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...

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Bibliographic Details
Published in:	Czech Journal of Food Sciences
Main Authors:	A. Rajchl, H. Čížková, M. Voldřich, D. Lukešová, Z. Panovská
Format:	Article
Language:	English
Published:	Czech Academy of Agricultural Sciences 2009-08-01
Subjects:	methoxypyrazines spme wine sauvignon blanc adulteration
Online Access:	https://cjfs.agriculturejournals.cz/artkey/cjf-200904-0006_methoxypyrazines-in-sauvignon-blanc-wines-detection-of-addition-of-artificial-aroma.php

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