Aroma enhancing effects of ethanol
- 1 April 1981
- journal article
- research article
- Published by Oxford University Press (OUP) in Chemical Senses
- Vol. 6 (2) , 149-153
- https://doi.org/10.1093/chemse/6.2.149
Abstract
Sensory examination of a cider extract indicated that between 0.5 – 0.75% ethanol enhanced the fruity character of the aroma. Gas chromatographic examination of the headspace of a synthetic mixture resembling the extract showed that part of the explanation for this enhancement was a physicochemical effect of ethanol on the vapour pressure of the other volatiles.Keywords
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