Solid-Phase Microextraction and Gas Chromatography Olfactometry Analysis of Successively Diluted Samples. A New Approach of the Aroma Extract Dilution Analysis Applied to the Characterization of Wine Aroma
Author:
Affiliation:
1. Departament de Química Analítica i Química Orgànica (Unitat d'Enologia, CeRTA), Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, Avenida Ramón y Cajal, 70, E-43005 Tarragona, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0345604
Reference31 articles.
1. Etiévant, P. X. Wine. InVolatile Compounds in Foods and Beverages; Maarse, H., Ed.; Dekker Inc: New York, 1991; pp 483−546.
2. Identification of Character Impact Odorants of Different White Wine Varieties
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