Pino, J. A. and Winterhalter, P. and Gök, R. and González, J.C. (2017) Characterisation of aroma-active compounds in commercial aged rums. Acta Alimentaria, 46 (1). pp. 69-75. ISSN 0139-3006
|
Text
066.2017.46.1.9.pdf Download (133kB) | Preview |
Abstract
The volatile compounds in commercial rums declared as aged 3, 7, 10, and 15 years were isolated by solvent extraction followed by solvent-assisted flavour evaporation and analysed by gas chromatography-olfactometry. According to the aroma extract dilution analysis, 19 potentially aroma-active compounds in the flavour dilution (FD) factor range of 8 to 1024 were found. Fifteen of them were present in at least one aged rum at FD factor≥128. Clear differences in the FD factors of these odourants between each of the aged rums suggested that they contributed to their unique sensory profiles.
| Item Type: | Article |
|---|---|
| Subjects: | Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia |
| Depositing User: | Erika Bilicsi |
| Date Deposited: | 28 Feb 2017 19:08 |
| Last Modified: | 31 Mar 2018 23:15 |
| URI: | http://real.mtak.hu/id/eprint/49712 |
Actions (login required)
 |
Edit Item |
