Free versus droplet-bound aroma compounds in sparkling beverages
Shakiba Zeinali, Martyna Natalia Wieczorek, Janusz Pawliszyn
Topics & Concepts
BottleChemistryFlavorAromaPolydimethylsiloxanePolyacrylonitrileChromatographyThermal desorptionDesorptionFood sciencePyrolysisAroma of wineExtraction (chemistry)Solid-phase microextractionFiberChemical engineeringFraction (chemistry)Gas chromatographyPomaceOlfactory and Sensory Function StudiesFermentation and Sensory AnalysisAdvanced Chemical Sensor Technologies