Chemical characterization and sensory properties of apple brandies aged with different toasted oak chips and ultra-high-pressure treatments

Yan, Tingcai; Liu, Ziqing; Zhao, Menghan; Tang, Xiaoguang; Tan, Hui; Xu, Zhimin; Shen, Yixiao; Ho, Chi-Tang

doi:10.1016/j.foodchem.2024.138390

Food Chemistry

2024

DOI: 10.1016/j.foodchem.2024.138390

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Chemical characterization and sensory properties of apple brandies aged with different toasted oak chips and ultra-high-pressure treatments

Tingcai Yan,

Ziqing Liu,

Menghan Zhao

et al.

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Cited by 4 publications

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Chemical characterization and sensory properties of apple brandies aged with different toasted oak chips and ultra-high-pressure treatments

Cited by 4 publications

References 29 publications

Characterization of volatile compounds and sensory properties of spine grape (Vitis davidii Foex) brandies aged with different toasted wood chips

Characterization of volatile compounds and sensory properties of spine grape (Vitis davidii Foex) brandies aged with different toasted wood chips

Evaluation of the effect of Torulaspora delbrueckii on important volatile compounds in navel orange original brandy using E–nose combined with HS–SPME–GC–MS

The influences of extraction methods on the chemical constituents of Lyonia ovalifolia (wall.) Drude and intracellular protective effects based on metabolomics analysis

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