Characterization of the aromatic profile of the Italia variety of Peruvian pisco by gas chromatography-olfactometry and gas chromatography coupled with flame ionization and mass spectrometry detection systems

Food Research International

Volumn 49, Issue 1, 2012, Pages 117-125

  Cacho, Juan ^a   Moncayo, Liliana ^a   Palma, Juan Carlos ^b   Ferreira, Vicente ^a   Culleré, Laura ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

^b UNIVERSIDAD NACIONAL AGRARIA LA MOLINA   (Peru)

Author keywords

Aroma; Aromatic variety; Italia; Olfactometry; Peruvian pisco; Quantitative analysis

Indexed keywords

AROMA; AROMATIC VARIETY; ITALIA; OLFACTOMETRY; PERUVIAN PISCO;

ACETIC ACID; ALCOHOLS; CHEMICAL ANALYSIS; ESTERIFICATION; ESTERS; ETHANOL; FRUITS; GAS CHROMATOGRAPHY; LIPIDS; MASS SPECTROMETRY; OLEFINS; PHENOLS; VOLATILE FATTY ACIDS; VOLATILE ORGANIC COMPOUNDS;

AROMATIZATION;

VITACEAE;

EID: 84866024342     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.07.065     Document Type: Article

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