Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products

Foods. 2021 May 30;10(6):1245. doi: 10.3390/foods10061245.

Authors

Enrique Durán-Guerrero¹, Remedios Castro¹

Affiliation

¹ Analytical Chemistry Department, Faculty of Sciences-University Institute of Wine and Food Research (IVAGRO-CAIV), University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, 11510 Puerto Real, Spain.

Abstract

Aroma is one of the main responsible for the acceptance of oenological products such as wine, vinegar and derived products [...].

Publication types

Editorial