Factors in Modulating the Potential Aromas of Oak Whisky Barrels: Origin, Toasting, and Charring

In this study, the effects of origin (Chinese, France, and America), intensity of toasting, and degree of charring on the volatiles of oak whisky barrels were comprehensively investigated via liquid–liquid extraction–gas chromatography–mass spectrometry (LLE–GC–MS) combined with multivariate statist...

詳細記述

書誌詳細

出版年:	Foods
主要な著者:	Min Luo, Dongsheng Cui, Jin Li, Penghui Zhou, Changqing Duan, Yibin Lan, Guangfeng Wu
フォーマット:	論文
言語:	英語
出版事項:	MDPI AG 2023-11-01
主題:	origin toasting intensity charring degree Chinese oak oak–derived volatiles
オンライン･アクセス:	https://www.mdpi.com/2304-8158/12/23/4266