Characterization of Odorants in a 10-Year-Old Riesling Wine
Author:
Affiliation:
1. Department of Food Science, University of Tennessee, Knoxville, Tennessee 37996, United States
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c04196
Reference31 articles.
1. Smyth, H. E. The compositional basis of the aroma of Riesling and unwooded Chardonnay wine, Ph.D. Thesis, University of Adelaide: Adelaide, Australia, 2005.
2. Sensory Threshold of 1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) and Concentrations in Young Riesling and Non-Riesling Wines
3. TDN and β-Damascenone: Two Important Carotenoid Metabolites in Wine
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