Improved method for extraction of aroma compounds in aged brandies and aqueous alcoholic wood extracts using ultrasound

Analytica Chimica Acta

Volumn 513, Issue 1, 2004, Pages 125-134

  Caldeira, Ilda ^a   Pereira, R ^a   Clímaco, M Cristina ^a   Belchior, A P ^a   De Sousa, R Bruno ^b  

^a Instituto Nacional de Investigacao Agraria e das Pescas   (Portugal)

^b INSTITUTO SUPERIOR DE AGRONOMIA   (Portugal)

Author keywords

Aroma compounds; Brandies; Wood extracts

Indexed keywords

BEVERAGES; GAS CHROMATOGRAPHY; IONIZATION; METHANE; ULTRASONICS; VOLATILE ORGANIC COMPOUNDS;

FLAME IONIZATION; QUANTIFICATION;

AROMATIC COMPOUNDS;

ACID; ALCOHOL DERIVATIVE; ALDEHYDE; DICHLOROMETHANE; ESTER; FLAVORING AGENT; PHENOL DERIVATIVE; VOLATILE AGENT;

AGING; ANALYTIC METHOD; AQUEOUS SOLUTION; BRANDY; CONFERENCE PAPER; CONTROLLED STUDY; EXTRACTION; GAS CHROMATOGRAPHY; NONHUMAN; OAK; PERFORMANCE; PRIORITY JOURNAL; QUANTITATIVE ANALYSIS; REPRODUCIBILITY; SEPARATION TECHNIQUE; SPIKE; ULTRASOUND; WOOD;

QUERCUS;

EID: 2442445077     PISSN: 00032670     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.aca.2003.10.011     Document Type: Conference Paper

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