Volatile composition and sensory properties of North West Spain white wines

Food Research International

Volumn 54, Issue 1, 2013, Pages 562-568

  Vilanova, Mar ^a   Escudero, Ana ^b   Graña, María ^c   Cacho, Juan ^b  

^a MISIÓN BIOLÓGICA DE GALICIA CSIC   (Spain)

^b UNIVERSITY OF ZARAGOZA   (Spain)

^c EVEGA   (Spain)

Author keywords

Galician white grape cultivars; Partial least squares regression; Sensory analysis; Volatile composition

Indexed keywords

GAS CHROMATOGRAPHY-MASS SPECTROMETRIES (GC-MS); GRAPE CULTIVARS; INSTRUMENTAL ANALYSIS; PARTIAL LEAST SQUARES REGRESSION; QUANTITATIVE DESCRIPTIVE ANALYSIS (QDA); SATISFACTORY MODELING; SENSORY ANALYSIS; VOLATILE COMPOSITION;

GAS CHROMATOGRAPHY; LEAST SQUARES APPROXIMATIONS; ODORS;

VOLATILE ORGANIC COMPOUNDS;

EID: 84882750169     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.07.036     Document Type: Article

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