Adaptation of an olfactometric system in a GC-FID in combination with GCxGC/MS to evaluate odor-active compounds of wine
Juliane Elisa Welke, Karine Primieri Nicolli, Karolina Cardoso Hernandes, A. C. T. Biasoto, Cláudia Alcaraz Zini
Food Chemistry
Concepts
OdorChemistryWineChromatographyIsoamyl acetateAroma of wineGas chromatography–mass spectrometryOlfactometer