Add to ORKGInternational audienceThis work intended to determine the compounds responsible for the typicality of ciders. In this aim, a method was developed to provide representative aromatic extracts of ciders. Then volatile compounds responsible for the odorant perception of three different ciders were determined by gas chromatography/olfactometry/mass spectrometry (GC/O/MS). Introduction
Major low-boiling-point aroma components present in twelve ciders obtained by different technologica...
Two analytical methods based on gas chromatography with direct injection are described for the quan...
This work relates our first result about the aroma description of new distilled Cognac spirits (with...
Aroma forming volatiles are important components of fermented beverages. The aim of current research...
Minor volatile compounds are responsible for the aromas of cider. A simple technique for the analysi...
International audienceThis study was performed to explore the relationships between some parameters ...
Although relatively small, the Australian cider industry has experienced significant growth in recen...
International audienceMicroextraction by packed sorbent (MEPS) was used for the determination of the...
International audienceThe objective of this work was to evaluate whether aroma taste interactions co...
Two analytical methods based on gas chromatography with direct injection are described for the quant...
Although relatively small, the Australian cider industry has experienced significant growth in recen...
Twenty-one samples of cider distillates have been analyzed for sensory characteristics, volatile an...
A study of typification of cider brandies on the basis of the origin of the raw material used in the...
The aroma profile of alcoholic beverages is a major factor that distinguishes one product from anoth...
A study of minor volatiles from 12 fractions collected during distillation of cider in ‘alquitara’ w...
Major low-boiling-point aroma components present in twelve ciders obtained by different technologica...
Two analytical methods based on gas chromatography with direct injection are described for the quan...
This work relates our first result about the aroma description of new distilled Cognac spirits (with...
Aroma forming volatiles are important components of fermented beverages. The aim of current research...
Minor volatile compounds are responsible for the aromas of cider. A simple technique for the analysi...
International audienceThis study was performed to explore the relationships between some parameters ...
Although relatively small, the Australian cider industry has experienced significant growth in recen...
International audienceMicroextraction by packed sorbent (MEPS) was used for the determination of the...
International audienceThe objective of this work was to evaluate whether aroma taste interactions co...
Two analytical methods based on gas chromatography with direct injection are described for the quant...
Although relatively small, the Australian cider industry has experienced significant growth in recen...
Twenty-one samples of cider distillates have been analyzed for sensory characteristics, volatile an...
A study of typification of cider brandies on the basis of the origin of the raw material used in the...
The aroma profile of alcoholic beverages is a major factor that distinguishes one product from anoth...
A study of minor volatiles from 12 fractions collected during distillation of cider in ‘alquitara’ w...
Major low-boiling-point aroma components present in twelve ciders obtained by different technologica...
Two analytical methods based on gas chromatography with direct injection are described for the quan...
This work relates our first result about the aroma description of new distilled Cognac spirits (with...