Key odorants in peated malt whisky and its differentiation from other whisky types using profiling of flavor and volatile compounds

Published 2019 View Full Article

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Title
Key odorants in peated malt whisky and its differentiation from other whisky types using profiling of flavor and volatile compounds
Authors
Keywords
Peated whisky, Volatile phenols, Volatilome, Flavor, Key odorants, GC×GC-ToF MS
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 107, Issue -, Pages 56-63
Publisher
Elsevier BV
Online
2019-03-02
DOI
10.1016/j.lwt.2019.02.070

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