Journal
TETRAHEDRON
Volume 71, Issue 20, Pages 2971-2982Publisher
PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/j.tet.2015.02.079
Keywords
Oak barrels; Oak volatiles; Oak aroma; Toasted oak; Coopering; Multifactor analysis; Partial least squares regression
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Wood samples collected from multiple barrels during the toasting process at a commercial cooperage were analyzed for their content of several volatile compounds related to the aroma of toasted oak wood. Changes in the content of these compounds during the toasting process are presented for two different toasting protocols. Multifactor analysis (MFA) and partial least squares (PLS) regression were done to relate the volatile composition of the wood samples to the stage of the toasting process. These findings may provide objective guidance to coopers for the development of toasting protocols. (C) 2015 Elsevier Ltd. All rights reserved.
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