Wine matrix composition affects temporal aroma release as measured by proton transfer reaction - time-of-flight - mass spectrometry

This work was funded by the Ministerio de Economia y Competitividad (AGL2012-04172-C02-01), and Consolider Ingenio 2010 (Fun-C-Food, CSD2007-063, Projects). Dr Carolina Munoz-Gonzalez thanks Consejo Superior de Investigaciones Cientificas for its research contract co-funded by the European Social Fund together with Regional Council for Burgundy and Fondo Europeo de Desarrollo Regional (European Union) for experiments undertaken in Dijon, France.