Characterisation and threshold measurement of aroma compounds contributing to the quality of Honkaku shochu and Awamori
Author:
Affiliation:
1. Brewing Technology Division; National Research Institute of Brewing; 3-7-1, Kagamiyama Higashihiroshima, Hiroshima 739-0046 Japan
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.589/fullpdf
Reference14 articles.
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2. Origins of flavour in whiskies and a revised flavour wheel: A review;Lee;J Inst Brew,2001
3. Sensory attributes and classification of odor compounds in barley-shochu (in Japanese);Oishi;J Brew Soc Jpn,2013
4. Small amount flavor compounds (SAFC) in sweet potato-shochu and brown sugar-shochu - Analysis of Honkaku-shochu (Part 3) - (in Japanese);Setoguchi;J Brew Soc Jpn,2016
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