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Chemical and Sensorial Aroma Characterization of Freshly Distilled Calvados. 1. Evaluation of Quality and Defects on the Basis of Key Odorants by Olfactometry and Sensory Analysis

Chemical and Sensorial Aroma Characterization of Freshly Distilled Calvados. 1. Evaluation of Quality and Defects on the Basis of Key Odorants by Olfactometry and Sensory Analysis

Guichard, Hugues; Lemesle, Stéphane; Ledauphin, Jérôme; Barillier, Daniel; Picoche, Bernard
  • 期刊名称Journal of Agricultural and Food Chemistry
  • 作者Guichard, Hugues; Lemesle, Stéphane; Ledauphin, Jérôme; Barillier, Daniel; Picoche, Bernard
  • 卷第51卷
  • 期第2期
  • 印刷ISSN0021-8561
  • 电子ISSN1520-5118
  • 文件大小109.06KB
  • 发表时间2003-01
  • DOI10.1021/jf020372m
  • 页码424-432
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