Assessment of ciders typicality characterisation through odorant volatile compounds

This work intended to determine the compounds responsible for the typicality of ciders. In this aim, a method was developed to provide representative aromatic extracts of ciders. Then volatile compounds responsible for the odorant perception of three different ciders were determined by gas chromatography/olfactometry/mass spectrometry (GC/O/MS). Introduction:

Domaines

Chimie Chimie analytique Alimentation et Nutrition Ingénierie des aliments

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VILLIERE Weurman 2008 version auteur.pdf (353.27 Ko)

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Angélique Villière : Connectez-vous pour contacter le contributeur

https://hal.science/hal-01943395

Soumis le : jeudi 13 décembre 2018-09:18:24

Dernière modification le : mardi 2 mai 2023-16:30:16

Archivage à long terme le : jeudi 14 mars 2019-12:57:37

Dates et versions

hal-01943395 , version 1 (13-12-2018)

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HAL Id : hal-01943395 , version 1

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Angélique Villière, Gaëlle Arvisenet, Carole Prost, Thierry Serot. Assessment of ciders typicality characterisation through odorant volatile compounds. 12th International Weurman Flavour Research Symposium - Expression of Multidisciplinary Flavour Science, Jul 2008, Interlaken, Switzerland. ⟨hal-01943395⟩

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