Flavor Components in Cognac
作者:
J. SCHAEFER,
R. TIMMER,
期刊:
Journal of Food Science
(WILEY Available online 1970)
卷期:
Volume 35,
issue 1
页码: 10-12
ISSN:0022-1147
年代: 1970
DOI:10.1111/j.1365-2621.1970.tb12356.x
出版商: Blackwell Publishing Ltd
数据来源: WILEY
摘要:
SUMMARY:Flavor components of a genuine cognac were identified by means of CGLC/MS. The complex extract was fractionated on a packed column preceding further separation on a capillary column. The identification of fatty acids, phenolic acids and some of the carbonyl compounds was achieved by other chromatographic methods. 81 components, of which 24 have not previously been reported in cognac and other grape brandies, were identified.
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