A Study of Cider Distillates Using Sensory and Chromatographic Data and Chemometric Analysis-Reference-Cited by-同舟云学术

A Study of Cider Distillates Using Sensory and Chromatographic Data and Chemometric Analysis

Published:2006-05-31 Issue:3 Volume:70 Page:S204-S207
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

Lobo A. Picinelli,Madrera R. Rodríguez,Alonso J. J. Mangas

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.tb07158.x/fullpdf

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3. Stereoisomers of β-methyl-γ-octalactone. I. Quantification in brandies as a function of wood origin and treatment of the barrels;Guichard;Am J Enol Vitic,1995

4. Chemical and sensorial aroma characterization of freshly distilled Calvados. 1. Evaluation of quality and defects on the basis of key odorants by olfactometry and sensory analysis;Guichard;J Agric Food Chem,2003

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