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Updated: Jun 25, 2026

Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry
05:29

Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry

Published on: June 9, 2021

Sensory characterization of dry gins with different volatile profiles

M Riu-Aumatell1, S Vichi, M Mora-Pons

  • 1Dept. de Nutrició i Bromatologia, Xarxa de Referència en Tecnologia dels Aliments de la Generalitat de Catalunya (XaRTA), Facultat de Farmàcia, Univ. de Barcelona, Avda. Joan XXIII, s/n, 08028 Barcelona, Spain. montseriu@ub.edu

Journal of Food Science
|February 26, 2009
PubMed

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