Aroma Release from Wines under Dynamic Conditions
Author:
Affiliation:
1. Samworth Flavour Laboratory, Division of Food Sciences, Sutton Bonington Campus, University of Nottingham, Loughborough LE12 5RD, United Kingdom
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf901174y
Reference19 articles.
1. Dynamic Headspace Analysis of the Release of Volatile Organic Compounds from Ethanolic Systems by Direct APCI-MS
2. Influence of β-lactoglobulin, pH and presence of other aroma compounds on the air/liquid partition coefficients of 20 aroma compounds varying in functional group and chain length
3. A Study of the Physico-chemical Behavior of Diacetyl in Hydroalcoholic Solution With and Without Added Catechin and Wood Extract
4. Agglomeration of ethyl esters in model spirit solutions and malt whiskies
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