Uncovering the Counterfeit: A study of whiskey authenticity through volatile organic compound fingerprinting, aroma and color sensory analysis-Reference-Cited by-同舟云学术

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Uncovering the Counterfeit: A study of whiskey authenticity through volatile organic compound fingerprinting, aroma and color sensory analysis

Published:2024-07 Issue: Volume:447 Page:139023
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Bigão Vítor Luiz Caleffo Piva,da Silva Jonas Joaquim Mangabeira,Cassiano Murilo Henrique Anzolini,da Costa Bruno Ruiz Brandão,Gomes Nayna Cândida,Marinho Pablo Alves,Rodrigues Caio Henrique Pinke,Aguilar Guilherme José,Bruni Aline Thaís,Tapia-Blácido Delia Rita,De Martinis Bruno Spinosa

Publisher

Elsevier BV

Reference39 articles.

1. Analysis of methanol and its derivatives in illegally produced alcoholic beverages;Arslan;Journal of Forensic and Legal Medicine,2015

2. Retention indices in the analysis of food aroma volatile compounds in temperature-programmed gas chromatography: Database creation and evaluation of precision and robustness;Bianchi;Journal of Separation Science,2007

3. Fundamentos de química forense;Bruni,2019

4. Business Insider (2015). The biggest whiskey market in the world. Retrieved from https://www.businessinsider.com/the-biggest-whiskey-market-in-the-world-2015-6. Accessed October 3, 2023.

5. Comparative study of the whisky aroma profile based on headspace solid phase microextraction using different fibre coatings;Câmara;Journal of Chromatography A,2007

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