Multi-objective evaluation of freshly distilled brandy: Characterisation and distribution patterns of key odour-active compounds

The characterisation and distribution patterns of key odour-active compounds in head, heart1, heart2, tail, and stillage cuts of freshly distilled brandy were investigated by gas chromatography–olfactometry-mass spectrometry coupled with aroma extract dilution analysis (AEDA) and chemometrics analys...

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Detalles Bibliográficos
Autores principales: Tian, Tian-Tian, Ruan, Shi-Li, Zhao, Yu-Ping, Li, Ji-Ming, Yang, Chao, Cao, Hui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Article(s) from the Special Issue on Chemistry and biochemistry variations during food fermentations by Dr. David Wang and Dr. Rosa Tundis
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8907661/
https://www.ncbi.nlm.nih.gov/pubmed/35284819
http://dx.doi.org/10.1016/j.fochx.2022.100276

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8907661/
https://www.ncbi.nlm.nih.gov/pubmed/35284819
http://dx.doi.org/10.1016/j.fochx.2022.100276

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