Determination of key odorant compounds in freshly distilled cognac using GC-O, GC-MS and sensory evaluation

G. Ferrari; O. Lablanquie; R. Cantagrel; J. Ledauphin; T. Payot; Nicole Fournier; Elisabeth Guichard

Journal Articles Journal of Agricultural and Food Chemistry Year : 2004

Determination of key odorant compounds in freshly distilled cognac using GC-O, GC-MS and sensory evaluation

, , , , , (1) , (1)

1

G. Ferrari

Function : Author

O. Lablanquie

Function : Author

R. Cantagrel

Function : Author

J. Ledauphin

Function : Author

T. Payot

Function : Author

Nicole Fournier

Function : Author

FLAveur, VIsion et Comportement du consommateur

Elisabeth Guichard

Function : Author

FLAveur, VIsion et Comportement du consommateur

Domains

Food engineering

Migration ProdInra : Connect in order to contact the contributor

https://hal.inrae.fr/hal-02677326

Submitted on : Sunday, May 31, 2020-7:15:02 PM

Last modification on : Thursday, September 7, 2023-4:08:10 PM

Dates and versions

hal-02677326 , version 1 (31-05-2020)

Identifiers

HAL Id : hal-02677326 , version 1
PRODINRA : 73855

Cite

G. Ferrari, O. Lablanquie, R. Cantagrel, J. Ledauphin, T. Payot, et al.. Determination of key odorant compounds in freshly distilled cognac using GC-O, GC-MS and sensory evaluation. Journal of Agricultural and Food Chemistry, 2004, 52, pp.5670-5676. ⟨hal-02677326⟩

Determination of key odorant compounds in freshly distilled cognac using GC-O, GC-MS and sensory evaluation

Domains

Dates and versions

Identifiers

Cite

Export

Collections

Share