Chemical and sensorial aroma characterization of freshly distilled Calvados. 2. Identification of volatile compounds and key odorants

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 2, 2003, Pages 433-442

  Ledauphin, Jérome ^a   Guichard, Hugues ^b   Saint Clair, Jean François ^a   Picoche, Bernard ^b   Barillier, Daniel ^a  

^a UNIVERSITÉ DE CAEN   (France)

^b Adria Normandie ^*  (France)

Author keywords

Calvados aroma; Gas chromatography mass spectrometry; Key odorants

Indexed keywords

ALCOHOL; ALCOHOL DERIVATIVE; CARBOXYLIC ACID; ESTER; KETONE; PENTANE; PHENOL DERIVATIVE; VOLATILE AGENT;

APPLE; APPLE JUICE; AROMA; ARTICLE; BEVERAGE; CALVADOS; CHEMISTRY; EXTRACTION; FERMENTATION; FRUIT; GAS CHROMATOGRAPHY; MASS FRAGMENTOGRAPHY; MASS SPECTROMETRY; ODOR; OLFACTOMETRY; VOLATILIZATION;

ALCOHOLS; BEVERAGES; CARBOXYLIC ACIDS; CHROMATOGRAPHY, GAS; ESTERS; FERMENTATION; FRUIT; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; KETONES; MALUS; ODORS; PHENOLS; SMELL; VOLATILIZATION;

MALUS X DOMESTICA;

EID: 0037438786     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf020373e     Document Type: Article

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