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A new HS-SPME/GC/MS method was developed to evaluate 61 volatiles in 24 Cabernet Sauvignon wines to determine how these compounds influence the wine’s sensory profile.
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| Chinese (Simplified) (China) | Complete (PDF) |
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Gas chromatography using an Agilent J&W CP-Wax 57 CB column separates 22 food flavors and aromas in 80 minutes.
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| Publication Part Number | 427A | ||||
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| Publication Part Number | 426B | ||||
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| Publication Part Number | 427B | |||
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