Characterization by gas chromatography–olfactometry of the most odor-active compounds in extracts prepared from acacia, chestnut, cherry, ash and oak woods-Reference-Cited by-同舟云学术

Characterization by gas chromatography–olfactometry of the most odor-active compounds in extracts prepared from acacia, chestnut, cherry, ash and oak woods

Published:2013-09 Issue:1 Volume:53 Page:240-248
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Culleré Laura,Fernández de Simón Brígida,Cadahía Estrella,Ferreira Vicente,Hernández-Orte Purificación,Cacho Juan

Funder

Spanish Ministerio de Ciencia e Innovación

Tonelería Intona SL

Navarra Government

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

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3. Impact of wooden barrel storage on the volatile composition and sensorial profile of red wine;Arfelli;Food Science and Technology International,2007

4. Gas chromatography–olfactometric characterisation of headspace and mouthspace key aroma compounds in fresh and frozen lamb meat;Bueno;Food Chemistry,2011

5. Aroma profile of Portuguese brandies aged in chestnut and oak woods;Caldeira;Analytica Chimica Acta,2002

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