Quantitative Determination of Potent Flavor Compounds in Burgundy Pinot Noir Wines Using a Stable Isotope Dilution Assay
- 1 June 1997
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 45 (6), 2120-2123
- https://doi.org/10.1021/jf960759n
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
- Solid Phase Extraction/High Performance Liquidchromatography Method for the Determination of Methyl Anthranilate Residues in BlueberriesJournal of Liquid Chromatography & Related Technologies, 1996
- Gas Chromatographic/Mass Spectrometric Calibration BiasAnalytical Chemistry, 1996
- Ethyl Anthranilate, Ethyl Cinnamate, 2,3-Dihydrocinnamate, and Methyl Anthranilate: Four Important Odorants Identified in Pinot noir Wines of BurgundyAmerican Journal of Enology and Viticulture, 1995
- Applications of mass spectrometry in food science : Elsevier Applied Science, London, 1987 (ISBN 1-85166-081-X). xxii+440 pp. Price £60.00Analytica Chimica Acta, 1987
- Quantitative analysis of aroma compounds in wheat and rye bread crusts using a stable isotope dilution assayJournal of Agricultural and Food Chemistry, 1987
- The volatiles of two new strawberry cultivars, “Annelie” and „Alaska Pioneer”, obtained by backcrossing of cultivated strawberries with wild strawberries, fragaria vesca, rügen and fragaria virginianaZeitschrift für Lebensmittel-Untersuchung und Forschung, 1982
- Isolation and identification of volatiles from Catawba wineJournal of Agricultural and Food Chemistry, 1978