Quantitative analysis of headspace volatile compounds using comprehensive two-dimensional gas chromatography and their contribution to the aroma of Chardonnay wine

Food Research International

Volumn 59, Issue , 2014, Pages 85-99

  Welke, Juliane Elisa ^a   Zanus, Mauro ^b   Lazzarotto, Marcelo ^c   Alcaraz Zini, Cláudia ^d  

^a FEDERAL UNIVERSITY OF RIO GRANDE   (Brazil)

^b EMBRAPA UVA E VINHO   (Brazil)

^c EMBRAPA CERRADOS   (Brazil)

^d FEDERAL UNIVERSITY OF RIO GRANDE DO SUL   (Brazil)

Author keywords

Chardonnay; Comprehensive two dimensional gas chromatography; GC GC; Quantification; Relative odor contribution; ROC; SPME; Wine flavor

Indexed keywords

CHROMATOGRAPHY; ODORS; SATURATED FATTY ACIDS; SMOKE DETECTORS; VOLATILE ORGANIC COMPOUNDS;

CHARDONNAY; COMPREHENSIVE TWO-DIMENSIONAL GAS CHROMATOGRAPHY; QUANTIFICATION; RELATIVE ODOR CONTRIBUTION; ROC; SPME;

WINE;

EID: 84895760058     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.02.002     Document Type: Article

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