Using electronic odor sensors to discriminate among oak barrel toasting levels

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 10, 1999, Pages 4319-4322

  Chatonnet, Pascal ^a,b   Dubourdieu, Denis ^a  

^a UNIVERSITÉ DE BORDEAUX   (France)

^b Excell Laboratory   (France)

Author keywords

Electronic nose; Metal oxide sensors; Oak wood; Toasting

Indexed keywords

ALCOHOL; VOLATILE AGENT; WOOD;

ANALYTIC METHOD; ARTICLE; CHEMISTRY; EXTRACTION; FOOD PRESERVATION; HEAT; HUMAN; INSTRUMENTATION; ODOR; SAMPLING; SENSOR; STANDARD; WINE;

CHEMISTRY, ANALYTICAL; FOOD PRESERVATION; HEAT; HUMANS; ODORS; WINE; WOOD;

QUERCUS;

EID: 0033212843     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9812331     Document Type: Article

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