Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Odile Lablanquie"'
Autor:
Guillaume Snakkers, Jean-Michel Boulesteix, Sylvie Estréguil, Jacqueline Gaschet, Odile Lablanquie, Annie Faure, Roger Cantagrel
Publikováno v:
OENO One, Vol 37, Iss 4, Pp 243-255 (2003)
This study investigates the influence of different levels of wood heat treatment on the quality of a Cognac spirit using a pilot barrel model. The pilot barrels were composed of a stainless steel cylinder closed at both ends by a piece of stave. The
Externí odkaz:
https://doaj.org/article/fcf61d25f9d747a2916d42bfc62de8aa
Autor:
Elisabeth Guichard, Jérôme Ledauphin, Jean-François Saint-Clair, Nicole Founier, Odile Lablanquie, Daniel Barillier, Hugues Guichard
Publikováno v:
Journal of Agricultural and Food Chemistry. 52:5124-5134
Gas chromatography coupled with mass spectrometry (GC-MS) using both electron impact and chemical ionization detection modes led to the determination of the volatile composition of two samples of freshly distilled Cognac and two samples of freshly di
Autor:
Jacqueline Gaschet, Jean-Michel Boulesteix, Annie Faure, Roger Cantagrel, Odile Lablanquie, Sylvie Estréguil, Guillaume Snakkers
Publikováno v:
OENO One, Vol 37, Iss 4, Pp 243-255 (2003)
This study investigates the influence of different levels of wood heat treatment on the quality of a Cognac spirit using a pilot barrel model. The pilot barrels were composed of a stainless steel cylinder closed at both ends by a piece of stave. The
Publikováno v:
Analytica Chimica Acta. 458:191-196
In order to determine the quality of young Cognac spirits, mainly appreciated by the absence of defects, a new method has been developed, based on sniffing and olfactometry (GC–O) and associated with sensory and chemical analysis. During 3 years, g
Autor:
Guillaume Snakkers, Pascale Lieben, Daniel Picque, Roger Cantagrel, Georges Corrieu, Odile Lablanquie
Publikováno v:
Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2006, 54 (15), pp.5520-5526. ⟨10.1021/jf060465u⟩
Journal of Agricultural and Food Chemistry, American Chemical Society, 2006, 54 (15), pp.5520-5526. ⟨10.1021/jf060465u⟩
International audience; Mid-infrared spectroscopy was applied to the analysis and discrimination of Cognacs and other distilled drinks (Armagnacs, whiskies, brandies, bourbons, rums, and counterfeit products). Strong correlations were found between d
Autor:
Jérôme Ledauphin, Odile Lablanquie, Nicole Fournier, Roger Cantagrel, Thierry Payot, Elisabeth Guichard, Gérald Ferrari
Publikováno v:
Scopus-Elsevier
Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2004, 52, pp.5670-5676
Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2004, 52, pp.5670-5676
This aim of this work was to identify the odorant compounds responsible for the typical sensory descriptors attributed to freshly distilled Cognac spirits, not matured in barrels. Panelists were first selected and trained for gas chromatography−olf
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5e25b8327ff3ea916bb294cbbd4b27ff
http://www.scopus.com/inward/record.url?eid=2-s2.0-4444360480&partnerID=MN8TOARS
http://www.scopus.com/inward/record.url?eid=2-s2.0-4444360480&partnerID=MN8TOARS