Aroma Perception and Chemistry of Bitters in Whiskey Matrices: Modeling the Old-Fashioned
| Autor: | Arielle J. Johnson, Helene Hopfer, Hildegarde Heymann, Susan E. Ebeler |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
biology
Chemistry 010401 analytical chemistry Model system 04 agricultural and veterinary sciences biology.organism_classification 040401 food science 01 natural sciences Sensory Systems 0104 chemical sciences Cellular and Molecular Neuroscience 0404 agricultural biotechnology Sensory science Food science Aroma |
| Zdroj: | Chemosensory Perception. 10:135-148 |
| ISSN: | 1936-5810 1936-5802 |
| DOI: | 10.1007/s12078-017-9229-3 |
| Popis: | Aim The complex aromas of cocktails provide a unique and interesting model system to evaluate the effects of alcohol matrix and aroma-aroma interactions on human aroma perception and partitioning and release of aroma compounds. Here, we study the interactions that occur in an Old-Fashioned cocktail when different types of whiskeys are mixed with different styles of bitters. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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