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Aroma-active compounds, sensory profile, and phenolic composition of Fondillón

Hanán Issa-Issa1, Gamze Guclu2, Luis Noguera-Artiaga1

  • 1Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Orihuela, Alicante, Spain.

Food Chemistry
|February 12, 2020
PubMed

Keywords:
Alicante winesAroma extract dilution analysis (AEDA)Gas chromatography-olfactometry (GC-O)Oxidized winesPhenylethyl alcoholSolvent-assisted flavor evaporation (SAFE)

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