Influence of distillation system, oak wood type, and aging time on volatile compounds of cider brandy

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 19, 2003, Pages 5709-5714

  Rodríguez Madrera, Roberto ^a   Blanco Gomis, Domingo ^b   Mangas Alonso, Juan J ^a  

^a Área de Cultivos Hortofrutícolas y Forestales   (Spain)

^b UNIVERSITY OF OVIEDO   (Spain)

Author keywords

Aging; Cider brandy; Distillation; Oak; Volatile components

Indexed keywords

1,1,3 TRIETHOXYPROPANE; 2 METHYL 3 OCTALACTONE; 2 PHENYLETHYL ETHANOATE; 3 METHYL 1 BUTYL OCTANOATE; ACETALDEHYDE; ACETIC ACID; ESTER; ETHYL 9,12 OCTADIENOATE; ETHYL ETHANOATE; ETHYL OCTANOATE; FATTY ACID; FATTY ACID ESTER; LACTONE DERIVATIVE; OCTANOIC ACID; OCTANOIC ACID DERIVATIVE; UNCLASSIFIED DRUG; VOLATILE AGENT;

AGING; APPLE; ARTICLE; BEVERAGE; BRANDY; CIDER; CIS ISOMER; DISTILLATION; ESTERIFICATION; NONHUMAN; OAK; TRANS ISOMER; WOOD;

ACETALDEHYDE; ALCOHOLIC BEVERAGES; FOOD HANDLING; QUERCUS; TIME FACTORS; VOLATILIZATION; WOOD;

MALUS X DOMESTICA; QUERCUS;

EID: 0042835784     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf034280o     Document Type: Article

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