Chemical and Sensorial Aroma Characterization of Freshly Distilled Calvados. 1. Evaluation of Quality and Defects on the Basis of Key Odorants by Olfactometry and Sensory Analysis

✍ Scribed by Guichard, Hugues; Lemesle, Stéphane; Ledauphin, Jérôme; Barillier, Daniel; Picoche, Bernard

• Book ID: 120932932
• Publisher: American Chemical Society
• Year: 2003
• Tongue: English
• Weight: 109 KB
• Volume: 51
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf020372m