Characterization of Odor-Active Compounds in Californian Chardonnay Wines Using GC-Olfactometry and GC-Mass Spectrometry
Author:
Affiliation:
1. Department of Viticulture and Enology, University of California, Davis, California 95616
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf034747v
Reference26 articles.
1. Yegge, J. M.; Noble, A. C. Proceedings of the American Society of Enology and Viticulture, 50th Anniversary Annual Meeting, Seattle, WA;Am. J. Enol. Vitic.2001(special edition), p 28−31.
2. Volatile flavour of wine: Correlation between instrumental analysis and sensory perception
3. ANALYTICAL CHEMISTRY: UNLOCKING THE SECRETS OF WINE FLAVOR
4. Etievant, P. X. Wine. InVolatile compounds of food and beverages; H. Maarse, Ed.; Dekker: New York, 1991; pp 483−546.
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