Keyphrases
Odour Impact
100%
Frontenac
100%
Table Wine
100%
Wine
42%
Upper Midwest
14%
Alcohol
14%
Cold-hardy
14%
Effluent
14%
Detection Rate
14%
Skin-to-skin Contact
14%
Esters
14%
Juice
14%
Lactones
14%
Volatile Compounds
14%
Gas Chromatography-olfactometry (GC-O)
14%
Odor-active Compounds
14%
Linear Retention Index
14%
Vitis Spp
14%
Riparia
14%
Gas Chromatography-mass Spectrometry-olfactometry (GC-MS-O)
14%
Aroma Attributes
14%
Qualitative Detection
14%
Volatile Phenols
14%
GC-MS Analysis
14%
Stir Bar Sorptive Extraction
14%
Red Wine Grapes
14%
Food Science
Table Wine
100%
Descriptive Analysis
33%
Gas Chromatography Mass Spectrometry
33%
Gas Chromatography
33%
Volatile Agent
33%
Aroma Attributes
33%