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Food Research International, ISSN 0963-9969, 10/2019, Volume 124, pp. 156 - 164
Aging wine in oak barrels provides more complexity to the beverage, but due to the high cost of wood barrels, alternative aging methodologies such as the use... 
Sensory profile | Descriptive analysis | Syrah | Oak chip | CATA | METHODOLOGIES | VOLATILE COMPOSITION | FOOD SCIENCE & TECHNOLOGY | MALOLACTIC FERMENTATION | RED WINES | WOOD CHIPS | IMPACT | GENERATION | DESCRIBE | BARRELS | HYBRID | Wineries | Evaluation | Wine industry | Beverages | Fermentation | Marketing research
Journal Article
PloS one, ISSN 1932-6203, 2020, Volume 15, Issue 1, p. e0227508
Herein, the concentrations of food toxicants, polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HAAs), in salmon fillets smoke flavored... 
Aromatic amines | Benzopyrene | Salmon | Heterocyclic compounds | Analysis | Flavoring essences | Fish as food | Anthracene | Amines | Fillets | Wood | Wood chips | Hardwoods | Chip formation | Cardiovascular disease | Benzo(a)pyrene | Smoke | Chrysene | Fatty acids | Pyrene | Toxicants | Polycyclic aromatic hydrocarbons | Packaging | Oak | Fish | Fluoranthene | Chips
Journal Article
Food Chemistry, ISSN 0308-8146, 2004, Volume 86, Issue 4, pp. 563 - 570
Wine treated with oak chips was analysed for its contents of furfural, vanillin, guaiacol, oak lactone, eugenol and syringaldehyde. These wood-originated... 
Wine | Guaiacol | Furfural | Syringaldehyde | Oak chips | Vanillin | Eugenol | Oak lactone | WOOD | furfural | FOOD SCIENCE & TECHNOLOGY | COMPONENTS | eugenol | VOLATILE COMPOUNDS | PETRAEA LIEBL | FRENCH | AGED WINES | NUTRITION & DIETETICS | syringaldehyde | QUERCUS-ROBUR L | CHARDONNAY | oak lactone | oak chips | guaiacol | CHEMISTRY, APPLIED | vanillin | BARRELS | wine | FLAVOR
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