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Fiano of Avellino wine aroma was studied by means of sensory descriptive analysis - gas-chromatography / olfactometry (GC/O) and gas-chromatography / mass spectrometry (GC/MS)

2002

Moio, L. | Di Marzio, L. | Genovese, A. | Piombino, P. | Squillante, E. | Castellano, L. | Mercurio, V. (Naples Univ., Portici (Italy). Dipartimento di Scienza degli Alimenti)

AGROVOC Keywords
analyse organoleptique appellation d'origine aroma campania campanie chromatographie en phase gazeuse composition globale composizione globale composti volatili conservazione denominazione di origine designation of origin flaveur flavour gas chromatography gascromatografia maduramiento mass spectrometry maturazione dei prodotti olfaction olfatto organoleptic analysis preservation proximate composition ripening sabor spettrometria di massa vin blanc vini bianchi vino blanco volatile compounds white wines
Bibliographic information
Volume 29 Issue 4 ISSN 0390-0479
Pagination
pp. 115-123
Other Subjects
Olfaccion; Analisi organolettiche; Analisis organoleptico; Spectrometrie de masse; Espectrometria de masas; Compuesto volatil; Composicion aproximada; Murissage; Denominacion de origen; Cromatografia de gases; Compose volatil; Preservacion
Language
Italian
Note
Summaries (En, It)
3 tables; 8 graphs; 26 ref.
Translated Title
I descrittori sensoriali ed i componenti volatili ad elevato impatto olfattivo dell'aroma del vino Fiano
Type
Summary
2003-08-15
AGRIS AP
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