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Sensorial Impact and Distribution of 3-Methyl-2,4-nonanedione in Cognacs and Spirits

Fannie Thibaud1, Ana Peterson1, Louise Urruty2

  • 1Unité de recherche OEnologie, EA 4577, USC 1366 INRAE, ISVV, Univ. Bordeaux, 33882 Villenave d'Ornon cedex, France.

Journal of Agricultural and Food Chemistry
|April 8, 2021
PubMed

Keywords:
3-methyl-2,4-nonanedioneCognacagingaromadistillation with leesoxidationspirit

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