Decoding the combinatorial aroma code of a commercial cognac by application of the sensomics concept and first insights into differences from a german brandy

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 7, 2015, Pages 1948-1956

  Uselmann, Verena ^a   Schieberle, Peter ^a  

^a DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

Author keywords

(E) damascenone; aroma extract dilution analysis; Cognac; ethyl pentanoate; stable isotope dilution analysis

Indexed keywords

DILUTION; DISTILLATION; FINITE DIFFERENCE METHOD; ISOTOPES;

2-PHENYLETHANOL; AROMA EXTRACT DILUTION ANALYSIS; COGNAC; ETHYL PENTANOATE; ODOR ACTIVITY VALUES; STABLE ISOTOPE DILUTION; STABLE ISOTOPE DILUTION ASSAY; VOLATILE FRACTIONS;

ODORS;

FLAVORING AGENT;

ALCOHOLIC BEVERAGE; ANALYSIS; CHEMISTRY; GERMANY; HUMAN; INDICATOR DILUTION CURVE; MASS FRAGMENTOGRAPHY; ODOR; OLFACTOMETRY; TASTE;

ALCOHOLIC BEVERAGES; FLAVORING AGENTS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GERMANY; HUMANS; INDICATOR DILUTION TECHNIQUES; ODORS; OLFACTOMETRY; SMELL; TASTE;

EID: 84923366750     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf506307x     Document Type: Article

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