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...

وصف كامل

التفاصيل البيبلوغرافية
الحاوية / القاعدة:	Foods
المؤلفون الرئيسيون:	Min Luo, Dongsheng Cui, Jin Li, Penghui Zhou, Changqing Duan, Yibin Lan, Guangfeng Wu
التنسيق:	مقال
اللغة:	الإنجليزية
منشور في:	MDPI AG 2023-11-01
الموضوعات:	origin toasting intensity charring degree Chinese oak oak–derived volatiles
الوصول للمادة أونلاين:	https://www.mdpi.com/2304-8158/12/23/4266

مواد مشابهة

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