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Decoding the Combinatorial Aroma Code of a Commercial Cognac by Application of the Sensomics Concept and First Insights into Differences from a German Brandy
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Outgoing claims: the papers this work cites, builds on, or argues with.
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Nature’s Chemical Signatures in Human Olfaction: A Foodborne Perspective for Future Biotechnology
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Characterization of the Key Aroma Compounds in Bartlett Pear Brandies by Means of the Sensomics Concept
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Composition of neutral volatile constituents in grape brandies
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The Identification of Aroma-Active Compounds in Slovak Brandies Using GC-Sniffing, GC–MS and Sensory Evaluation
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Stereoisomers of ß-Methyl-γ-Octalactone. I. Quantification in Brandies as a Function of Wood Origin and Treatment of the Barrels
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Characterization of Aroma Compounds of Four Brandies by Aroma Extract Dilution Analysis
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