Agricultural Rum of Madeira matured on the seafloor: improved physicochemical changes induced by a pioneering seafloor ageing process

Author:

Aguiar Dayana,Pereira Ana C.ORCID,Marques José C.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Reference62 articles.

1. Statista-2021. Rum: worldwide. Available online: https://www.statista.com/outlook/10020300/100/rum/worldwide (Accessed on 8 March 2021)

2. Mangwanda T, Johnson JB, Mani JS, Jackson S, Chandra S, McKeown T, White S, Naiker M (2021) Processes, challenges and optimisation of rum production from molasses—a contemporary review. Fermentation 7(1):21

3. Pino JA, Tolle S, Gök R, Winterhalter P (2012) Characterisation of odour-active compounds in aged rum. Food Chem 132(3):1436–1441

4. Franitza L, Schieberle P, Granvogl M (2019) Characterization of the key aroma compounds in rum made from sugar cane juice by means of the sensomics approach. Sex, smoke, and spirits: the role of chemistry. ACS Publications, Washington, pp 291–309

5. Franitza L, Nicolotti L, Granvogl M, Schieberle P (2018) Differentiation of rums produced from sugar cane juice (Rhum Agricole) from rums manufactured from sugar cane molasses by a metabolomics approach. J Agric Food Chem 66(11):3038–3045

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