The contribution of oak lactone to the aroma of wood-aged wine
- 1 January 1995
- book chapter
- Published by Elsevier
- p. 1695-1702
- https://doi.org/10.1016/s0167-4501(06)80258-x
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
- Stereoisomere Aromastoffe, XII. 3‐Methyl‐4‐octanolid – „Quercuslacton, Whiskylacton”︁ – Struktur und Eigenschaften der StereoisomerenEuropean Journal of Organic Chemistry, 1986
- ABSOLUTE CONFIGURATIONS OF QUERCUS LACTONES, (3S,4R)- AND (3S,4S)-3-METHYL-4-OCTANOLIDE, FROM OAK WOOD AND CHIROPTICAL PROPERTIES OF MONO-CYCLIC γ-LACTONESChemistry Letters, 1981
- Flavor composition of wines: A reviewC R C Critical Reviews in Food Science and Nutrition, 1979
- Presence and Significance of Two Diastereomers of β-Methyl-γ-octalactone in Aged Distilled LiquorsAgricultural and Biological Chemistry, 1974
- Identification of 4-Hydroxy-3-Methyloctanoic Acid Gamma-Lactone [5-Butyl-4-Methyldihydro-2-(3H)-Furanone] as a Volatile Component of Oak-Wood-Aged Wines of Vitis Vinifera Var. `Cabernet Sauvignon'American Journal of Enology and Viticulture, 1972
- GC-Separated Brandy Components Derived from French and American OaksAmerican Journal of Enology and Viticulture, 1972
- Branched nonalactones from some Quercus speciesPhytochemistry, 1971
- Determination of Flavor Threshold Levels and Sub‐Threshold, Additive, and Concentration EffectsJournal of Food Science, 1968