Volatiles in Distillates of Cider Aged in American Oak Wood
نویسندگان
چکیده
منابع مشابه
Evolution of sugars in cider brandy aged in oak barrels: a contribution to its characterization.
A chemometric study was carried out to typify cider brandies according to the type of wood employed in the maturation process and their aging time. Monosaccharides, previously derivatized with p-aminobenzoic ethyl ester, were analyzed using a reversed-phase high-performance liquid chromatographic method. Univariate data treatment was not sufficient to enable differentiation of the classes of ci...
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A study of the influence of distillation system, oak wood type, and aging time on volatile compounds of cider brandy was carried out. Acetaldehyde and acetaldehyde diethyl acetal were influenced by distillation technology, oak wood type, and maturation time. The majority ester, ethyl ethanoate, increased during aging, the highest level of this ester being detected in spirits distilled by double...
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A control of phenolic and furanic compounds in cider brandy was carried out during maturation in oak casks, studying three technological factors: distillation (rectification column vs double distillation), oak wood type (French vs American), and aging time (32 months). Gallic acid and benzoic and cinnamic aldehydes significantly increased during maturation of cider brandies, the highest level o...
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n this project we describe a reversed-phased HPLC method that allows the simultaneous determination of the preservatives benzoic (BA), sorbic (SA) and ascorbic acids (AA) in wine and foodstuffs. The separations were effected by using a C18 varian column and a mobile phase of ammonium acetate buffer (pH 4.4) – methanol (65:35) to elute BA, SA and AA. The flow rate was 1.0 ml/min and the detector...
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We introduce a real-time method to monitor the evolution of oak aromas during the oak toasting process. French and American oak wood boards were toasted in an oven at three different temperatures, while the process-gas was continuously transferred to the inlet of a proton-transfer-reaction time-of-flight mass spectrometer for online monitoring. Oak wood aroma compounds important for their senso...
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ژورنال
عنوان ژورنال: Journal of Agricultural and Food Chemistry
سال: 1996
ISSN: 0021-8561,1520-5118
DOI: 10.1021/jf950244g