Oak lactones in alcoholic beverages
作者:
JosephA. Maga,
期刊:
Food Reviews International
(Taylor Available online 1996)
卷期:
Volume 12,
issue 1
页码: 105-130
ISSN:8755-9129
年代: 1996
DOI:10.1080/87559129609541069
出版商: Taylor & Francis Group
数据来源: Taylor
摘要:
The identification of oak lactone(s) has led to numerous studies in an attempt to better understand their formation and contribution to overall alcoholic beverage flavor. This review is an attempt to report on and evaluate the 25 years of literature that has accumulated in the area. Special emphasis is placed on oak lactone occurrence, formation, synthesis, and sensory properties.
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