Multi-objective evaluation of freshly distilled brandy: Characterisation and distribution patterns of key odour-active compounds

Multi-objective evaluation of freshly distilled brandy: Characterisation and distribution patterns of key odour-active compounds

The characterisation and distribution patterns of key odour-active compounds in head, heart1, heart2, tail, and stillage cuts of freshly distilled brandy were investigated by gas chromatography–olfactometry-mass spectrometry coupled with aroma extract dilution analysis (AEDA) and chemometrics analys...

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Bibliographic Details
Main Authors: Tian-Tian Tian, Shi-Li Ruan, Yu-Ping Zhao, Ji-Ming Li, Chao Yang, Hui Cao
Format: Article
Language:English
Published: Elsevier 2022-06-01
Series:Food Chemistry: X
Subjects:
Distillation cut
Odour-active compounds
Principal component analysis
Partial least squares discriminant analysis
Freshly distilled brandy
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157522000748

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http://www.sciencedirect.com/science/article/pii/S2590157522000748

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