Comparison of the aromatic profile of three aromatic varieties of Peruvian pisco (Albilla, Muscat and Torontel) by chemical analysis and gas chromatography-olfactometry-Reference-Cited by-同舟云学术

Comparison of the aromatic profile of three aromatic varieties of Peruvian pisco (Albilla, Muscat and Torontel) by chemical analysis and gas chromatography-olfactometry

Published:2013-05-29 Issue:5 Volume:28 Page:340-352
ISSN:0882-5734
Container-title:Flavour and Fragrance Journal
language:en
Short-container-title:Flavour Fragr. J.

Author:

Cacho Juan¹,Moncayo Liliana¹,Palma Juan Carlos²,Ferreira Vicente¹,Culleré Laura¹

Affiliation:

1. Laboratory for Aroma Analysis and Enology, Aragón Institute of Engineering Research (I3A), Department of Analytical Chemistry, Faculty of Sciences; University of Zaragoza; Zaragoza; 50009; Spain

2. Vitivinicultural Research Center, La Molina National Agrarian; University Lima; Peru

Publisher

Wiley

Subject

General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/ffj.3171/fullpdf

Reference25 articles.

1. Analysis of wine distillates made from muscat grapes (Pisco) by multidimensional gas chromatography and mass spectrometry

2. Comparison between odour and aroma profiles of Chilean Pisco spirit

3. Characterization of the aromatic profile of the Quebranta variety of Peruvian pisco by gas chromatography-olfactometry and chemical analysis

Cited by 14 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Fermentation-mediated sustainable development and improvement of quality of plant-based foods: from waste to a new food;Systems Microbiology and Biomanufacturing;2024-07-09

2. Chemosensory Characteristics of Brandies from Chinese Core Production Area and First Insights into Their Differences from Cognac;Foods;2023-12-20

3. Method development of stir bar sportive extraction coupled with thermal desorption-gas chromatography-mass spectrometry for the analysis of phthalates in Peruvian pisco;Journal of Chromatography A;2023-11

4. Application of Machine Learning Algorithms to Classify Peruvian Pisco Varieties Using an Electronic Nose;Sensors;2023-06-24

5. Identification, quantitation and organoleptic contributions of furan compounds in brandy;Food Chemistry;2023-06