The flavour of muscat wine: The sensory contribution of some volatile compounds
- 1 May 1983
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 34 (5) , 497-504
- https://doi.org/10.1002/jsfa.2740340511
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Quantitative GeruchswahrnehmungPublished by Springer Nature ,1990
- Aroma components of pomaces and wine from the variety muscat de frontignanJournal of the Science of Food and Agriculture, 1983
- Hydroxylated linalool derivatives as precursors of volatile monoterpenes of muscat grapesJournal of Agricultural and Food Chemistry, 1980
- FLAVOR SENSITIVITY FOR CHLOROANISOLES IN COAGULATED EGG YOLKJournal of Food Science, 1977
- Compilation of Odor and Taste Threshold Values DataPublished by ASTM International ,1973
- ODOR THRESHOLDS AND RELATIVE INTENSITIES OF VOLATILE AROMA COMPONENTS IN AN ARTIFICIAL BEVERAGE IMITATING WHISKYJournal of Food Science, 1972