Marin, A.B., Barnard, J. and Acree, T.E. 1987.
Multivariate analysis of charm responses from 12 New York grape cultivars.
Twelfth Annual Meeting Of The American Society For Enology And Viticulture (Eastern Section), Corning, New York, Usa, July 39(1):
The aroma constituents of 12 New York grape cultivars were assessed for their relative odor-activity using the technique of charm analysis. Multivariate analysis was used to distinguish aroma components common to all the cultivars from those compounds characterizing each individual variety. The effects of processing on flavor formation were examined by comparing the charm aroma profiles of each cultivar extracted with and without heat treatment. This data was analysed to determine which flavor compounds common to all the cultivars were generated or otherwise affected by heat treatment, and to determine the underlying similarities of those compounds.