The identification of aroma-active compounds in Slovak brandies using GC-sniffing, GC-MS and sensory evaluation

Chromatographia

Volumn 67, Issue SUPPL. 1, 2008, Pages

  Janáčová, Antónia ^a   Sádecká, Jana ^b   Kohajdová, Zlatica ^c   Špánik, Ivan ^a  

^a Institute of Analytical Chemistry   (Slovakia)

^b FOOD RESEARCH INSTITUTE   (Slovakia)

^c Institute of Biotechnology and Food Science   (Slovakia)

Author keywords

Brandy; Direct injection; Gas chromatography mass spectrometry; Olfactometry; Sensory analysis

Indexed keywords

VOLATILE ORGANIC COMPOUND;

AROMA; CONFERENCE PAPER; MASS FRAGMENTOGRAPHY; OLFACTOMETRY; PRIORITY JOURNAL; SENSORY EVALUATION;

EID: 43449091237     PISSN: 00095893     EISSN: 16121112     Source Type: Journal    
DOI: 10.1365/s10337-008-0635-1     Document Type: Conference Paper

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