Comparative study of aromatic compounds in young red wines from Cabernet Sauvignon, Cabernet Franc, And Cabernet Gernischet varieties in China

Journal of Food Science

Volumn 72, Issue 5, 2007, Pages

  Zhang, M ^a,b   Xu, Q ^a   Duan, C ^a   Qu, W ^a   Wu, Y ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b HENAN INSTITUTE OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

Aromatic components; Cabernet Franc; Cabernet Gernischet; Cabernet Sauvignon; Headspace solid phase microextraction

Indexed keywords

ANALYSIS OF VARIANCE; ARTICLE; COMPARATIVE STUDY; HUMAN; MASS FRAGMENTOGRAPHY; METHODOLOGY; ODOR; SOLID PHASE MICROEXTRACTION; VOLATILIZATION; WINE;

ANALYSIS OF VARIANCE; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; ODORS; SMELL; SOLID PHASE MICROEXTRACTION; VOLATILIZATION; WINE;

EID: 34250820386     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00357.x     Document Type: Article

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