Results 161 to 170 of about 1,457 (197)
Responses of the two‐spotted oak buprestid, Agrilus biguttatus (Coleoptera: Buprestidae), to host tree volatiles [PDF]
Pest Management Science, 2016 BACKGROUND\ud Agrilus bigutattus (Fabricius) is a forest pest of increasing importance in the United Kingdom. The larvae damage weakened native oaks and are thought to contribute to premature tree death.
József Vuts +2 more
exaly +2 more sources
Oak Wood Volatiles Impact on Red Wine Fruity Aroma Perception in Various Matrices
Journal of Agricultural and Food Chemistry, 2020 This research examined the impact of oak wood volatile compounds on the perception of red wine fruity aroma in several matrices. Several aromatic reconstitutions were prepared, consisting of 13 esters, representing the fruity pool of red wine, and 14 oak
Margaux Cameleyre +2 more
exaly +3 more sources
The effects of size, temperature and air contact on the outcome of heating oak fragments
Australian Journal of Grape and Wine Research, 2005 The concentrations of the important oak aroma volatiles guaiacol, 4-methylguaiacol cis- and trans-oak lactone and vanillin in extracts of French and American oak heated under various conditions were measured using stable isotope dilution analyses coupled
M A Sefton
exaly +2 more sources
Some of the next articles are maybe not open access.
Related searches:
Related searches:
Identifying New Volatile Compounds in Toasted Oak
Journal of Agricultural and Food Chemistry, 1999Toasting wood to be used in barrels for aging wine produces a great number of volatile and odiferous compounds. Three new volatile odorous compounds in toasted oak were identified. Analysis by high-performance gas chromatography of toasted oak extracts, combined with olfactory detection, enabled various chromatographic peaks with these specific aromas ...
Cutzach, Isabelle +3 more
openaire +4 more sources
Volatile components of california live oak, quercus agrifolia
Phytochemistry, 1983Abstract The essential oil isolated from Quercus agrifolia leaves (ca 0.02% wt) was investigated using GC, GC/MS and IR. The most abundant components were E-hex-2-enal, Z-hex-3-en-1-ol, Z-hex-3-en-1-yl acetate and nonanal, respectively, which together comprise 51% of the oil.
Herman A. Palma-Fleming +1 more
openaire +1 more source
Study of the volatile composition of an aqueous oak smoke preparation
Food Chemistry, 2002An aqueous smoke flavouring from oak (Quercus sp.) sawdust was obtained on the laboratory scale. Its qualitative and quantitative composition was studied by gas chromatography after previous extraction. A high number of compounds (215) was detected.
Marı́a D Guillén, Marı́a J Manzanos
openaire +1 more source
International Journal of Food Science and Technology, 2004
Abstract Changes in the concentration of furfuryl compounds, guaiacol and 4-methylguaiacol, cis- and trans-oak lactone, and vanillin were studied during the maturation of wines in oak barrels of different origins (French oak and American oak).
Encarna Gómez-Plaza +3 more
openaire +1 more source
Abstract Changes in the concentration of furfuryl compounds, guaiacol and 4-methylguaiacol, cis- and trans-oak lactone, and vanillin were studied during the maturation of wines in oak barrels of different origins (French oak and American oak).
Encarna Gómez-Plaza +3 more
openaire +1 more source
Influence of Wine Turbidity on the Accumulation of Volatile Compounds from the Oak Barrel
Journal of Agricultural and Food Chemistry, 2007In this work the influence of the turbidity of a red wine aged in oak barrels on the accumulation of volatile compounds has been studied. From the results obtained, it may be concluded that the wine turbidity had an effect on the concentration of many of the oak volatile compounds, especially furanic and phenolic compounds.
Nerea Jiménez, Moreno +2 more
openaire +2 more sources
Identification of Volatile Compounds with a “Toasty” Aroma in Heated Oak Used in Barrelmaking
Journal of Agricultural and Food Chemistry, 1997Toasting wood to be used in barrels for aging wine and brandy produces a great number of volatile and odiferous compounds. Some of these have a "toasty caramel" aroma. Analysis by high-performance gas chromatography of toasted oak extracts, combined with olfactory detection, enabled various Chromatographic peaks with these specific aromas to be ...
Cutzach, Isabelle +3 more
openaire +3 more sources
Volatile Compounds of Red Wines Macerated with Spanish, American, and French Oak Chips
Journal of Agricultural and Food Chemistry, 2009The volatile composition of a red wine aged for 2 months with three different Spanish oak chips (Quercus pyrenaica and Quercus petraea) from different regions of Castilla y León was compared with that of wines aged with American and French chips.
Rodríguez-Bencomo, Juan José +3 more
openaire +3 more sources