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Author Spotlight: Exploring Tea Aroma Using Solvent-Assisted Flavor Evaporation Technique
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Uncovering the Counterfeit: A study of whiskey authenticity through volatile organic compound fingerprinting, aroma

Vítor Luiz Caleffo Piva Bigão1, Jonas Joaquim Mangabeira da Silva2, Murilo Henrique Anzolini Cassiano3

  • 1School of Pharmaceutical Sciences of Ribeirão Preto, Ribeirão Preto, São Paulo 14040-093, Brazil.

Food Chemistry
|March 20, 2024
PubMed

Keywords:
AromaColorCounterfeit whiskeysGas ChromatographySensorial analysesVolatile organic compounds

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