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...

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Detalhes bibliográficos

Principais autores:	Min Luo, Dongsheng Cui, Jin Li, Penghui Zhou, Changqing Duan, Yibin Lan, Guangfeng Wu
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2023-11-01
coleção:	Foods
Assuntos:	origin toasting intensity charring degree Chinese oak oak–derived volatiles
Acesso em linha:	https://www.mdpi.com/2304-8158/12/23/4266
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