Classification of wines according to type and region based on their composition = Klassifikation von Weinen nach Typ und Weingegend auf Grund ihrer Zusammensetzung

In 25 Riesling and 20 Müller-Thurgau wines from the same district volatile compounds, nonvolatile acids and amino acids were quantitatively determined. Application to this data set of pattern recognition techniques resulted in correct classification of the samples. In the group of the Riesling wines the six "Auslese" wines formed a clearly...

Direct scaling of odour annoyance by population panels

A method for the direct measurement of odour annoyance by means of population panels has been developed. A monitoring program with weekly measurements in 4 different locations has been carried out over a period of 18 months. Simultaneous immission masurements are compared with the odour annoyance. A measure for expressing the odour annoyance has...

Flavor components in cognac

Flavor components of a genuine cognac were identified by means of CGLC/MS. The complex extract was fractionated on a packed column preceding further separation on a capillary column. The identification of fatty acids, phenolic acids and some of the carbonyl compounds was achieved by other chromatographic methods. 81 components, of which 24 have...