Characterisation of odour-active compounds in aged rum

Food Chemistry

Volumn 132, Issue 3, 2012, Pages 1436-1441

  Pino, Jorge A ^a   Tolle, Sebastian ^b   Gök, Recep ^b   Winterhalter, Peter ^b  

^a Food Industry Research Institute   (Cuba)

^b TECHNICAL UNIVERSITY OF BRAUNSCHWEIG   (Germany)

Author keywords

Aroma extract dilution analysis; Gas chromatography mass spectrometry; Gas chromatography olfactometry; Odour activity value; Rum; Solvent assisted flavour evaporation

Indexed keywords

2-METHOXYPHENOL; 2-PHENYLETHANOL; AROMA COMPOUNDS; AROMA EXTRACT DILUTION ANALYSIS; DILUTION FACTORS; ETHYL BUTANOATE; ETHYL HEXANOATE; ETHYL OCTANOATE; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GAS CHROMATOGRAPHY-OLFACTOMETRY; OAK LACTONE; QUANTITATIVE DATA; RUM; VOLATILE COMPOUNDS; VOLATILE FRACTIONS;

ETHANOL; EVAPORATION; FRAGRANCES; MASS SPECTROMETRY; PHASE TRANSITIONS; PHENOLS; SOLVENT EXTRACTION; SOLVENTS; VOLATILE FATTY ACIDS; VOLATILE ORGANIC COMPOUNDS;

GAS CHROMATOGRAPHY;

2 METHYLBUTYRIC ACID ETHYL ESTER; 2 PHENYLETHYL ACETATE; 4 ETHYLGUAIACOL; 4 PROPYL 2 METHOXYPHENOL; ACETAL; ACETIC ACID 3 METHYLBUTYL ESTER; ALCOHOL; BETA DAMASCENONE; BUTYRIC ACID ETHYL ESTER; DECANOIC ACID ETHYL ESTER; ETHYL 2 METHYLPROPANOATE; ETHYL OCTANOATE; EUGENOL; GAMMA NONALACTONE; GUAIACOL; HEXANOIC ACID ETHYL ESTER; OAK LACTONE; ODOR ACTIVE COMPOUND; PHENETHYL ALCOHOL; UNCLASSIFIED DRUG; VANILLIN; VOLATILE AGENT;

AROMA EXTRACT DILUTION ANALYSIS; ARTICLE; CHEMICAL PARAMETERS; CONTROLLED STUDY; DILUTION; EVAPORATION; MASS FRAGMENTOGRAPHY; ODOR ACTIVITY VALUE; QUANTITATIVE ANALYSIS; REFERENCE VALUE; RUM; SOLVENT EXTRACTION;

EID: 84856215340     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.11.133     Document Type: Article

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