Investigation of the congeners responsible for nutty/cereal aroma character in new make malt whisky
The nutty and cereal aromas of new make malt whisky are important sensory characteristics of certain distillery malts of commercial value for blending; however there is a lack of understanding regarding the volatile congeners which contribute to these complex sensory characters. The work described i...
| Main Author: | |
|---|---|
| Published: |
University of Nottingham
2013
|
| Subjects: | |
| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.594741 |