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Utilice este identificador para citar o enlazar este documento: https://ria.asturias.es/RIA/handle/123456789/1644


Título: Volatiles in Distillates of Cider Aged in American Oak Wood
Autores: Mangas Alonso, Juan J.
Rodríguez, Roberto
Moreno Fernández, Javier
Blanco-Gomis, Domingo
Palabras Claves: Volatile compounds
Cider brandy
GC-MS
Fecha Edición: Ene-1996
Editor: American Chemical Society
Cita Bibliográfica: Mangas, Juan; Rodríguez, Roberto; Moreno, Javier; Blanco, Domingo. Volatiles in Distillates of Cider Aged in American Oak Wood. Jounal of Agricultural and Food Chemistry. 1996; 44 (1): 268-273.
Resumen: kinds of cider aged in oak wood. During aging, a significant increase was detected in the concentration of diethyl butanedioate, ethyl 3-methylbutanoate, esters of long-chain fatty acids, and 1-hexanol; in contrast, the acetate esters and long-chain fatty acids decreased. When cider made with traditional technology was used as raw material, spirits with higher concentrations of decanoic and dodecanoic ethyl esters and long-chain fatty acids were obtained. When cluster and factor analyses were employed, “natural” groupings among the spirits studied were obtained on the basis of the raw material used and aging time.
URI: https://ria.asturias.es/RIA/handle/123456789/1644
ISSN: 0021-8561
Aparece en las Colecciones:Agroalimentación y Ganadería
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