Volatile compounds from oak, cherry, chestnut and acacia chips: influence of toasting level

In the present study, the volatile composition of wood chips from several botanical species potentially relevant for oenological purposes, namely acacia (unknown specie), chestnut (Castanea sativa), cherry (Prunus cerasus) and oak (Quercus robur) was studied by GC/MS. In order to evaluate the effect...

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Bibliographic Details
Main Author: Martins, Nuno (author)
Other Authors: Garcia, Raquel (author), Gomes da Silva, Marco (author), Cabrita, Maria Joao (author)
Format: article
Language:eng
Published: 2012
Subjects:
wood chips
volatile compounds
PLE
GC/MS
Online Access:http://hdl.handle.net/10174/5352
Country:Portugal
Oai:oai:dspace.uevora.pt:10174/5352

Internet

http://hdl.handle.net/10174/5352

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