Producing headspace extracts for the gas chromatography–olfactometric evaluation of wine aroma
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference20 articles.
1. The chemical characterization of the aroma of dessert and sparkling white wines (Pedro Ximenez, Fino, Sauternes, and Cava) by gas chromatography; olfactometry and chemical quantitative analysis;Campo;Journal of Agricultural and Food Chemistry,2008
2. Prediction of the wine sensory properties related to grape variety from dynamic-headspace gas chromatography–olfactometry data;Campo;Journal of Agricultural and Food Chemistry,2005
3. Quantitative gas chromatography–olfactometry and chemical quantitative study of the aroma of four Madeira wines;Campo;Analytica Chimica Acta,2006
4. Analytical artifacts caused by the presence of water vapor in the headspace of food products;Canac-Arteaga;Analusis,2000
5. Gas chromatography–olfactometry and chemical quantitative study of the aroma of six premium quality Spanish aged red wines;Cullere;Journal of Agricultural and Food Chemistry,2004
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