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-Reference-Cited by-同舟云学术

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

Published:2003-12-01 Issue:27 Volume:51 Page:7861-7865
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Martí Maria Pilar¹,Mestres Montserrat¹,Sala Cristina¹,Busto Olga¹,Guasch Josep¹

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)

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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