Chemo-sensory characterization of aroma active compounds of native oak wood in relation to their geographical origins
Rahil Ghadiriasli, Mohamed A. A. Mahmoud, Maria Wagenstaller, Jan-Willem van de Kuilen, Andrea Buettner
Topics & Concepts
OdorAromaChemistryVanillinAcornFood scienceHexanalSeasoningEugenolSensory analysisBotanyBiologyOrganic chemistryRaw materialFermentation and Sensory AnalysisBiochemical and biochemical processesPhytochemicals and Antioxidant Activities