Electrospray Ionization Mass Spectrometry Fingerprinting of Brazilian Artisan Cachaça Aged in Different Wood Casks-Reference-Cited by-同舟云学术

Electrospray Ionization Mass Spectrometry Fingerprinting of Brazilian Artisan Cachaça Aged in Different Wood Casks

Published:2007-02-17 Issue:6 Volume:55 Page:2094-2102
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

de Souza Patterson P.¹,Siebald Helmuth G. L.¹,Augusti Daniella V.¹,Neto Waldomiro B.¹,Amorim Vanessa M.¹,Catharino Rodrigo R.¹,Eberlin Marcos N.¹,Augusti Rodinei¹

Affiliation:

1. Department of Chemistry, Federal University of Minas Gerais, Belo Horizonte, MG, Brazil 31270-901, and ThoMSon Mass Spectrometry Laboratory, Institute of Chemistry, State University of Campinas, Campinas, SP, Brazil 13083-970

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf062920s

Reference51 articles.

1. Wood maturation of distilled beverages

2. Volatile norisoprenoid compounds as constituents of oak woods used in wine and spirit maturation

3. Role of Organic Acids in Maturation of Distilled Spirits in Oak Casks

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