouthfeel: a sensometabolomic approach;Ferrero-Del-Teso;Food Chem.,2024

5. Role of gas chromatography and olfactometry to understand the wine aroma: achievements denoted by multidimensional analysis;Welke;J. Sep. Sci.,2021

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