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Updated: May 8, 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

Influence of volatile thiols in the development of blackcurrant aroma in red wine

Peggy Rigou1, Aurélie Triay, Alain Razungles

  • 1UMR 1083 Sciences Pour l'Œnologie, INRA, SupAgro, Université Montpellier I, 34060 Montpellier Cedex 01, France. rigou@supagro.inra.fr

Food Chemistry
|September 5, 2013
PubMed

Keywords:
Blackcurrant aromaGC/MSRed winesSensory analysisVarietal thiols

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