Characterization of the key aroma compounds in an American Bourbon whisky by quantitative measurements, aroma recombination, and omission studies

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 14, 2008, Pages 5820-5826

  Poisson, Luigi ^a   Schieberle, Peter ^a  

^a DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

Author keywords

(3S,4S) cis whiskylactone; Aroma recombination; Bourbon whisky; Ethyl (S) 2 methylbutanoate; Odor activity value; Stable isotope dilution analysis

Indexed keywords

ALCOHOL; BENZALDEHYDE DERIVATIVE; CARBON; DEUTERIUM; LACTONE; VANILLIN;

ALCOHOLIC BEVERAGE; ARTICLE; GAS CHROMATOGRAPHY; HUMAN; INDICATOR DILUTION CURVE; METHODOLOGY; ODOR;

ALCOHOLIC BEVERAGES; BENZALDEHYDES; CARBON ISOTOPES; CHROMATOGRAPHY, GAS; DEUTERIUM; ETHANOL; HUMANS; INDICATOR DILUTION TECHNIQUES; LACTONES; ODORS;

EID: 49049107141     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf800383v     Document Type: Article

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