Identification of Rotundone as an Important Contributor to the Flavor of Oak-Aged Spirits

Experiments were conducted to identify a compound responsible for a spicy, woody, incense-like odor note in oak-aged spirits. The target compound was extracted from oak wood and various oak-aged spirits and analyzed by multidimensional (heart-cut) gas chromatography–mass spectrometry–olfactometry (M...

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Detalles Bibliográficos
Autores principales: Genthner-Kreger, Elizabeth, Cadwallader, Keith R.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8305736/
https://www.ncbi.nlm.nih.gov/pubmed/34299643
http://dx.doi.org/10.3390/molecules26144368

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8305736/
https://www.ncbi.nlm.nih.gov/pubmed/34299643
http://dx.doi.org/10.3390/molecules26144368

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