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Study By Simulation Of The Behavior Of Aroma Compounds during Malt Whisky Distillation With A Stupfler Type Filling Column ; Etude par simulation du comportement des composés d'arôme durant la distillation d'un malt whisky avec une colonne type Stupfler

• Authors : Esteban-Decloux, Martine; Tano, N’guessan, Charles Romaric; Grangeon, Hervé ...

Subjects: Batch distillation; Simulation of distillation; Alcohol spiritsToulouse; France

• Source: 12th International Conference on Distillation & Absorption (DA 2022)https://hal.science/hal-0389074812th International Conference on Distillation & Absorption (DA 2022), Sep 2022,

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Batch distillation of spirits: experimental study and simulation of the behaviour of volatile aroma compounds

• Authors : Douady, Adrien; Puentes, Cristian; Awad, Pierre ...

Subjects: [SDV] Life Sciences [q-bio]; spirits; [SPI.GPROC] Engineering Sciences [physics]/Chemical and Process Engineering

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Modelling the transfer and degradation kinetics of aroma compounds from liquid media into coffee beans during simulated wet processing conditions

• Authors : Salem, F. Hadj; Achir, N.; Sieczkowski, N. ...

Subjects: Aroma compounds; Model; Coffee

• Source: ISSN: 0260-8774 ; Journal of Food Engineering ; https://institut-agro-montpellier.hal.science/hal-03892186 ; Journal of Food Engineering, 2022, pp.111303. ⟨10.1016/j.jfoodeng.2022.111303⟩.

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How does alcohol content affect the release of aroma compounds in drinks

• Authors : Joubert-Laurencin, Loïc; Thomas-Danguin, Thierry; Piornos, José, A ...

Subjects: Ethanol; Alcohol-free; Partition coefficientWageningen; Netherlands

• Source: 17th International Weurman Flavour Research Symposiumhttps://hal.science/hal-0496842317th International Weurman Flavour Research Symposium, Sep 2024, Wageningen, Netherlands

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Coupling crossflow microfiltration and nanofiltration for the concentration of aroma compounds in a raspberry hydroalcoholic extract

• Authors : Servent, Adrien; Hector, Lumley; Jobard, Guillaume ...

Subjects: natural ingredient; membrane separation; clarification

• Source: ISSN: 0145-8876.

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Sorption of aroma compounds in PET and PVC during the storage of a strawberry syrup

• Authors : Ducruet, Violette; Vitrac, Olivier; Saillard, Philippe ...

Subjects: 0301 basic medicine; 0303 health sciences; [SPI.GPROC] Engineering Sciences [physics]/Chemical and Process Engineering

• Source: Food Additives & Contaminants. 24:1306-1317

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Mechanisms of Extraction of Aroma Compounds from Foods, Using Adsorbents. Effect of Various Parameters

• Authors : Nongonierma, Alice; Cayot, Philippe; Le Quéré, Jean-Luc ...

Subjects: ADSORPTION; [SPI.GPROC] Engineering Sciences [physics]/Chemical and Process Engineering; TENAX-GC

• Source: Food Reviews International. 22:51-94

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Evolution of aroma compounds from orange juice stored in polyethylene terephthalate (PET)

• Authors : Berlinet, Cecilia; Ducruet, Violette, V.; Brillouet, Jean Marc ...

Subjects: [CHIM.POLY] Chemical Sciences/Polymers; Citrus; composé volatil

• Source: Food Additives and Contaminants

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Experimental study and simulation of the behavior of aroma compounds during the Charentaise distillation of cognac towards a better understanding of the process ; Etude expérimentale et simulation du comportement des composés volatils d'arôme durant la distillation Charentaise de Cognac : vers une meilleure compréhension de ce procédé

• Authors : Zanghelini, Gabriela;

Subjects: Cognac; Batch distillation; Aroma compounds

• Source: https://pastel.hal.science/tel-04994899 ; Ingénierie des aliments. Université Paris-Saclay, 2023. Français. ⟨NNT : 2023UPASB009⟩.

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Key Aroma Compounds of Dark Chocolates Differing in Organoleptic Properties: A GC-O Comparative Study

• Authors : Deuscher, Zoé; Gourrat, Karine; Repoux, Marie ...

Subjects: composé volatil; heatmap; gas chromatography-olfactometry (GC-O)

• Source: MoleculesMolecules, Vol 25, Iss 8, p 1809 (2020)Volume 25Issue 8

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