Effect of the seasoning method on the chemical composition of oak heartwood to cooperage

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 9, 2008, Pages 3089-3096

  Martínez, Juana ^a   Cadahía, Estrella ^b   Fernández De Simón, Brígida ^b   Ojeda, Sonia ^a   Rubio, Pilar ^a  

^a Centro de Investigación Y Desarrollo Tecnológico de la Rioja CIDA   (Spain)

^b Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria   (Spain)

Author keywords

Ellagitannins; Oak wood; Polyphenols; Quercus alba; Quercus petraea; Seasoning; Volatile compounds

Indexed keywords

ALDEHYDE; FLAVONOID; PHENOL DERIVATIVE; POLYPHENOLS; TANNIN;

AIR; ARTICLE; CHEMISTRY; FOOD PACKAGING; HEAT; OAK; ODOR; VOLATILIZATION; WINE; WOOD;

AIR; ALDEHYDES; FLAVONOIDS; FOOD PACKAGING; HEAT; HYDROLYZABLE TANNINS; ODORS; PHENOLS; QUERCUS; VOLATILIZATION; WINE; WOOD;

CATALPA LONGISSIMA; QUERCUS ALBA; QUERCUS PETRAEA;

EID: 44349117520     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0728698     Document Type: Article

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