Methoxypyrazines in Sauvignon blanc wines, detection of addition of artificial aroma
Methoxypyrazines are the principal aroma components responsible for the vegetative and herbaceous green bell-pepper flavour of Sauvignon blanc wines produced in Moravia. The aroma profiles of 8 samples of Moravian Sauvignon wines were analysed; the levels of 3-isobutyl-2-methoxypyrazine varied in th...
| 出版年: | Czech Journal of Food Sciences |
|---|---|
| 主要な著者: | , , , , |
| フォーマット: | 論文 |
| 言語: | 英語 |
| 出版事項: |
Czech Academy of Agricultural Sciences
2009-08-01
|
| 主題: | |
| オンライン･アクセス: | https://cjfs.agriculturejournals.cz/artkey/cjf-200904-0006_methoxypyrazines-in-sauvignon-blanc-wines-detection-of-addition-of-artificial-aroma.php |