Volatile Compound and Sensory Analysis for the Characterization of an Italian White Wine from “Inzolia” Grapes

Food Analytical Methods

Volumn 1, Issue , 2008, Pages 144-155

  Verzera, Antonella ^a   Ziino, Marisa ^a   Scacco, Antonello ^b   Lanza, Carmela Maria ^b   Mazzaglia, Agata ^b   Romeo, Vincenza ^a   Condurso, Concetta ^a  

^a UNIVERSITY OF MESSINA   (Italy)

^b UNIVERSITY OF CATANIA   (Italy)

Author keywords

HS SPME GC MS; Inzolia White Wine; Multivariate Analysis; Sensory Analysis; Volatile Composition; Wine Characterization

Indexed keywords

FRUITS; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; MULTIVARIANT ANALYSIS; ODORS; SENSORY ANALYSIS; SPECTROSCOPIC ANALYSIS; VOLATILE FATTY ACIDS; VOLATILE ORGANIC COMPOUNDS;

CHEMICAL DATA; HS-SPME/GC-MS; INZOLIA WHITE WINE; MULTI VARIATE ANALYSIS; SENSORY DATA; VOLATILE COMPOSITION; VOLATILE COMPOUNDS; WHITE WINES; WINE CHARACTERIZATION; WINE SAMPLE;

WINE;

EID: 77955822107     PISSN: 19369751     EISSN: 1936976X     Source Type: Journal    
DOI: 10.1007/s12161-008-9027-2     Document Type: Article

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