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A gas chromatographic‐mass spectrometric study of volatiles in the total extract of wine from Vitis vinifera var. Aurore using both chemical ionization and electron ionization for ion product allowed identification of 26 components, six of which had not been previously reported in wines: 2‐heptanol, ethyl 4‐hydroxypentanoate, ethyl 4‐phenyl‐3‐butenoate, 2‐hydroxypropyl butanoate, N‐butylacetamide and diethyl 2‐hydroxyglutanate.
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Cobb et al. (1978) studied this question.
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