| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6404818 | LWT - Food Science and Technology | 2013 | 5 Pages |
Abstract
⺠Characterisation of mass spectral fingerprints of cooked must volatiles. ⺠Understanding the role of temperature on the development of volatiles during must cooking. ⺠Effect of non enzymatic browning reactions on the evolution of volatiles fingerprint. ⺠Putting the basis for prediction of volatiles profile during grape must cooking. ⺠Modulation of cooking temperature to obtain specific flavour characteristics.
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Authors
Gloria Dimitri, Saskia M. van Ruth, Giampiero Sacchetti, Andrea Piva, Martin Alewijn, Giuseppe Arfelli,