| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6399075 | Food Research International | 2012 | 10 Pages |
Abstract
⺠The drawback of detection frequency was overcome by using two concentration levels. ⺠Quantitative sensory GC-O data were obtained thanks to a developed gin aroma wheel. ⺠Therefore, a systematic procedure for GC-O detection frequency has been developed. ⺠Gin key aroma compounds were identified and intensity data were obtained about them.
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Authors
P. Dussort, N. Deprêtre, E. Bou-Maroun, C. Fant, E. Guichard, P. Brunerie, Y. Le Fur, J.-L. Le Quéré,