Identification of Trace Volatile Compounds in Freshly Distilled Calvados and Cognac Using Preparative Separations Coupled with Gas Chromatography−Mass Spectrometry-Reference-Cited by-同舟云学术

Identification of Trace Volatile Compounds in Freshly Distilled Calvados and Cognac Using Preparative Separations Coupled with Gas Chromatography−Mass Spectrometry

Published:2004-07-16 Issue:16 Volume:52 Page:5124-5134
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Ledauphin Jérôme¹,Saint-Clair Jean-François¹,Lablanquie Odile¹,Guichard Hugues¹,Founier Nicole¹,Guichard Elisabeth¹,Barillier Daniel¹

Affiliation:

1. ERPCB, IUT-UFR Sciences, 6 Boulevard du Maréchal Juin, F-14032 Caen Cedex, France; BNIC, Station Viticole, 69 Rue de Bellefonds, B.P. 18, F-16101 Cognac, France; ADRIA Normandie, Boulevard du 13 Juin 1944, B.P. 2, F-14310 Villers-Bocage, France; and UMRA-INRA-ENESAD, 17 Rue Sully, B.P. 86510, F-21065 Dijon Cedex, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf040052y

Reference31 articles.

1. Changes in the composition of neutral volatile components during the production of apple brandy

2. Chemical and Sensorial Aroma Characterization of Freshly Distilled Calvados. 1. Evaluation of Quality and Defects on the Basis of Key Odorants by Olfactometry and Sensory Analysis

3. Chemical and Sensorial Aroma Characterization of Freshly Distilled Calvados. 2. Identification of Volatile Compounds and Key Odorants

4. Flavor Components in Cognac

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