Distribution and Sensory Impact of (2E,4E,6Z)-nonatrienal and Trans-4,5-epoxy-(E)-2-decenal in Wines and Spirits
Author:
Affiliation:
1. Univ. Bordeaux, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33140 Villenave d’Ornon, France
2. Bordeaux Sciences Agro, F-33170 Gradignan, France
3. Tonnellerie Seguin Moreau, 16100 Merpins, France
Publisher
American Chemical Society (ACS)
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c06828
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3. Key odorants in peated malt whisky and its differentiation from other whisky types using profiling of flavor and volatile compounds
4. Distilled beverage aging: A review on aroma characteristics, maturation mechanisms, and artificial aging techniques
5. Flavour and odour profile modifications during the first five years of Lourinhã brandy maturation on different wooden barrels
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