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-Reference-Cited by-同舟云学术

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

Published:2002-12-18 Issue:2 Volume:51 Page:424-432
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Guichard Hugues¹,Lemesle Stéphane¹,Ledauphin Jérôme¹,Barillier Daniel¹,Picoche Bernard¹

Affiliation:

1. Adria Normandie, Boulevard du 13 Juin 1944, BP2, F-14310 Villers-Bocage, France, and Equipe de Recherche en Physico-Chimie et Biotechnologies, IUT-UFR Sciences, 6, Boulevard du Maréchal Juin, F-14032 Caen Cedex, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf020372m

Reference22 articles.

1. Lemesle, S.; Dorey, F.; Le Guennec, S.; Le Quéré, J. M.; Le Querler, J. F.; Drilleau, J. F. Estimation de la composition d'une eau-de-vie de cidre par analyse rapide du cidre de distillation. Poster. In1erSymposium Scientifique international de CognacElaboration et connaissance des spiritueux; Cantagrel, R., Ed.; BNIC, Lavoisier Tec et Doc: Paris, France, 1992.

2. Analysis of brandy aroma by solid-phase microextraction and liquid-liquid extraction

3. Characterisation of whiskeys using solid-phase microextraction with gas chromatography–mass spectrometry

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