Aroma characterization of freshly-distilled French brandies; their specificity and variability within a limited geographic area-Reference-Cited by-同舟云学术

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Aroma characterization of freshly-distilled French brandies; their specificity and variability within a limited geographic area

Published:2016-05-03 Issue:5 Volume:31 Page:361-376
ISSN:0882-5734
Container-title:Flavour and Fragrance Journal
language:en
Short-container-title:Flavour Fragr. J.

Author:

Malfondet Nicolas¹²³⁴,Gourrat Karine¹²³⁵,Brunerie Pascal⁴,Le Quéré Jean-Luc¹²³

Affiliation:

1. INRA; UMR1324 Centre des Sciences du Goût et de l'Alimentation (CSGA); F-21065 Dijon France

2. CNRS; UMR6265 CSGA; F-21065 Dijon France

3. Université de Bourgogne; UMR CSGA; F-21065 Dijon France

4. Centre de Recherche Pernod Ricard; F-94046 Créteil France

5. ChemoSens Platform; UMR CSGA; F-21065 Dijon France

Publisher

Wiley

Subject

General Chemistry,Food Science

Reference61 articles.

1. Different Beers with Different Hops. Relevant Compounds for Their Aroma Characteristics

2. Characterization of the Key Aroma Compounds in Shiraz Wine by Quantitation, Aroma Reconstitution, and Omission Studies

3. An original approach for gas chromatography-olfactometry detection frequency analysis: Application to gin

4. Identification of the most intense volatile flavour compounds formed during autoxidation of linoleic acid

5. A procedure for the sensory analysis of gas chromatographic effluents

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4. Identification, quantitation and organoleptic contributions of furan compounds in brandy;Food Chemistry;2023-06

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