A comparative study on aromatic profiles of strawberry vinegars obtained using different conditions in the production process-Reference-Cited by-同舟云学术

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A comparative study on aromatic profiles of strawberry vinegars obtained using different conditions in the production process

Published:2016-02 Issue: Volume:192 Page:1051-1059
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ubeda Cristina,Callejón Raquel M.,Troncoso Ana M.,Moreno-Rojas Jose M.,Peña Francisco,Morales M. Lourdes

Funder

Spanish Government

Ministry of Science and Innovation

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

1. Chemical characterization of commercial sherry vinegar aroma by headspace solid-phase microextraction and gas-chromatography–olactometry;Aceña;Journal of Agricultural and Food Chemistry,2011

2. Fate of key odorants in Sauternes wines through aging;Bailly;Journal of Agricultural and Food Chemistry,2009

3. Defining the typical aroma of sherry vinegar: Sensory and chemical approach;Callejón;Journal of Agricultural and Food Chemistry,2008

4. Targeting key aromatic substances on the typical aroma of sherry vinegar;Callejón;Journal of Agricultural and Food Chemistry,2008

5. Volatile compounds in red wine vinegars obtained by submerged and surface acetification in different woods;Callejón;Food Chemistry,2009

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