Analysis of volatile compounds of mango wine
- 18 September 2010
- journal article
- research article
- Published by Elsevier BV in Food Chemistry
- Vol. 125 (4), 1141-1146
- https://doi.org/10.1016/j.foodchem.2010.09.056
Abstract
No abstract availableKeywords
This publication has 17 references indexed in Scilit:
- Characterization of the Key Aroma Compounds in Pink Guava (Psidium guajava L.) by Means of Aroma Re-engineering Experiments and Omission TestsJournal of Agricultural and Food Chemistry, 2009
- Application of gas chromatography–olfactometry (GC–O) in analysis and quality assessment of alcoholic beverages – A reviewFood Chemistry, 2007
- Aroma volatile constituents of Colombian varieties of mango (Mangifera indica L.)Flavour and Fragrance Journal, 2007
- Characterization of Aroma Compounds of Chinese “Wuliangye” and “Jiannanchun” Liquors by Aroma Extract Dilution AnalysisJournal of Agricultural and Food Chemistry, 2006
- Contribution of volatile compounds to mango (Mangifera indica L.) aromaFlavour and Fragrance Journal, 2006
- Volatile flavour components of mandarin wine obtained from clementines (Citrus reticula Blanco) extracted by solid‐phase microextractionFlavour and Fragrance Journal, 2004
- Aroma composition of wine studied by different extraction methodsAnalytica Chimica Acta, 2002
- Principais substâncias responsáveis pelo aroma de mangas comerciais brasileiras identificadas por cromatografia gasosa de alta resolução/olfatometria/espectrometria de massasQuímica Nova, 1999
- Comparison of extraction methods for the isolation of volatile compounds from distilled alcoholic beveragesMolecular Nutrition & Food Research, 1994
- Wine aromaCellular and Molecular Life Sciences, 1986