Volatile compounds in acacia, chestnut, cherry, ash, and oak woods, with a view to their use in cooperage

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 8, 2009, Pages 3217-3227

  De Siḿon, Bŕigida Ferńandez ^a,b   Esteruelas, Enrique ^a,b   Muñoz, Àngel M ^a,b   Cadah́ia, Estrella ^a,b   Sanz, Miriam ^a,b  

^a INIA   (Spain)

^b Industrial Tonelera Navarra (INTONA) Monteagudo   (Spain)

Author keywords

Acacia; Ash; Cherry; Chestnut; Quercus alba; Quercus petraea; Quercus pyrenaica; Toasting; Volatile compounds

Indexed keywords

CARBOHYDRATE; LIGNIN; LIPID;

ACACIA; AESCULUS HIPPOCASTANUM; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; FOOD HANDLING; FRAXINUS; HEAT; INSTRUMENTATION; MASS FRAGMENTOGRAPHY; OAK; ODOR; PRUNUS; SPECIES DIFFERENCE; TREE; VOLATILIZATION; WINE; WOOD;

ACACIA; AESCULUS; CARBOHYDRATES; FOOD HANDLING; FRAXINUS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HOT TEMPERATURE; LIGNIN; LIPIDS; ODORS; PRUNUS; QUERCUS; SPECIES SPECIFICITY; TREES; VOLATILIZATION; WINE; WOOD;

ACACIA; FRAXINUS EXCELSIOR; QUERCUS ALBA; QUERCUS PETRAEA; QUERCUS PYRENAICA;

EID: 65349178256     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf803463h     Document Type: Article

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