Targeting Key Aromatic Substances on the Typical Aroma of Sherry Vinegar-Reference-Cited by-同舟云学术

Targeting Key Aromatic Substances on the Typical Aroma of Sherry Vinegar

Published:2008-07-11 Issue:15 Volume:56 Page:6631-6639
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Callejón Raquel M.¹,Morales M. Lourdes¹,Troncoso Ana M.¹,Silva Ferreira Antonio C.¹

Affiliation:

1. Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, c/P García González 2, E-41012 Sevilla, Spain, and Escola Superior de Biotecnología, Universidade Católica Portuguesa, R. Dr. Antonio Bernardino de Almeida, 4200-072 Porto, Portugal

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf703636e

Reference46 articles.

1. Wine vinegar: technology, authenticity and quality evaluation

2. Consejeria de Agricultura y Pesca. Reglamento de la Denominación de Origen “Vinagre de Jerez” y de su Consejo Regulador. Boletín Oficial de la Junta de Andalucía de 9 de Marzo de1995; Vol.38, pp2040−2048.

3. Volatile components in Andalusian vinegars

4. Evolution of the Aroma Profile of Sherry Wine Vinegars during an Experimental Aging in Wood

5. Headspace solid-phase microextraction analysis of aroma compounds in vinegar

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