Sensorial and spectrophotometrical analyze of the hydroalcoholic extracts of oak from different geographical origins

Autor/innen

  • Anatol Balanuță Technical University of Moldavia, Chisinau
  • Andrei Prida University of California, Davis, USA
  • Nina Boldurescu Technical University of Moldova, Chisinau
  • Natalia Furtună Technical University of Moldova Chisinau
  • Hyldegarde Heymann University of California, Davis, USA

Schlagwörter:

oak wood, sensorial analyse, spectrophotometrical analyse, wine, spirits

Abstract

In this work was made the sensorial analyse of the hydro alcoholic extracts of different types of oak: Quercus petraea L., Quercus robur Libel, which are  growing in France, East Europe (Moldavia, Romania, Ukraine) and of white American oak (Quercus alba) in union with spectrophotometrical analyse. Proceeding from the sensorial analyse, the examined samples of East European oak are characterized by the predominance of caramel-candy flavour, in comparison with the spice flavour specific for American and French oak.

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Veröffentlicht

2007-11-19

Ausgabe

Bd. 31 (2007)

Rubrik

Articles

Zitationsvorschlag

„Sensorial and spectrophotometrical analyze of the hydroalcoholic extracts of oak from different geographical origins“. 2007. The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology 31 (November): 7-11. https://ojs.ugal.ro/index.php/food/article/view/3717.