Characterizing bourbon whiskey via the combination of LC-MS and GC–MS based molecular fingerprinting-Reference-Cited by-同舟云学术

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

Published:2023-10 Issue: Volume:423 Page:136311
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Xu Rui^ORCID,Chen Li,Zhang Huan^ORCID,Crowder Michael W.,Zhu Jiangjiang^ORCID

Funder

Ohio State University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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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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