THE INFLUENCE OF OAK ON THE FURANIC ALDEHYDE CONTENTS OF DISTILLATES SUBJECTED TO AGING

被引：6

作者：

MIR, MV

DELASERRANA, HLG

MARTINEZ, CL

GRANADOS, JQ

机构：

[1] Department of Nutrition and Bromatology, Faculty of Pharmacy, University of Granada, 18012, -Granada

来源：

JOURNAL OF LIQUID CHROMATOGRAPHY | 1991年 / 14卷 / 19期

关键词：

D O I：

10.1080/01483919108049415

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

The furfural and 5-hydroximethyl furfural content was analyzed by H.P.L.C. in distilled alcoholic beverages subjected to different periods of aging in barrels of French Limousin and American Kentucky oak. The presence of these furanic compounds is not due to the length of time spent in the barrel. The age of the barrel, its manner of use and the charring process control the concentration of furanic aldehydes.

引用

页码：3615 / 3621

页数：7