Characterizing bourbon whiskey via the combination of LC-MS and GC–MS based molecular fingerprinting

Author:

Xu RuiORCID,Chen Li,Zhang HuanORCID,Crowder Michael W.,Zhu JiangjiangORCID

Funder

Ohio State University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Formation of volatile and maturation-related congeners during the aging of sugarcane spirit in oak barrels;Alcarde;Journal of the Institute of Brewing,2014

2. Assessing the impact of corn variety and Texas terroir on flavor and alcohol yield in new-make bourbon whiskey;Arnold;PLoS ONE,2019

3. Analytical strategies to confirm the generic authenticity of Scotch whisky;Aylott;Journal of the Institute of Brewing,2010

4. Aromatic congener formation in maturation of alcoholic distillates;Baldwin;Journal of Agricultural and Food Chemistry,1967

5. Phenolic acids, phenolic aldehydes and furanic derivatives in oak chips: American vs. French oaks;Cabrita;South African Journal of Enology and Viticulture,2011

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