Physical–Chemical Profile and Quantification of Phenolic Compounds and Polycyclic Aromatic Hydrocarbons in Cachaça Samples Aged in Oak (Quercus sp.) Barrels with Different Heat Treatments
Richard Bispo Barbosa, Wilder Douglas Santiago, Gabriela Fontes Alvarenga, Renan Ellan da Silva Oliveira, Vanúzia Rodrigues Fernandes Ferreira, David Lee Nelson, María das Graças Cardoso
Topics & Concepts
CharringAromaExtraction (chemistry)ChemistryPulp and paper industryFood scienceChromatographyOrganic chemistryEngineeringAgricultural and Food SciencesFermentation and Sensory AnalysisHeavy Metals in Plants