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Perception of heterocyclic nitrogen compounds in mature whisky

Author
DELAHUNTY, C. M; CONNER, J. M; PIGGOTT, J. R; PATERSON, A
Univ. Strathclyde, cent. food quality, dep. biosci. biotechnology, Glasgow G1 1SD, United Kingdom
Source

Journal of the Institute of Brewing. 1993, Vol 99, Num 6, pp 479-482 ; ref : 17 ref

CODEN
JINBAL
ISSN
0046-9750
Scientific domain
Food science technology
Publisher
Institute of Brewing, London
Publication country
United Kingdom
Document type
Article
Language
English
Keyword (fr)
Acidité Analyse sensorielle Arôme Bois Composition chimique Composé volatil Défaut flaveur Eau-de-vie Extraction Hétérocycle azote Maturation Propriété organoleptique Pyrazine Pyridine Thiazole Whisky pH
Keyword (en)
Acidity Sensory analysis Aroma Wood Chemical composition Volatile compound Off-flavours Brandy Extraction Nitrogen heterocycle Ripening Organoleptic properties Pyrazine Pyridine Thiazole Whisky pH
Keyword (es)
Acidez Análisis sensorial Aroma Madera Composición química Compuesto volátil Defecto sabor Aguardiente Extracción Heterociclo nitrógeno Maduración Propiedad organoléptica Pirazina Piridina Tiazol Whisky pH
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35C Fermented food industries / 002A35C02 Brandies, spirituous liquors

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
3943338

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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