2022•Food ChemistryOpen access

Assessing the contribution of odor-active compounds in icewine considering odor mixture-induced interactions through gas chromatography–olfactometry and Olfactoscan

Yue Ma, Noëlle Béno, Ke Tang, Yuanyi Li, Marie Simon, Yan Xu, Thierry Thomas‐Danguin

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Key concepts: Odor, Olfactometry, Aroma, Chemistry, Wine, Gas chromatography, Aroma of wine, Chromatography

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Assessing the contribution of odor-active compounds in icewine considering odor mixture-induced interactions through gas chromatography–olfactometry and Olfactoscan — Research Paper | ScholarLens