Olfactory Sensations

Author:

Jackson Ronald S.

Publisher

Elsevier

Reference430 articles.

1. The presence of damascenone in cultivars of Vitis vinifera (Linnaesus), rotundifilia (Michaux), and labruscana (Bailey);Acree;J. Agric. Food Chem.,1981

2. Acree, T.E., Lavin, E.H., Nishida, R., Watanabe, S., 1990. o-Aminoacetophenone, the “foxy” smelling component of Labruscana grapes. In: Wöhrmann Symposium, Wädenswil, Switzerland, pp. 49–52.

3. Identification and organoleptic contribution of (Z)-1,5-octadien-3-one to the flavor of Vitis vinifera cv. Merlot and Cabernet Sauvignon musts;Allamy;J. Agric. Food Chem.,2017

4. Allen, M.S., Lacey, M.J., Boyd, S.J., 1996. Methoxypyrazines: New insights into their biosynthesis and occurrence. In: Henick-Kling, T., Wolf, T.E., Harkness, E.M. (Eds.), Proc. 4th Int. Symp. Cool Climate Vitic. Enol., Rochester, NY, July 16–20, 1996. NY State Agricultural Experimental Station, Geneva, New York, pp. V-36–39.

5. Wines, Their Sensory Evaluation;Amerine,1983

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