Assessment of the effect of the non-volatile wine matrix on the volatility of typical wine aroma compounds by headspace solid phase microextraction/gas chromatography analysis-Reference-Cited by-同舟云学术

Assessment of the effect of the non-volatile wine matrix on the volatility of typical wine aroma compounds by headspace solid phase microextraction/gas chromatography analysis

Published:2011-07-06 Issue:13 Volume:91 Page:2484-2494
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Rodríguez-Bencomo Juan José,Muñoz-González Carolina,Andújar-Ortiz Inmaculada,Martín-Álvarez Pedro Jose,Moreno-Arribas Maria Victoria,Pozo-Bayón Maria Ángeles

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.4494/fullpdf

Reference42 articles.

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4. Chemical characterization of the aroma of Grenache rose wines: aroma extract dilution analysis, quantitative determination, and sensory reconstitution studies;Ferreira;J Agric Food Chem,2002

5. Identification of character impact odorants of different white wine varieties;Guth;J Agric Food Chem,1997

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