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Changes in volatile compounds of grape pomace distillate (Italian grappa) during one-year ageing in oak and cherry

Christine Mayr Marangon1, Mirko De Rosso2, Roberto Carraro2

  • 1Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro, PD, Italy.

Food Chemistry
|December 6, 2020
PubMed

Keywords:
3,4,5-Trimethoxyphenol (PubChem CID: 69505)AgeingConiferaldehyde (PubChem CID: 5280536)DistillateEthyl decanoate (PubChem CID: 8048)Ethyl hexanoate (PubChem CID: 31265)Ethyl octanoate (PubChem CID: 7799)Geraniol (PubChem CID: 637566)GrappaLinalool (PubChem CID: 6549)Mass spectrometrySyringaldehyde (PubChem CID: 8655)Vanillin (PubChem CID: 1183)Volatile compoundsWood barrelα-Terpineol (PubChem CID: 17100)

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