Identifying New Volatile Compounds in Toasted Oak-Reference-Cited by-同舟云学术

Identifying New Volatile Compounds in Toasted Oak

Published:1999-04-01 Issue:4 Volume:47 Page:1663-1667
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Cutzach Isabelle¹,Chatonnet Pascal¹,Henry Robert¹,Dubourdieu Denis¹

Affiliation:

1. Groupement Interproducteurs Collioure-Banyuls, GICB, F-66650 Banyuls/MER in conjunction with the Comité Interprofessionnel des Vins Doux Naturels, CIVDN, F-66300 Tresserre at the Bordeaux Faculty of Enology, Seguin-Moreau SA (F-16103 Cognac) cooperage at the Bordeaux Faculty of Enology. INSA-Lyon, Organic Chemistry Laboratory, F-69621 Villeurbanne Cédexe, and Faculty of Enology, Bordeaux II University, 351, Cours de la Libération, F-33405 Talence Cédex

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf980617o

Reference15 articles.

1. Model reactions on roast aroma formation

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