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Quantitative analysis of volatile flavor components in Korean alcoholic beverage and Japanese sake using SPME-GC/MS
Quantitative analysis of the volatile flavor components in Korean alcoholic beverages (makgeolli and yakju) and Japanese sake was carried out using SPME-GC/MS. Fusel oils (n-butyl alcohol, isobutyl alcohol, isoamyl alcohol, and phenethyl alcohol), ethyl esters (ethyl acetate, isoamyl acetate, ethyl...
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| Pubblicato in: | Food Sci Biotechnol |
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| Autori principali: | , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
The Korean Society of Food Science and Technology
2016
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049114/ https://ncbi.nlm.nih.gov/pubmed/30263363 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-016-0159-7 |
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