Characterization of the most odor-active compounds in an American Bourbon whisky by application of the aroma extract dilution analysis

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 14, 2008, Pages 5813-5819

  Poisson, Luigi ^a   Schieberle, Peter ^a  

^a DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

Author keywords

Aroma dilution analysis; Aroma extract dilution analysis; Bourbon whisky; Ethyl (S) 2 methylbutanoate

Indexed keywords

ALCOHOLIC BEVERAGE; ARTICLE; CHROMATOGRAPHY; FRACTIONATION; GAS CHROMATOGRAPHY; HUMAN; MASS SPECTROMETRY; METHODOLOGY; OAK; ODOR; VOLATILIZATION; WOOD;

ALCOHOLIC BEVERAGES; CHEMICAL FRACTIONATION; CHROMATOGRAPHY; CHROMATOGRAPHY, GAS; HUMANS; MASS SPECTROMETRY; ODORS; QUERCUS; SMELL; VOLATILIZATION; WOOD;

EID: 49049114491     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf800382m     Document Type: Article

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