Process control of apple winemaking by low-resolution gas-phase Fourier-transform infrared spectroscopy

Analytical and Bioanalytical Chemistry

Volumn 371, Issue 4, 2001, Pages 541-549

  Ahro, Mikko ^a   Hakala, Mari ^a   Kauppinen, Jyrki ^a   Kallio, Heikki ^a  

^a UNIVERSITY OF TURKU   (Finland)

Author keywords

[No Author keywords available]

Indexed keywords

ACETALDEHYDE; ACETIC ACID; ACETIC ACID DERIVATIVE; ACETIC ACID ETHYL ESTER; PROPANOL; PYRIDINE DERIVATIVE;

APPLE; ARTICLE; CHEMISTRY; FERMENTATION; INFRARED SPECTROSCOPY; MASS FRAGMENTOGRAPHY; METHODOLOGY; SACCHAROMYCES CEREVISIAE; WINE;

1-PROPANOL; ACETALDEHYDE; ACETATES; ACETIC ACID; FERMENTATION; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; MALUS; PYRIDINES; SACCHAROMYCES CEREVISIAE; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; WINE;

EID: 0034771768     PISSN: 16182642     EISSN: None     Source Type: Journal    
DOI: 10.1007/s002160101033     Document Type: Article

References (7)

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2. Gómez E, Laencina J, Mariiez A (1994) J Food Sei 59:406-409
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4. Ahro M, Hakala M, Sihvonen J, Kauppinen J, Kallio H (2001) J Agric Food Chem 49:3140-3144
5. Lawless H T, Heymann H (1998) In: Sensory Evaluation of Food: Principles and Practices, Int. Thomson Publishing
6. Griffiths P, Haseth J de (1986) Fourier Transform Infrared Spectrometry, John Wiley and Sons, New York
7. Jaakkola P, Tate J D, Paakkunainen M, Kauppinen J, Saarinen P ( 1997) Appl Spectrosc 51:1159-1169