Work

Identification of Aging Markers and Volatile Compound Changes during Natural Aging of Commercial Whisky by HS–(SPME)–GC–MS

Year: 2026

Type: article

Source: ACS Food Science & Technology

DOI: 10.1021/acsfoodscitech.5c01146

Authors: Guillaume Martinez, Jaqueline Gilmara Barboza Januário, Jean-Michel Lavoie

Institutions: Université de Sherbrooke, Laboratoire des Technologies de la Biomasse

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funder: Natural Sciences and Engineering Research Council of Canada

Award: G8331145520

OpenAlex ID: W7140092762

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Cites: 37

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