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Updated: Apr 15, 2026

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Quantitative analysis by GC-MS/MS of 18 aroma compounds related to oxidative off-flavor in wines

Christine M Mayr1, Dimitra L Capone1, Kevin H Pardon1

  • 1†The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, South Australia 5064, Australia.

Journal of Agricultural and Food Chemistry
|March 31, 2015
PubMed

Keywords:
PFBHAagingaldehydesaromaclosuresoxidationwine

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