威士忌中芒果和热带风味挥发性化合物的鉴定

IF 1.3 4区农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of the American Society of Brewing Chemists Pub Date : 2024-03-21 DOI:10.1080/03610470.2024.2319929

Takehiko Hiura, Annie E. Hill, Ryoji Takata, Calum P. Holmes

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引用次数: 0

摘要

全球蒸馏行业都在努力提高对威士忌感官特性发展的认识。果味香气描述符的起源已被证实。

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Identification of Volatile Compounds Contributory to Mango and Tropical-Type Aroma in Whisky

There is an increasing drive across the global distilling industry for a greater understanding of the development of sensory properties in whisky. Origins of the fruity aroma descriptor have been r...

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来源期刊

Journal of the American Society of Brewing Chemists 工程技术-生物工程与应用微生物

CiteScore

4.00

自引率

20.00%

发文量

审稿时长

3 months

期刊介绍： The Journal of the American Society of Brewing Chemists publishes scientific papers, review articles, and technical reports pertaining to the chemistry, microbiology, and technology of brewing and distilling, as well as the analytical techniques used in the malting, brewing, and distilling industries.