Charentaise distillation of cognac. Part I: Behavior of aroma compounds-Reference-Cited by-同舟云学术

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Charentaise distillation of cognac. Part I: Behavior of aroma compounds

Published:2024-02 Issue: Volume:178 Page:113977
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Zanghelini Gabriela^ORCID,Giampaoli Pierre,Athès Violaine^ORCID,Vitu Stéphane^ORCID,Wilhelm Vincent,Esteban-Decloux Martine

Publisher

Elsevier BV

Reference97 articles.

1. Volatilization kinetics of secondary compounds from sugarcane spirits during double distillation in rectifying still;Alcarde;Scientia Agricola,2010

2. Evolution of Volatile Compounds during the Distillation of Cognac Spirit;Awad;Journal of Agricultural and Food Chemistry,2017

3. Isolation of two glucosidic precursors of β-damascenone from riesling wine;Baderschneider;Natural Product Letters,1997

4. Correlations of ingredients with sensory attributes in green beans and peas under different storage conditions;Berger;Food Chemistry,2007

5. Thermal oxidation of 9′-cis-neoxanthin in a model system containing peroxyacetic acid leads to the potent odorant β-damascenone;Bezman;Journal of Agricultural and Food Chemistry,2005

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1. Overview of the distinctive characteristics of strawberry, raspberry, and blueberry in berries, berry wines, and berry spirits;Comprehensive Reviews in Food Science and Food Safety;2024-04-29

2. Production and Characterization of Red Fruit Spirits Made from Red Raspberries, Blueberries, and Strawberries;Foods;2024-04-13

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