Characterization of the Most Odor-Active Compounds in an American Bourbon Whisky by Application of the Aroma Extract Dilution Analysis
Author:
Affiliation:
1. Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstrasse 4, D-85748 Garching, Germany
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf800382m
Reference48 articles.
1. Analysis of volatiles of malt whisky by solid-phase microextraction and stir bar sorptive extraction
2. Comparative study of the whisky aroma profile based on headspace solid phase microextraction using different fibre coatings
3. The Netherlands Organisation for Applied Scientific Research TNO: Volatile Compounds in Food, Version 9.2.http://www.vcf-online.nl (2007) .
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