Experimental design and chemometric techniques applied in electronic nose analysis of wood-aged sugar cane spirit (cachaça)
Wood barrel aging distilled beverages corresponds to a process capable of aggregate flavor compounds that may change sensory profiles and improve distillates quality. The analysis of the flavor compounds to determine degree of maturation of distillate relies most on costly techniques such as chromat...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Elsevier
2020-12-01
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| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154320300181 |