GC/MS analysis of traditional barrel aged whisky and whisky treated with accelerated aging techniques
Author:
Publisher
Academic Journals
Subject
General Medicine
Link
https://academicjournals.org/journal/JBD/article-full-text-pdf/45C112B70727
Reference36 articles.
1. Aylott R, MacKenzie W (2010). Analytical strategies to confirm the generic authenticity of scotch whisky. Journal of the Institute of Brewing 116(3):215-229.
2. Caldeira M, Rodrigues F, Perestrelo R, Marques JC, Camara JS (2007). Comparison of Two Extraction Methods for Evaluation of Volatile Constituents Patterns in Commercial Whiskeys Elucidation of the Main Odour?Active Compounds. Talanta 74(1):78-90.
3. Camara JS, Marques JC, Perestrelo RM, Rodrigues F, Oliveira L, Andrade P, Caldeira M (2007). Comparative Study of the Whisky Aroma Profile based on Headspace Solid Phase Microextraction using Different Fibre Coatings. Journal of Chromatography 1150(1-2):198-207.
4. Chang AC, Chen FC (2002). The application of 20 kHz ultrasonic waves to accelerate the mellowing of different wines. Food Chemistry 79(4):501-506.
5. Chang AC (2005). Study of ultrasonic wave treatments for accelerating the mellowing process in a rice alcoholic beverage. Food Chemistry 92(2):337-342.
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