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Title:

Sensory-directed identification of taste-active ellagitannins in American (Quercus alba L.) and European oak wood (Quercus robur L.) and quantitative analysis in bourbon whiskey and oak-matured red wines

Document type:
Zeitschriftenaufsatz
Author(s):
Glabasnia, Arne; Hofmann, Thomas
Abstract:
Aimed at increasing our knowledge on the sensory-active nonvolatiles migrating from oak wood into alcoholic beverages upon cooperaging, an aqueous ethanolic extract prepared from oak wood chips (Quercus alba L.) was screened for its key taste compounds by application of the taste dilution analysis. Purification of the compounds perceived with the highest sensory impacts, followed by liquid chromatography/mass spectrometry as well as one-dimensional and two-dimensional NMR experiments, revealed t...     »
Journal title:
Journal of Agricultural and Food Chemistry
Year:
2006
Journal volume:
54
Journal issue:
9
Pages contribution:
3380--3390
Fulltext / DOI:
doi:10.1021/jf052617b
Print-ISSN:
0021-8561
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