AGRIS - International System for Agricultural Science and Technology

Aging practices influence chemical and sensory quality of cachaa


Bortoletto, Aline Marques | Ana Carolina CorreaauthorDepartamento de Agroindstria, Alimentos e Nutrio, Escola Superior de Agricultura Luiz de Queiroz, Universidade de So Paulo, Av. Pdua Dias 11, CP 9, 13418-900 Piracicaba, SP, Brazil | Andr Ricardo Alcardeauthor

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Ethanol (pubchem cid: 702); Syringic acid (pubchem cid: 10742); Acetaldehyde (pubchem cid: 177); Vanillin (pubchem cid: 1183); Isoamyl alcohol (pubchem cid: 31260); Ethyl acetate (pubchem cid: 8857); Copper (pubchem cid: 23978); Furfural (pubchem cid: 7362); Isopropanol (pubchem cid: 3776); Wood toasting; Gallic acid (pubchem cid: 370); Vanillic acid (pubchem cid: 8468); 5-hydroxymethylfurfural (pubchem cid: 237332); Methanol (pubchem cid: 887); Sinapaldehyde (pubchem cid: 5280802); Aging-markers compounds; Isobutyl alcohol (pubchem cid: 6560); Acetic acid (pubchem cid: 176); Aged spirit; Syringaldehyde (pubchem cid: 8655); 1 butanol (pubchem cid: 263); Propyl alcohol (pubchem cid: 1031); Oak barrels; Sensory features; Coniferaldehyde (pubchem cid: 5280536)
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