Factors in Modulating the Potential Aromas of Oak Whisky Barrels: Origin, Toasting, and Charring

Factors in Modulating the Potential Aromas of Oak Whisky Barrels: Origin, Toasting, and Charring

In this study, the effects of origin (Chinese, France, and America), intensity of toasting, and degree of charring on the volatiles of oak whisky barrels were comprehensively investigated via liquid–liquid extraction–gas chromatography–mass spectrometry (LLE–GC–MS) combined with multivariate statist...

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Bibliographic Details
Main Authors: Min Luo, Dongsheng Cui, Jin Li, Penghui Zhou, Changqing Duan, Yibin Lan, Guangfeng Wu
Format: Article
Language:English
Published: MDPI AG 2023-11-01
Series:Foods
Subjects:
origin
toasting intensity
charring degree
Chinese oak
oak–derived volatiles
Online Access:https://www.mdpi.com/2304-8158/12/23/4266

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