Identification of some characteristic aroma compounds in noble rotted grape berries and Aszú wines from Tokaj by GC-MS

Acta Alimentaria

Volumn 33, Issue 3, 2004, Pages 215-226

  Miklosy E ^a   Kalmar Z ^a   Kerenyi Z ^a  

^a FVM Szoleszeti es Boraszati Kutatointezete Kecskemet   (Hungary)

Author keywords

Aroma compounds; Gas chromatography mass spectrometry; Tokaji Asz ; Wine

Indexed keywords

ALCOHOL; AROMATIC COMPOUND; DICARBOXYLIC ACID DERIVATIVE; ESTER; LACTONE DERIVATIVE; TERPENE; VOLATILE AGENT;

AROMA; ARTICLE; CONCENTRATION (PARAMETERS); EXTRACTION; FOOD ANALYSIS; FOOD COMPOSITION; GAS CHROMATOGRAPHY; GRAPE; LIQUID; MASS SPECTROMETRY; WINE;

VITIS SP.;

EID: 4644364706     PISSN: 01393006     EISSN: None     Source Type: Journal    
DOI: 10.1556/AAlim.33.2004.3.2     Document Type: Article

References (10)

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