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Development of new analytical methods for aroma analysis and investigation of impact of native yeasts on wine aroma

Creator:

Zhou, Qin

Abstract:

Three analytical methods for determination of aroma compounds in alcoholic beverages were developed and validated. These methods are sensitive and reliable that can be applied to analyze volatile phenols, stale aldehydes as well as some highly volatile aromas in alcoholic beverages. In the first study, an ethylene glycol (EG) polydimethylsiloxane...

Resource Type:

Dissertation