Discrimination of varietal wines according to their volatiles
Author:
Funder
European Union
Hellenic Ministry of Education
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference22 articles.
1. Note. Differentiation of varietal red wines from Communidad Valenciana (Spain) based on their composition in terms of alcohols and polyols;Aleixandre;Food Science and Technology International,2000
2. Yeast influence on volatile composition of wines;Antonelli;Journal of Agricultural and Food Chemistry,1999
3. Characterization of roasted coffee and coffee beverages by solid phase microextraction–gas chromatography and principal component analysis;Bicchi;Journal of Agricultural and Food Chemistry,1997
4. Discriminate analysis of roasted coffee varieties for trigonelline, nicotinic acid and caffeine content;Casal;Journal of Agricultural and Food Chemistry,2000
5. Brand-dependent volatile fingerprinting of Italian wines from Valpolicella;Dall’Asta;Journal of Chromatography A,2011
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