Influence of Distillation System, Oak Wood Type, and Aging Time on Composition of Cider Brandy in Phenolic and Furanic Compounds

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 27, 2003, Pages 7969-7973

  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; Furanic; Oak; Phenolic

Indexed keywords

2 FURYL METHYL KETONE; 5 HYDROXYMETHYLFURFURAL; 5 METHYLFURFURAL; BENZALDEHYDE DERIVATIVE; CINNAMALDEHYDE DERIVATIVE; COUMARIN DERIVATIVE; FURAN DERIVATIVE; FURFURAL; GALLIC ACID; PHENOL DERIVATIVE; SCOPOLETIN; UNCLASSIFIED DRUG; VOLATILE AGENT;

AGING; ARTICLE; BRANDY; CIDER; CONCENTRATION (PARAMETERS); DISTILLATION; EXTRACTION; FOOD ANALYSIS; FOOD COMPOSITION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; OAK; PARAMETER; TECHNIQUE; TIME;

ACROLEIN; ALCOHOLIC BEVERAGES; BENZOIC ACID; FOOD HANDLING; FRUIT; FURALDEHYDE; FURANS; GALLIC ACID; MALUS; PHENOLS; QUERCUS; TIME FACTORS; WOOD;

QUERCUS;

EID: 0346966058     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0347618     Document Type: Article

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