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Aroma enhancing effects of ethanol

By A. A. Williams and P. R. Rosser

Abstract

Abstract. Sensory examination of a cider extract indicated that between 0.5- 0.75 % ethanol enhanc-ed the fruity character of the aroma. Gas chromatographic examination of the headspace of a syn-thetic mixture resembling the extract showed that part of the explanation for this enhancement was a physicochemical effect of ethanol on the vapour pressure of the other volatiles

Year: 1981
DOI identifier: 10.1093/chemse/6.2.149
OAI identifier: oai:CiteSeerX.psu:10.1.1.849.8686
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