Gas Chromatography−Olfactometry and Chemical Quantitative Study of the Aroma of Six Premium Quality Spanish Aged Red Wines

The aroma of six premium quality Spanish red wines has been studied by quantitative gas chromatography−olfactometry (GC-O) and techniques of quantitative chemical analysis. The GC-O study revealed the presence of 85 aromatic notes in which 78 odorants were identified, two of which1-nonen-3-one (tem...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2004-03, Vol.52 (6), p.1653-1660
Hauptverfasser:	Culleré, Laura, Escudero, Ana, Cacho, Juan, Ferreira, Vicente
Format:	Artikel
Sprache:	eng
Schlagworte:	Aroma and flavouring agent industries Biological and medical sciences Brettanomyces Chromatography, Gas - methods Fermented food industries Food industries Fundamental and applied biological sciences. Psychology Odorants - analysis Smell Spain Wine - analysis Wines and vinegars
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