INFLUENCE OF AGING FACTORS ON THE FURANIC ALDEHYDE CONTENTS OF MATURED BRANDIES - AGING MARKERS

Authors
GRANADOS JQ MIR MV GARCIASERRANA HL MARTINEZ MCL
Citation
Jq. Granados et al., INFLUENCE OF AGING FACTORS ON THE FURANIC ALDEHYDE CONTENTS OF MATURED BRANDIES - AGING MARKERS, Journal of agricultural and food chemistry, 44(6), 1996, pp. 1378-1381
Citations number
12
Categorie Soggetti
Food Science & Tenology",Agriculture,"Chemistry Applied
Journal title
Journal of agricultural and food chemistry → ACNP
ISSN journal
00218561
Volume
44
Issue
6
Year of publication
1996
Pages
1378 - 1381
Database
ISI
SICI code
0021-8561(1996)44:6<1378:IOAFOT>2.0.ZU;2-O
Abstract
Appropriate statistical techniques were used to study the influence of different aging conditions on the furanic aldehyde contents of a numb er of brandies. Some of these conditions (presence or absence of caram el, wood type, state of the barrel, length of maturation) affected the concentrations of furfural and 5-(hydroxymethyl)furfural in the disti llate, and these compounds cannot therefore be taken as aging markers.