Study of Tokaji Aszú wine flavour by solid phase microextraction method

Acta Alimentaria

Volumn 31, Issue 4, 2002, Pages 343-354

  Toth Markus M ^a   Magyar, I ^b   Kardos, K ^b   Banszky L ^b   Maraz A ^b  

^a CENTRAL FOOD RESEARCH INSTITUTE   (Hungary)

^b SZENT ISTVÁN UNIVERSITY   (Hungary)

Author keywords

Aroma compounds; Gas chromatography mass spectrometry; Solid phase microextraction (SPME); Tokaji Asz ; Wine; Yeast

Indexed keywords

ACETIC ACID DERIVATIVE; ALKANE DERIVATIVE; CARBON; DECANOIC ACID DERIVATIVE; ESTER DERIVATIVE; FLAVORING AGENT; HEXANOIC ACID DERIVATIVE; NAPHTHALENE DERIVATIVE; OCTANOIC ACID DERIVATIVE; PHENETHYL ALCOHOL; SUCCINIC ACID DERIVATIVE; VOLATILE AGENT;

AROMA; ARTICLE; CANDIDA; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; FERMENTATION; FLAVOR; FOOD ANALYSIS; FUNGAL STRAIN; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; NONHUMAN; SACCHAROMYCES CEREVISIAE; SOLID PHASE MICROEXTRACTION; WINE;

CANDIDA; CANDIDA STELLATA; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE;

EID: 0036894957     PISSN: 01393006     EISSN: None     Source Type: Journal    
DOI: 10.1556/AAlim.31.2002.4.4     Document Type: Article

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