Effect of triple pot still distillation on the volatile compositions during the Rakı production-Reference-Cited by-同舟云学术

Effect of triple pot still distillation on the volatile compositions during the Rakı production

Published:2019-01-09 Issue:6 Volume:43 Page:e13864
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Darıcı Merve¹^ORCID,Bergama Dilara¹,Cabaroglu Turgut¹^ORCID

Affiliation:

1. Agriculture Faculty, Food Engineering DepartmentÇukurova University Sarıçam/Adana Turkey

Funder

Çukurova University Scientific Projects Unit

EFE İÇECEK SANAYİ A.Ş

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.13864

Reference18 articles.

1. Differences in concentration of principal volatile constituents in traditional Greek distillates

2. Methanol and Major Volatile Compounds of Turkish Raki and Effect of Distillate Source

3. FRUIT BRANDY PRODUCTION BY BATCH COLUMN DISTILLATION WITH REFLUX

4. Council regulation (EC) No 2870/2000 of 19 December 2000 on reference methods for the analysis of spirits drinks;EEC;Official Journal of the European Communities,2000

Cited by 11 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Aroma Compound Changes in the Jiangxiangxing Baijiu Solid-State Distillation Process: Description, Kinetic Characters and Cut Point Selection;Foods;2024-01-11

2. Analysis of the Volatile Organic Compound Fingerprint of Greek Grape Marc Spirits of Various Origins and Traditional Production Styles;Beverages;2023-08-03

3. Assessment-Based Optimization of Distillation Parameters;Food Processing: Techniques and Technology;2023-06-23

4. Proposals for the improving of the existing GC-FID methods for determination of methanol and volatile compounds in alcoholic beverages;Journal of Food Measurement and Characterization;2023-03-02

5. Research progress in the use of liquid-liquid extraction for food flavour analysis;Trends in Food Science & Technology;2023-02