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A new chemical tool for absinthe producers, quantification of α/β-thujone and the bitter components in Artemisia

Benoit Bach1, Marilyn Cleroux1, Mayra Saillen1

  • 1CHANGINS, Viticulture and Oenology, University of Applied Sciences and Arts Western Switzerland, Route de Duillier 50, 1260 Nyon, Switzerland.

Food Chemistry
|July 25, 2016
PubMed

Keywords:
AbsintheAbsinthinArtemisetinArtemisia absinthiumDihydro-epi-deoxyarteannuin BSPME-GC–MSThujoneUHPLC-HR-MS

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