Relationship between volatile aroma compounds and sensory quality of fresh grape marc distillates-Reference-Cited by-同舟云学术

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Relationship between volatile aroma compounds and sensory quality of fresh grape marc distillates

Published:2012-09-18 Issue:3 Volume:118 Page:285-294
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Lukić Igor¹,Miličević Borislav²,Tomas Srećko³,Radeka Sanja¹,Peršurić Đordano¹

Affiliation:

1. Institute of Agriculture and Tourism; Karla Huguesa 8; 52440; Poreč; Croatia

2. Zvečevo d.d. Food Industry; Kralja Zvonimira 1; 34000; Požega; Croatia

3. Faculty of Food Technology; Josip Juraj Strossmayer University of Osijek; Franje Kuhača 18; 31000; Osijek; Croatia

Publisher

Wiley

Subject

Food Science

Reference37 articles.

1. Volatile composition and sensory characters of commercial Galician Orujo Spirits;Diéguez;J. Agric. Food Chem.,2005

2. Application of sensory descriptive analysis to complete the current official card of the Galician Orujo spirits;Cortés;J. Sens. Stud.,2009

3. Determining the odour thresholds for some compounds in alcoholic beverages;Salo;J. Food Sci.,1970

4. Quantitative gas chromatography-olfactometry and chemical quantitative study of the aroma of four Madeira wines;Campo;Anal. Chim. Acta,2005

5. Identification of the odorants of two Passito wines by gas chromatography-olfactometry and sensory analysis;Guarrera;Am. J. Enol. Vitic.,2005

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4. Factors forming the quality of brandy distillates;BIO Web of Conferences;2023

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