Low molecular weight organic compounds of chestnut wood (Castanea sativa L.) and corresponding aged brandies

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 12, 1999, Pages 5023-5030

  Canas, Sara ^a   Leandro, M Conceição ^a   Spranger, M Isabel ^a   Belchior, A Pedro ^a  

^a INIA   (Portugal)

Author keywords

Aging; Brandies; Chestnut wood; Furanic derivatives; HPLC; Phenolic compounds; Toasting

Indexed keywords

ALCOHOL; FURAN DERIVATIVE; GALLIC ACID; ORGANIC COMPOUND; PHENOL DERIVATIVE; WOOD;

AGING; ARTICLE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; EXTRACTION; FOOD PRESERVATION; HEAT TREATMENT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; MOLECULAR WEIGHT; NONHUMAN; PLANT; TASTE;

ALCOHOLIC BEVERAGES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOOD PRESERVATION; HUMANS; ORGANIC CHEMICALS; TASTE; WOOD;

CASTANEA SATIVA; QUERCUS;

EID: 0033381439     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9900480     Document Type: Article

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