| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539995 | Food Chemistry | 2012 | 6 Pages |
Abstract
⺠The aroma active compounds in aged rum are determined for the first time. ⺠The volatile compounds in aged rum are evaluated for the first time by GC-MS, GC-O and AEDA methods. ⺠The odour-active compounds in aged rum can be used as quality markers of aged rum. ⺠The results of this study can add to the scientific literature.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Jorge A. Pino, Sebastian Tolle, Recep Gök, Peter Winterhalter,