The sensory lexicon of malt whisky new make spirit constructed by GC × GC-TOF MS
The flavour of new make spirit (NMS) plays an important role in whisky, which is the final stage before maturation. However, less research has been done on NMS aromas. The aim of this study was to identify aroma compounds that contribute to the sensory properties of NMS and to provide theoretical su...
Αποθηκεύτηκε σε:
| Κύριοι συγγραφείς: | , , , , , , , |
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| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
KeAi Communications Co. Ltd.
2025-09-01
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| Σειρά: | Journal of Future Foods |
| Θέματα: | |
| Διαθέσιμο Online: | http://www.sciencedirect.com/science/article/pii/S2772566924000594 |
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