Uncovering the Counterfeit: A study of whiskey authenticity through volatile organic compound fingerprinting, aroma and color sensory analysis.

Bigão VLCP, da Silva JJM, Cassiano MHA, da Costa BRB, Gomes NC, Marinho PA, Rodrigues CHP, Aguilar GJ, Bruni AT, Tapia-Blácido DR, De Martinis BS.

Open source

DOI: 10.1016/j.foodchem.2024.139023
Published: 2024-03-15
Container: Food Chem
Publisher: Not recorded
Open access: no

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Cite this work

BibTeX

@article{allodium:10.1016/j.foodchem.2024.139023,
  title = {Uncovering the Counterfeit: A study of whiskey authenticity through volatile organic compound fingerprinting, aroma and color sensory analysis.},
  author = {Bigão VLCP and  da Silva JJM and  Cassiano MHA and  da Costa BRB and  Gomes NC and  Marinho PA and  Rodrigues CHP and  Aguilar GJ and  Bruni AT and  Tapia-Blácido DR and  De Martinis BS.},
  year = {2024},
  journal = {Food Chem},
  doi = {10.1016/j.foodchem.2024.139023},
  url = {https://doi.org/10.1016/j.foodchem.2024.139023}
}

RIS

TY  - JOUR
TI  - Uncovering the Counterfeit: A study of whiskey authenticity through volatile organic compound fingerprinting, aroma and color sensory analysis.
AU  - Bigão VLCP
AU  -  da Silva JJM
AU  -  Cassiano MHA
AU  -  da Costa BRB
AU  -  Gomes NC
AU  -  Marinho PA
AU  -  Rodrigues CHP
AU  -  Aguilar GJ
AU  -  Bruni AT
AU  -  Tapia-Blácido DR
AU  -  De Martinis BS.
PY  - 2024
JO  - Food Chem
DO  - 10.1016/j.foodchem.2024.139023
UR  - https://doi.org/10.1016/j.foodchem.2024.139023
ER  -

APA

VLCP, B., JJM, D. S., MHA, C., BRB, D. C., NC, G., PA, M., CHP, R., GJ, A., AT, B., DR, T., & BS., D. M. (2024). Uncovering the Counterfeit: A study of whiskey authenticity through volatile organic compound fingerprinting, aroma and color sensory analysis.. Food Chem. https://doi.org/10.1016/j.foodchem.2024.139023

Source records

europe-pmc · retrieved 2026-09-27T05:10:27.886Z