Oak lactones in alcoholic beverage

被引：52

作者：

Maga, JA

机构：

[1] Dept. of Food Sci. Human Nutrition, Colorado State University, Fort Collins

来源：

FOOD REVIEWS INTERNATIONAL | 1996年 / 12卷 / 01期

关键词：

D O I：

10.1080/87559129609541069

中图分类号：

TS2 [食品工业];

学科分类号：

0832 [食品科学与工程];

摘要：

The identification of oak lactone(s) has led to numerous studies in an attempt to better understand their formation and contribution to overall alcoholic beverage flavor. This review is an attempt to report on and evaluate the 25 years of literature that has accumulated in the area. Special emphasis is placed on oak lactone occurrence, formation, synthesis, and sensory properties.

引用

页码：105 / 130

页数：26

共 81 条

[1]

ABBOTT N, IN PRESS AM J ENOL V

[2]

AVAKIATS S, 1992, 1 INT S COGN LAV TEC, P595

[3]

PURE ENANTIOMERS FROM RETRO-DIELS-ALDER PROCESSES [J].