Nine volatile constituents of a Muscat de Frontignan wine were selected as potentially important to the aroma of this wine by sniffing the chromatographic effluent following gas‐chromatographic separation of an aroma extract. Their concentrations were determined by mass fragmentometry and their olfactory thresholds estimated in a white base wine by calculating odour impact values. Ethyl‐cinnamate and β‐ionone contributed significantly to the aroma of the wine investigated.
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Étiévant et al. (1983) studied this question.
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