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Updated: Jun 24, 2026

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

Published on: June 9, 2021

Examples of perceptive interactions involved in specific "red-" and "black-berry" aromas in red wines

Bénédicte Pineau1, Jean-Christophe Barbe, Cornelis Van Leeuwen

  • 1Universitéde Bordeaux, Institut des Sciences de la Vigne et du Vin, 210, chemin de Leysotte, CS 50008, F-33882 Villenave d'Ornon cedex, France.

Journal of Agricultural and Food Chemistry
|March 31, 2009
PubMed

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