Sensory and chemical characterization of the aroma of a white wine made with Devín grapes

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 3, 2006, Pages 909-915

  Peťka, Ján ^a,b   Ferreira, Vicente ^a   González Viñas, Miguel Angel ^c   Cacho, Juan ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

^b FOOD RESEARCH INSTITUTE   (Slovakia)

^c UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

GC olfactometry; Orthonasal; Residual; Retronasal; Sensory analysis; Varietal aroma

Indexed keywords

ARTICLE; CHEMISTRY; FRUIT; GAS CHROMATOGRAPHY; GRAPE; HUMAN; ODOR; WINE;

CHROMATOGRAPHY, GAS; FRUIT; HUMANS; ODORS; SMELL; VITIS; WINE;

VITACEAE; VITIS SP.;

EID: 33244461973     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0518397     Document Type: Article

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