Gas Chromatography Olfactometry (GC-O) for the (Semi)Quantitative Screening of Wine Aroma

This review discusses the different approaches developed by researchers in the last 40 years for the qualitative and semi-quantitative screening of odorants, with special emphasis in wine aroma profiling. In the first part, the aims and possibilities of Gas chromatography-olfactometry (GC-O) as odou...

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Detalles Bibliográficos
Autores principales: de-la-Fuente-Blanco, Arancha, Ferreira, Vicente
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7766350/
https://www.ncbi.nlm.nih.gov/pubmed/33353150
http://dx.doi.org/10.3390/foods9121892

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7766350/
https://www.ncbi.nlm.nih.gov/pubmed/33353150
http://dx.doi.org/10.3390/foods9121892

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