Journal of the Science of Food and Agriculture · 1976 · 30 citations · 7 references
AgricultureChemistryEnologyMass Spectrometric AnalysisWine AnalysisWine ChemistryAging ChemistryAroma CompoundsPhenolic Compound AnalysisVolatile Aroma AnalysisVolatile Compound ProfilingWine Composition AnalysisAroma Stability During Wine AgingHeadspace ExtractionSamplingWine Aroma ChemistryWine Aroma ProfilingWine Phenolic Composition
Abstract Gas chromatrography–mass spectrometry, using the special sampling technique described previously, revealed 39 components in the headspace of red wine. Nineteen of the components have not previously been detected by headspace techniques and two are reported for the first time in wine aroma: dehydroionene (1,1,6‐trimethyl‐1,2‐dihydronaphthalene) and 2‐(ehtoxymethyl)furan. The latter is one of the compounds formed on ageing.
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Tobacco Chemistry. 10. Volatile Neutral Constituents of Greek Tobacco.
Bjarne Kimland, Arne J. Aasen, Curt R. Enzell et al. · Acta chemica Scandinavica/Acta chemica Scandinavica. B, Organic chemistry and biochemistry/Acta chemica Scandinavica. A, Physical and inorganic chemistry/Acta chemica Scandinavica. Series B. Organic chemistry and biochemistry/Acta chemica Scandinavica. Series A, Physical and inorganic chemistry · 1972 · 24 citations · Full text