Glycosidic / glycosidically precursors, flavour compounds, grapes

This chapter has identified two major challenges in the analysis of flavour components of grapes. One is that components may be present at trace or ultra-trace levels, and this places special demands on detection, characterization and quantitative analysis. The second is that components also exist in precursor forms which, in the case of the glycosides, necessitate techniques suited to analysis of relatively involatile compounds with wide structural diversity. Mass spectrometry, coupled... 

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