Determination of key odorant compounds in freshly distilled Cognac using GC-O, GC-MS, and sensory evaluation

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 18, 2004, Pages 5670-5676

  Ferrari, Gérald ^a   Lablanquie, Odile ^a   Cantagrel, Roger ^a   Ledauphin, Jérôme ^b   Payot, Thierry ^c   Fournier, Nicole ^d   Guichard, Elisabeth ^d  

^a Station Viticole du BNIC   (France)

^b UNIVERSITÉ DE CAEN   (France)

^c UNGDA   (France)

^d UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

Distilled beverage; Gas chromatography olfactometry; Key odorant; Mass spectrometry; Sensory analysis

Indexed keywords

2 PHENYLETHYL ACETATE; 2,3 BUTANEDIONE; 3 HEXEN 1 OL; ACETIC ACID 2 METHYLBUTYL ESTER; ACETIC ACID 3 METHYLBUTYL ESTER; ACETIC ACID DERIVATIVE; LINALOOL; NEROLIDOL; UNCLASSIFIED DRUG; VOLATILE AGENT;

AROMA; ARTICLE; BEVERAGE; COGNAC; DISTILLATION; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; OLFACTOMETRY; QUANTITATIVE ANALYSIS; SENSORY EVALUATION;

PYRUS COMMUNIS;

EID: 4444360480     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf049512d     Document Type: Article

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