| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541022 | Food Chemistry | 2012 | 9 Pages |
Abstract
⺠We researched the aroma profiles of three red wines by GC-MS and sensory analysis. ⺠Free aroma of wines was characterised by large amounts of C6 and benzene compounds. ⺠Benzene and C13-norisoprenoids are the principal glycosylated compounds. ⺠Moravia Dulce, Rojal and Tortosà possess great oenological potential.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
E. Gómez GarcÃa-Carpintero, E. Sánchez-Palomo, M.A. Gómez Gallego, M.A. González-Viñas,