Department of Analytical Chemistry, Gdansk University of Technology, Gdansk, Poland
Bibliografia
CÂMARA J.S., MARQUES J.C., PERESTRELO R.M., RODRIGUES F., OLIVEIRA L., ANDRADE P., CALDEIRA M., 2007. Comparative study of the whisky aroma profile based on headspace solidphase microextraction using different fibre coatings. J. Chromatogr. A 1150: 198-207.
CASTRO R., NATERA R., BENITEZ P., BARROSO C.G., 2004. Comparative analysis of volatile compounds of ‘fino’ sherry wine by rotatory and continuous liquid-liquid extraction and solidphasemicroextraction in conjunction with gas chromatography-mass spectrometry. Anal.Chim. Acta 513: 141-150.
CASTRO R., NATERA R., DURÁN E., BARROSO C.G., 2008. Application of solid phase extraction techniques to analyse volatile compounds in wines and other enological products. Eur. Food Res. Technol. 228: 1-18.
CRUPI M.L., COSTA R., DUGO P., DUGO G., MONDELLO L., 2007. A comprehensive study on the chemical composition and aromatic characteristics of lemon liquor. Food Chem. 105: 771-783.
DARRIET P., PONS M., LAMY S., DUBORDIEAU D., 2000. Identification and quantification of geosmin, an earthy odorant contaminating wines. J. Agric. Food Chem. 48: 4835-4838.
DELAHUNTY C.M., EYRES G., DUFOUR J.-P., 2006. Gas chromatography-olfactometry. J. Sep. Sci. 29: 2107-2125.
DIÉGUEZ S.C., DE LA PENA M.L., GÓMEZ E.F., 2005. Volatile composition and sensory characters of commercial galician orujo spirits. J. Agric. Food Chem. 53: 6759-6765.
FAN W., QIAN M.C., 2006. Characterization of aroma compounds of Chinese “Wuliangye” and “Jiannanchun” liquors by aroma extract dilution analysis. J. Agric. Food Chem. 54: 2695--2704.
FERREIRA A., HOGG T., 2003. Identification of key odorants related to the typical aroma of oxidation- spoiled white wines. J. Agric. Food Chem. 51: 1377-1381.
GARCÍA M., ALEIXANDRE M., GUTIÉRREZ J., HORRILLO M.C., 2006. Electronic nose for wine discrimination. Sens. Actuators B 113: 911-916.
GUTH H., 1997. Quantitation and sensory studies of character impact odorants of different white wine varieties. J. Agric. Food Chem. 45: 3027-3032.
GÜRBÜZ O., ROUSEFF J.M., ROUSEFF R.L., 2006. Comparison of aroma volatiles in commercial merlot and cabernet sauvignon wines using gas chromatography-olfactometry and gas chromatography-mass spectrometry. J. Agric. Food Chem. 54: 3990-3996.
LEDAUPHIN J., BASSET B., COHEN S., PAYOT T., BARILLIER D., 2006. Identification of trace volatile compounds in freshly distilled Calvados and Cognac: carbonyl and sulphur compounds.J. Food Comp. Anal. 19: 28-40.
LEE S.-J., NOBBLE A.C., 2003. Characterization of odor-active compounds in Californian Chardonnay wines using GC-olfactometry and GC-mass spectrometry. J. Agric. Food Chem. 51:8036-8044.
MALLOUCHOS A., KOMAITIS M., KOUTINAS A., KANELLAKI M., 2003. Evolution of volatile byproducts during wine fermentations using immobilized cells on grape skins. J. Agric. FoodChem. 51: 2402-2408.
PLUTOWSKA B., WARDENCKI W., 2008. Determination of volatile fatty acid ethyl esters in raw spirits using solid phase microextraction and gas chromatography. Anal. Chim. Acta 613: 64-73.
PN-A-79528-2:2002 Spirytus (alkohol etylowy). Metody badań. Część 2: Ocena organoleptyczna spirytusu i wyrobów spirytusowych.
ROCHA M.S., RODRIGUES F., COUTINHO P., DELGADILLO I., COIMBRA M.A., 2004. Volatile composition of Baga red wine assessment of the identification of the would-be impact odourants.Anal. Chim. Acta 513: 257-262.
SAERENS S.M.G., DELVAUX F., VERSTREPEN K.J., VAN DIJCK P., THEVELEIN J.M., DELVAUX F.R., 2008. Parameters affecting ethyl ester production by Saccharomyces cerevisiae during fermentation.Appl. Environ. Microbiol. 1: 454-461.
YOUNIS O.S., STEWART G.G., 1998. Sugar uptake and subsequent ester and higher alcohol production by Saccharomyces cerevisiae. J. Inst. Brew. 104: 255-264.