Oak lactones in alcoholic beverages
- 1 February 1996
- journal article
- research article
- Published by Taylor & Francis in Food Reviews International
- Vol. 12 (1) , 105-130
- https://doi.org/10.1080/87559129609541069
Abstract
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.Keywords
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