The flavour of muscat wine: the sensory contribution of some volatile compounds

Journal article

Peer reviewed

Patrick Etiévant, Sylvie Issanchou and Claude Bayonove

Journal of the Science of Food and Agriculture, (34), pp.497-504

1983

Abstract

MISE AU POINT

muscat

vigne

vitis vinifera

chromatographie en phase gazeuse

purification

seuil de perception

composé volatil

flaveur

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Title: The flavour of muscat wine: the sensory contribution of some volatile compounds
Creators - without role: Patrick Etiévant - FLAveur, VIsion et Comportement du consommateur
Sylvie Issanchou - FLAveur, VIsion et Comportement du consommateur
Claude Bayonove - Université de Montpellier, Institut des Sciences des Plantes de Montpellier - IPSiM
Publication Details: Journal of the Science of Food and Agriculture, (34), pp.497-504
Identifiers: 9991472209311
Academic Unit: Institut des Sciences des Plantes de Montpellier - IPSiM
Language: English
Resource Type: Journal article
Local Fields: hal-02725773