Sensory Threshold of 1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) and Concentrations in Young Riesling and Non-Riesling Wines
Author:
Affiliation:
1. Department of Food Science, Cornell University, 630 West North Street, Geneva, New York 14456, United States
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf205203b
Reference48 articles.
1. MacNeil, K.The Wine Bible;Workman Publishing:New York, 2001; p xvii,910pp.
2. Volatile flavour of wine: Correlation between instrumental analysis and sensory perception
3. Similarities in the Aroma Chemistry of Gewürztraminer Variety Wines and Lychee (Litchi chinesis Sonn.) Fruit
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